Our 4 year-old daughter just completed her first week of Pre-K, and we’re working hard to send her to school each day armed with healthy food and snacks to fuel her busy day. One easy way to do that is a healthy muffin with whole grains, seeds, and real fruit. It’s a snap to grab one for a quick breakfast, a lunchtime treat, or a filling afternoon snack. Healthy muffins are frequently dense and heavy, and taste, well, healthy, but these little beauties are light and tender, with just a hint of sweetness and a satisfying texture.
Try variations on our simple recipe–sub in nuts, ginger, or your favorite seasonal fruit.
Oatcake Muffins with Plums (adapted from Super Natural Every Day by Heidi Swanson)
makes 12 – 14 large muffins
3 cups old-fashioned rolled oats
2 cups whole wheat flour
2/3 cup raw pumpkin seeds, rough chopped
1/3 cup sunflower seeds, rough chopped
1/4 cup unsweetened shredded coconut
1/2 teaspoon baking powder
2 teaspoons salt
1 tablespoon ground cinnamon
6 tablespoons butter, melted and cooled
2/3 cup sucanat, or sugar
1/3 cup yogurt
1 banana, mashed
5 – 6 small plums or other stone fruit, cut into 12 large slices, and 12 thin slices
Preheat oven to 325 degrees. Line a muffin tin with paper liners.
Combine the oats, flour, baking powder, seeds, coconut, salt, and spices in a large bowl. In a small bowl, combine the butter, sucanat, yogurt, and mashed banana. Stir the liquid into the dry mixture. Fold in the eggs, and stir mixture just until combined.
Spoon a tablespoon of batter into each of the muffin cups. Add a large slice of plum into each, and then fill to the top with batter. Push a thin slice of plum into the top. Bake for 25 – 30 minutes, until the top is golden brown and a toothpick inserted in the center comes out with just a few crumbs.
Cool for 10 minutes and serve. Muffins will keep for two days at room temperature, or sealed in the refrigerator for 5 days.
Need more healthy snack ideas? Try these easy foods toddlers can take to daycare!