Muffin Mania-Back to School Secrets

School is back in session and moms everywhere are adjusting to the early morning routine. Making lunches, serving a healthy breakfast, helping everyone get dressed for school and making sure all necessary items are in the backpack are just a few of the essential tasks that must be completed each morning. I remember a few secrets from school days that helped our family stay organized…

1. Lay out the childrens’ clothing the night before, including hair accessories, socks and shoes.

2. Organize the childrens’ backpacks the night before, making sure important papers, books and especially any permission slips or notes to be signed by a parent are completed. Get the sports/ dance/ music/art bags filled for after school activities.

3. Grab the brown bags or special lunch boxes the night before and fill with everything except the sandwich and place in the refrigerator. Then all you have to do in the morning is make the sandwiches.

4. Plan and prepare some healthy breakfast options so you are not rushed or stressed in the morning. Breakfast is a very important meal and a special time to connect and talk together and pray before everyone goes off to face their busy day.

I love to bake muffins and it is amazing how many delicious and nutritious foods you can add to a muffin. Muffins can be made ahead of time (they keep well for a few days in the refrigerator or for weeks in the freezer). Serve with fruit, yogurt or scrambled eggs for a super charged breakfast. They can also be wrapped and placed in their lunch boxes for a healthy snack.

Here are a few really YUMMY, kid friendly, adult craved muffin recipes:

Triple Berry Muffins

2 cups flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons cinnamon
1 1/2 cup sugar (I used 1 cup coconut sugar and 1/2 cup honey)
24-28 ounces mixed berries ( I used 2 cups fresh blueberries and 1 1/2 cups of frozen thawed organic mixed berries)
4 eggs beaten
3/4 cup oil ( i used 1/2 cup coconut oil and 1/4 cup canola oil)
1 cup chopped pecans

Mix dry ingredients in a large bowl. Make a well in the center of the dry ingredients and pour in the beaten eggs and oil and stir slowly until the ingredients are blended. Add the berries and the nuts and fold in until the mixture is thick but completely blended. Do not beat with mixer or blend too many times or muffins get tough and dense. Batter will be thick. Spray muffin tins and fill almost to the top. Bake in a 400 degree oven for 20 minutes or until the top is done but not brown. Makes 24 muffins.

Banana Bran Muffins

1 ½ cups whole wheat flour
½ cup unprocessed wheat bran
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon salt
3 large or 4 medium bananas mashed
1 egg
½ cup honey
¼ cup brown sugar (can use coconut sugar)
1 teaspoon vanilla
1 tablespoon grated orange rind
1/4 cup coconut oil (can use canola)
3/4 cup chopped walnuts
½ cup raisins (optional)

Preheat oven to 375 degrees. Mix dry ingredients in a medium sized bowl. Mix wet ingredients in a small bowl. Make a well in the dry ingredients and pour in the wet ingredients. Mix slowly and carefully until moistened. Add the walnuts and raisins and fold into moist dough. DO NOT OVERMIX-it will make your muffins dense and tough. Spoon muffin mix into greased muffin tins and bake in a 375 degree oven for 20 minutes.Makes 12 muffins or 24-30 bite-sized muffins.

 

Applesauce Apple Muffins

1 ½ cups whole wheat flour
½ cup unprocessed bran
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
⅓ cup packed brown sugar
½ cup coconut oil (you can use canola)
¾ cup applesauce
1 egg
2 medium apples chopped fine
½ cup walnuts chopped (optional)

Heat oven to 375 degrees. Mix dry ingredients in a medium bowl. Mix wet ingredients in a small bowl.Make a well in the dry ingredients and pour in the wet ingredients and stir carefully. Add the chopped apples and walnuts and fold in gently. Batter will be moist and thick. Remember- do not over mix the muffin dough. Spoon dough into greased muffin tins and bake in 375 degree oven for 20 minutes until tops are light golden brown. Serve warm. Makes 12 muffins.
Enjoy!!!

What helpful ideas do you have for making school day morning run smoothly?