The trick to this recipe is pureeing the veggies and adding…chocolate!
My 4 year old is at that picky kid phase where he doesn’t want to try anything new, regardless of any logic I may use on him. “Here, have a yummy cherry tomato – it’s one that you grew in our garden!” “I don’t like tomatoes!” “But you’ve never even tried it, it’s really tasty, and you love tomato sauce on pasta.” “I don’t like tomatoes!”
Ah the logic of a 4 year old.
Playing on his love of chocolate, and sugary store-bought muffins, I whipped up these healthy breakfast muffins that can be made ahead of time and frozen, then either thawed overnight in the fridge or warmed up the next morning.
Healthy Breakfast Muffins for Picky Kids
3 tsp stevia
2 tsp finely ground sea salt
1 tsp cinnamon
1 tsp ground nutmeg
2 large, organic, free-range eggs
1/2 cup of melted organic, grass-fed unsalted butter
1 cup unsweetened cocoa powder
1 tsp aluminum-free baking powder
2.5 cups organic whole wheat flour (substitute gluten-free flour of choice)
Coconut oil cooking spray. I like this one.
Mini muffin tin
Regular muffin tin
Add the flour slowly to the liquid mix and add the baking powder last.
Fill the chilled muffin liners all the way to the top. Cook for approximately 20 minutes for the mini muffins and 10 minutes more (30 min total) for the regular-sized muffins or until a toothpick comes out clean.
Let cool before removing from tin.
Store frozen or in a cool dry place.
Makes 24 mini muffins and 12 regular-sized muffins.