I commonly hear parents complaining of their "picky eaters," often wondering how they can expand their children's palate to include more vegetables and nutrient rich foods. One of my favourite tips is to get your kids involved in the kitchen! Let them touch, smell and play with foods. Talk to them about different foods, the colours and how those foods can impact our health.
GET DIRTY!! HAVE FUN!!
Make baking a part of play!
Last week as I was searching Pinterest for snack inspiration, I found a new recipe called "Healthy Kale Banana Muffins." I showed them to my daughter but changed the name to "Green Goblin Muffins". We talked about them all week! On Thursday we decided to try them and Avery was super stoked! The girls ended up eating them for breakfast Friday morning and for lunch again today (#momlife)
So here I am. Sharing the inspiration!!
GREEN GOBLIN MUFFINS
- 1 egg
- 2 cups kale
- 1 ripe banana
- 1/3 cup organic maple syrup
- 2 tablespoons coconut oil
- 1/2 cup unsweetened apple sauce
- 2 teaspoons organic vanilla extract
- 1.5 cups whole wheat or gluten-free flour
- 1 teaspoon milled chia seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
1. Preheat oven to 350. Combine egg, kale, banana, maple syrup, coconut oil, apple sauce and vanilla extract in a blender or food processor until well blended.
2. In a mixing bowl, combine flour, chia seeds, baking powder, baking soda and salt with a whisk. Add wet mixture to dry ingredients and stir with a spoon. It will be thick, like pancake batter.
3. Spoon mixture into muffin tin that has been sprayed with coconut oil spray or equivalent. Makes about 12 muffins.
4. Bake for 12-17 muffins or until toothpick comes out clean when put in centre. (mini muffins = 12 minutes; full sized = 17 minutes).
5. Let cool, serve and enjoy!!
These can be stored in the fridge for up to 5 days and store well in the freezer.