Our kids love muffins. I think they could eat them everyday for breakfast (and sometimes they do) and never get tired of them! I love trying new recipes and swapping out typical ingredients for healthier versions... especially since I've baked for all of our babies and I prefer giving our little ones food that is as natural as possible. Here is my go to muffin recipe these days, I make it with blueberries, but you can swap out the blueberries for pretty much anything - diced strawberries, blackberries, raspberries, etc.
makes 12 muffins
1 3/4 cups white whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
2 heaping tablespoons ground flaxseed
3 tablespoons warm water
1/3 cup grapeseed oil
1/2 cup almond milk (or any other milk)
3/4 cup raw honey
1 1/3 cup blueberries, fresh or frozen
For crumb topping:
1/3 cup organic cane sugar
2 teaspoons ground cinnamon
1/3 cup white whole wheat flour
1/4 cup butter or non-hydrogenated margarine, such as Smart Balance
Preheat oven to 375
Mix flaxseed and warm water in glass and let sit.
In large bowl, sift flour, baking powder, and salt.
Add flaxseed mixture, grapeseed oil, soy milk, and honey. Stir until well combined, adding a little more soy milk if necessary, batter should be thinner than cookie dough but not runny.
Add blueberries and stir just until they're mixed in.
To make topping, mix flour, sugar, and cinnamon in small bowl. Scoop in margarine and smash into flour mixture with finger tips until it is course and crumbly.
Spray or line muffin pan. Scoop batter into pan and sprinkle the muffins with the crumb topping. Bake in preheated oven 20 - 25 minutes or until golden on top. Cool in pan at least 5 minutes before removing.