Toddlers are such fun: they see the world differently; they find joy in the most mundane things and beauty in the unexpected. At the corner store last week, my three year old son came up to me after wandering around the store looking at knickknacks and said excitedly and wide-eyed, "mommy, there are beautiful things over there!" Melt my heart.
As you may know if you follow my blog, my little guy loves to bake with me. He and I made these muffins together this morning, on this chilly, rainy June (?!?) morning while his baby sister slept peacefully. Healthy and delicious, they are a real hit with the under 5 crowd and grown-ups alike ;).
Peanut Butter + Jelly Muffins
Makes 12
2 c whole wheat flour
1/2 c coconut sugar
2 tsp baking powder
1/2 tsp salt
1 flax egg (1 tbsp ground flax + 3 tbsp water, let stand 5 min)
1 ripe banana
1 c natural peanut butter
1 1/4 c non-dairy milk (I used coconut)
1/4 c maple syrup
1/4 c (12 tsp) jam or jelly
rolled oats for sprinkling (optional)
Preheat oven to 350 degrees. Line muffin tin with paper liners and lightly spray with non-stick spray
In a large bowl, combine flour, coconut sugar, baking powder and salt and mix until well combined. In a separate bowl, mash banana well until smooth. Add peanut butter, non-dairy milk, flax egg and maple syrup and whisk until well combined. Stir wet ingredients into dry and mix until just combined.
Fill muffin cups 1/3 of the way full with batter. Make a well in the centre of each using a small spoon dipped in water (so it doesn't stick). Put 1 tsp in the centre of each well. Divide remaining batter among muffin cups, covering jam as best you can. Sprinkle tops with rolled oats.
Bake for 25-30 minutes until tops are golden and springy when you gently press down on them.
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Mmmm...these sound super yummy! Definitely not only for toddler's taste ;) That sounds like the perfect way to spend a rainy day. I'd much rather have been at home baking than in the office!
ReplyDeleteIt is the best way to spend a rainy day :)
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