Tuesday, June 25, 2024

Thanks for the memories! May 2010-March 2020

Get the local dirt in our northwest corner • Regrowing in 2023!

Kids in the Kitchen: Making muffins for a healthy breakfast on the go

Mar 6th, 2015 | Category: Cooking

by Samantha Brown

On weekends my family comes running when the muffins are done. Like fresh baked bread, these little goodies are delicious served warm with a cut of butter or drizzle of syrup and once out of the oven, and the little and big hands of the household go for the grab. These little goodies also come in hand when no one comes running to the kitchen for breakfast, also known as those busy mornings when every family members seems to be rushing off to school or work. muffins

Balancing breakfast can be a challenge at times for our family, and this is when the muffins come in. I bake batches on the weekends and then freeze the remainders. If we’re having an especially chaotic morning getting off to school and work, I like to warm some of these in the oven and set them on the breakfast table. The kids smell them warming in the oven and sometimes make it to the table before the muffins have even been plated. I like to serve these with a side of fruit or yogurt, or a fruit smoothie. (They think the smoothies are all fruit, but Mom secretly – lovingly – adds spinach or kale juice to give them extra nutrition). They have no idea how well they have eaten when they say things like, “Yum! These are so good!”

Good. I know they have filled their bellies – although somewhat rushed – and the day begins as it should: breakfast served.

The whole wheat applesauce muffin recipes uses all whole wheat flour and the applesauce takes the place of the oil, keeping it moist and healthier. Change up your spices as you prefer with the cinnamon, allspice and nutmeg. You can also use more sugar if desired, but I try to keep our recipes short on the sugar side, especially breakfast.  The addition of oats to the blueberry muffin gives an added serving of grains, and the honey in the cornmeal muffins helps to reduce to the amount of white sugar.

Blueberry oat muffins



1 1/2 cups all-purpose flour

1/2 cup oats

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup applesauce or oil

1 egg

1/3 cup milk

1 cup blueberries

1 teaspoon ground cinnamon



Preheat oven to 400 degrees. Grease muffin tin. Combine flour, oats, sugar, salt and baking powder. Add applesauce or oil, egg and milk. Fold in blueberries. Fill muffin cups right to the top. Sprinkle with mixture of oats and sugar if desired. Bake for 20 to 25 minutes, or until done.


Cornmeal honey muffins



1 cup all-purpose flour (or gluten-free flour)

1 cup yellow cornmeal

1/4 cup white sugar

2 ½ teaspoons baking powder

1 cup heavy cream (or milk)

½  teaspoon salt

1/4 cup olive oil

1/4 cup honey

2 eggs, lightly beaten



Preheat oven to 400 degrees. Lightly grease a muffin tin or 9×9 inch baking pan (to cut into squares later).

Mix flour, cornmeal, sugar, baking powder and salt. Make a well in the center of the dry ingredients, and add the mixture of heavy cream, oil, honey and eggs. Stir until just combined, do not overmix. Pour batter two-thirds into pan. Bake 20 to 25 minutes. Knife or toothpick inserted in center should come out clean.


Whole wheat applesauce muffins



1½ cups whole-wheat flour

1½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon all spice

½ teaspoon nutmeg

¼ teaspoon salt

2 eggs or replacer

1 cup sugar (a mixture of white and brown works well)

½ cup butter, softened, or replacer

1½ cups applesauce

1/2 cup walnuts or raisins (optional)



Preheat the oven to 400 degrees. Grease a muffin tin. Whisk together the eggs and brown sugar. Then add the butter a bit at a time and whisk until creamy. Then add the applesauce. In a larger bowl, stir together the flour, baking powder, baking soda, spices and salt.

Slowly fold the wet ingredients into the dry ones until just moistened.

Pour the batter into the muffin tins and bake for 15 to 20 minutes.


Published in the March 2015 issue of Grow Northwest

Leave a Comment