Full Belly Breakfast Muffins--Kid Friendly!

Many of us had to set our alarm clocks this week for the first time in a couple of weeks. Getting your kids dressed, well fed, and out the door in the morning is always a challenge whether it is January or April. I love making these muffins in a double batch and stocking the freezer so I know my kids will get a nutritious start to their day on busy mornings with these easy-to-eat breakfast muffins. They gobble them up every time! This recipe is very versatile so use whatever fruit or natural sweetener you have in your kitchen. Enjoy!

Full Belly Breakfast Muffins

Each muffin is filled with whole grains, banana, zucchini, iron- and calcium-rich black-strap molasses, and omega-3-rich walnuts. They also contain no added sugar, salt, oil, soy, or wheat.

Makes 12 muffins




    1. Preheat the oven to 375º. Line a muffin tin with paper liners (or silicon liners) and spray with nonstick coconut oil spray.
    2. Combine both flours, cinnamon, baking powder, and baking soda in a mixing bowl and whisk together.
    3. Place the bananas, blackstrap molasses, apple juice, and apple cider vinegar in a blender and blend until smooth. Mix the wet and dry ingredients together, then fold in the zucchini, walnuts, and currants or raisins. Use a bit more apple juice if needed to wet all the flour.
    4. Divide mixture evenly into the 12 lined muffin cups, and bake for 20 minutes, or until the top springs back to the touch. Remove muffins from the pan and cool on a wire rack.


Store in an airtight container or freeze in individual freezer bags to pull out as needed.

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