Muffins

Power Muffins

These muffins are everything a good wholesome muffin should be…packed full of healthy stuff like carrots, quinoa (yep, you read that correctly!), whole wheat flour, and Chia Seeds. Plus, they’re sweetened only with molasses and honey!  Believe it or not, the kids love them! When I have time, I like to make a couple batches and keep them in the freezer for a quick breakfast during the week, or to throw in lunch boxes. I may have even fed them to my kids for dinner a time or two 🙂 P.S. They make your house smell like carrot cake!

Power Muffins

Ingredients:

    • 1/2 Cup extra-virgin coconut oil, melted and cooled slightly
    • 1/2 Cup applesauce (look for a brand with no added sugar)
    • 1/3 Cup molasses
    • 1/3 Cup honey
    • 4 large eggs
    • 1 teaspoon vanilla
    • 2 Cups white whole wheat flour
    • 1 1/2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 Tablespoon cinnamon
    • 1 1/2 Cups quinoa (cooked, and cooled)
    • 1 1/2 Cups shredded carrots
    • 3 Tablespoons Chia Seeds

Directions:

Preheat oven to 350. Lightly grease two 12-cup muffin tins.

In a large bowl, whisk together the coconut oil, applesauce, molasses, honey, eggs, and vanilla.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

Add the dry ingredients to the wet ingredients, and mix lightly with a wooden spoon or rubber spatula (there should still be a few dry streaks). Fold in the quinoa, carrots, and chia seeds until just combined (don’t over mix).

Fill the muffin cups about 3/4 full and bake for 18-22 minutes, until the tops spring back lightly to the touch (or a toothpick inserted in the center comes out clean). Let the muffins cool in the tins for 2 to 3 minutes before gently sliding out onto a wire rack to cool completely.

Tips:

  • Measure the flour by scooping it lightly into the measuring cup with a spoon.
  • We prefer the taste and texture of White Whole Wheat flour, but I have used Whole Wheat flour in this recipe before and it tastes great too!
  • If you have an Instant Pot , use this recipe to make the quinoa!
  • In a pinch, I’ve used baby carrots and thrown them into the blender to pulverize them!

Recipe slightly adapted from Mel’s Kitchen Cafe (I replaced the 1 Cup of molasses that her recipe calls for with 1/3 Cup molasses and 1/3 Cup honey). 

Dressings, Sauces, Dips

Ranch Dressing

Ranch dressing from the store kind of grosses me out, but homemade ranch…I could eat it with a spoon! I’ve tried several good recipes, but most of them call for fresh herbs, or fresh lemon juice.  I love this recipe because it uses ingredients I always have on hand, and it’s delicious!  If you’re trying to get your kids to eat more veggies, try serving it with this!

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Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup buttermilk or regular milk
  • 3/4 – 1 teaspoon dried dill weed
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried chives
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1-3 teaspoons white vinegar

Directions

Whisk all ingredients together, except for the vinegar (or just dump everything in a big mason jar, put the lid on, and shake the heck out of it). Start adding the vinegar a teaspoon at a time, tasting as you go. Add additional salt & pepper if needed. Store in the fridge (it stays good at least a week or 2!).

Recipe from Barefeetinthekitchen

Snacks

Chia Bites

These little Chia Bites are great to have on-hand for a quick snack, or to throw into lunchboxes! I like to make a double batch and use them all week! We prefer natural peanut butter (the ingredient label is just peanuts and salt), but I’m sure regular peanut butter would work great too! This is a fun one to get the kids involved with- they’ll love rolling them into balls!

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Ingredients

  • 1 Cup Oats
  • 1/4 Cup Honey
  • 1/4 Cup Peanut Butter
  • 2 Tbl Chia seeds
  • 1/4 tsp Vanilla

Directions

Combine all ingredients in a bowl and mix together. Shape into balls and store in the fridge in an air-tight container.

Recipe from Super Healthy Kids

Ham · Main Dish

Cheesy Ham and Broccoli Quinoa Bites

These are so fun and great for packing in lunches!

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Ingredients

  • 3 cups cooked quinoa, cooled
  • 2 eggs, lightly beaten
  • 1 1/2 Cups deli ham, chopped fine
  • 2 cups finely chopped steamed broccoli
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese

Directions

Preheat oven to 350. In a large bowl, stir together all the ingredients until combined. Lightly grease a mini-muffin tin. Scoop the quinoa mixture into the tin, filling the cups all the way to the top and lightly pressing to pack the mixture a bit. Bake for 15-18 minutes, until golden brown.

Adapted slightly from Mel’s Kitchen Cafe