Healthy Toddler Muffin Recipe


WeeSleep Muffin Recipe

Although I am a busy mom, I also find time for a little fun in the kitchen on my own when Chase, out little toddler sleeps or even just when he is cruising and getting into all the cupboards.  I love to bake & cook but I love to bake and cook and MODIFY!!!  Although I certainly love my treats, I also think I am a pretty clean eater.  I have always been a huge fan of taking an ordinary recipe and making it extraordinary for the body. It may not always be as extraordinary as it would had with the pound of butter I substituted with applesauce or the 4 eggs that I swapped out for plain egg whites but really- everything comes to be pretty damn delish with even half the fat little or no sugar.

Lately I have been on  a Yam-a-licious kick and wanted to share a fabulous muffin recipe from Calgary Mom and Food Blogger Julie Van Rosendaal.  Chase adores these and so does Brian- and me too!

YAMMA MAMMA MUFFINS

1 cup all-purpose flour

1 cup whole wheat flour

1 cup sugar (white or brown) (I change to 1/4 cup)
2 tsp. cinnamon
2 tsp. baking soda
1/4 tsp. salt (I omit)
1 1/2 packed cups coarsely grated sweet potatoes (the dark ones most often labeled yams)
1/2 cup chopped pecans or walnuts (optional)
1/2 cup raisins
1/2 cup canola or light olive oil
3 large eggs (I use egg whites only)
1/2 cup buttermilk or plain yogurt (I use Fat Free plain yogurt)
2 tsp. vanilla extract
1 pear or apple, coarsely grated (don’t bother peeling it)

Preheat the oven to 350°F. Spray muffin cups with nonstick spray or line them with paper liners.

In a large bowl, stir together the flours, sugar, cinnamon, baking soda, and salt. Add the yams, pecans and raisins and toss to combine well.

In a medium bowl, whisk together the oil, eggs, buttermilk, and vanilla. Add to the yam mixture with the grated apple and stir just until the batter is combined. Don’t worry about getting all the lumps out – overmixing will make the muffins tough.

Fill the prepared muffin tins almost to the top. Bake in the middle of the oven for 25-30 minutes, until the muffins are golden and the tops are springy to the touch. Tip them in their cups to help them cool by allowing steam to escape.

Makes a dozen or so muffins.

 

If you love cooking or baking- do it!  It is a great stress reliever and the reward- a fresh warm muffin- very satisfying!

 

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