It's cold enough to turn on the oven! Bake up some muffins for a healthy breakfast on those fast-out-the-door mornings. You might not think so, but breakfast is NOT over-rated. A good breakfast can kick-start your day and help you power through it. A good breakfast improves attention, increases alertness and memory! Kids do better in school and it can even improve your mood! Our Harvest Home Markets are filled with fresh fruits and veggies that add a healthy taste to grab-and-go muffins.

Tricks for Making Deliciously Healthy Muffins

• Fruits in muffins, yes. Veggies in muffins??? Oh, yes!!

  • Zucchini and squash add moisture plus vitamin A and minerals that protect your eyes.

  • Carrots add sweetness plus vitamin A for your eyes.

  • Peaches, berries, apples, and pears add taste and tons of vitamins and minerals.

• Mix whole wheat flour or white whole wheat with regular flour: Substitute 1 cup of white whole wheat flour for 1 cup of regular flour.

  • White whole wheat flour has a lighter texture, but the same nutrition as whole wheat flour

  • It also adds protein, fiber and B vitamins that help your body turn food into energy

• Add small pieces of nuts, like almonds, cashews or walnuts, which add a crunchy flavor and extra vitamins and minerals

Here are some suggestions and how to make them:

• Pumpkin, carrot and apple muffins: Recipe here. This has carrots and bananas too.

• Yellow Squash- Carrot: Recipe here. Squash and carrots make it naturally sweet.

• Peach Muffins: Recipe here. Like Peach Cobbler! Substitute half white whole wheat flour for half the white flour.

Next time your kids (or you) race out the door saying, "I don't have time for breakfast", hand them a muffin to go!

RECIPE: "Toddler Muffins" from the Worktop

Kid-tested, so we know your kids will love to make them!

INGREDIENTS:

• 4 tablespoons butter

• 2 medium bananas

• 1 cup pumpkin, canned

• ½ cup applesauce, unsweetened

• 3 large eggs

• 1/3 cup yogurt, plain

• ½ cup honey

• 2 medium carrots

• 1 cup oats, dry

• 2 cup flour: Half regular and half white whole wheat flour

• 2 teaspoons baking soda

• 1 teaspoon cinnamon

• ½ teaspoon nutmeg

• 1 teaspoon salt

PREPARATION:

• Preheat oven to 400°F. Place cupcake liners in a muffin pan

• Set butter aside to soften. Mash bananas and put in a large bowl combining with the pumpkin, applesauce and eggs; blend well.

• Add butter, yogurt and honey; stir and set aside.

• Grate carrots into the banana mixture.

• In a separate bowl, mix oats, flour, baking soda, cinnamon, nutmeg and salt.

• Slowly add dry ingredients to wet; stir just to combine without over-mixing.

• Pour into muffin pan. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

TIPS and More Recipes

BAKING TIPS:

• Reduce fats by using applesauce for half (1/2) the butter in a recipe

• Use white whole wheat flour for half the white flour for better nutrition

• Add tastes you enjoy: Chunks of fruit, frozen blueberries or mango; nuts, raisins. Not too much, just enough to taste

MORE POSSIBILITIES: MORE RECIPES

• Apple-zucchini: https://foodlets.com/2014/08/29/applesauce-zucchini-muffins/ You won't taste the zucchini, really!

• Savory Ham and Cheese Muffins: https://shewearsmanyhats.com/ham-cheese-breakfast-muffins-recipe/ Bacon is good, too

• Sunshine Muffins: https://www.superhealthykids.com/recipes/sunshine-muffins/

• Cheesy Bacon and Egg Muffins: https://www.superhealthykids.com/recipes/egg-muffins/

NOT JUST FOR BREAKFAST; GREAT FOR SNACKS!

WE WANT TO HEAR FROM YOU!

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