The ultimate tantrum-taming snack
Want a delicious and healthy muffin that is guaranteed to stop a hunger-related tantrum in its tracks? Here's a recipe your whole family will love. Make a double batch and bring the second one as a hostess gift for deliciousness delivered.
Roaming around town with a little person in tow can be exhausting. If you're driving, you have to wrestle him in and out of the car seat and through stores as you go. Then you pray that lines aren't too long and that you don't get stuck in too much traffic once you're back on the road.
In an urban setting, if you use a stroller, you have to haul that thing up and down many sets of stairs to get to the trains and buses because the elevators never work — and you know there are only about 12 people in the world who will see you struggling and actually offer to help. If you still wear your kiddo in a carrier, you may have the benefit of being hands-free, but you've got to carve out space in crowded places for your extra-wide or extra-thick body. Plus, you have to worry about people pushing past you because you're trying not to fall over onto your little bundle of love as you carefully navigate the crowds.
And no matter how you travel about town, you're likely toting a BAB — or "Big-Ass Bag" — to hold the myriad items a small person needs just in case, as well as the lip gloss, keys, phone and wallet you've whittled your own purse down to in order to keep you happy, too.
So, when it comes down to it, you've got a lot going on.
We all know what happens on these crazy and stressful days, right? Inevitably, there is a tantrum thrown by either you, the kiddo or both. So, what's my solution for taming tantrums on days when the errands never seem to end? Food, of course! Here is a recipe for one of my favorite go-to snacks that will keep bellies full, blood sugar levels up and both you and your little one happy and raring to go!
Want to know something great about this recipe? Not only is it an amazing and healthy snack to have when on the go, but it makes a delicious hostess gift, too. I like to make double batches and keep one batch for my family and bring the second batch as a hostess gift. Deliciousness delivered!
Yields approximately 30 minimuffins or 14 regular-size muffins
- 1 cup whole-wheat flour
- 1/4 cup all-purpose flour
- 1/4 cup wheat germ (you can substitute this 1:1 with wheat or white flour)
- 1/2 cup rolled oats
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 tablespoon cinnamon
- 1/2 teaspoon ground ginger
- 3 tablespoons vegetable oil
- 1/3 cup maple syrup
- 1 egg, lightly beaten
- 1/2 cup milk
- 3 small or 2 large apples, peeled and chopped
- 1 cup raw baby spinach or 1/4 cup chopped spinach, thawed and pressed so all liquid is removed
- Preheat the oven to 350 degrees F. Grease a minimuffin tin or use muffin-cup liners.
- Put the apples and spinach into a food processor and pulse until they're very finely chopped, then set them aside.
- Combine all of the dry ingredients in a small bowl.
- Whisk the wet ingredients together in a large bowl.
- Slowly stir the dry ingredients into the wet ingredients. Stir only until it is all combined — don't overstir.
- Fill each cup around 3/4 of the way full and bake for 25-27 minutes or until a toothpick comes out dry.
- You can easily freeze these muffins for up to 4 months. Just wrap them individually in plastic wrap and store them in a zipper-top bag. Toss them in your BAB or briefcase in the morning, and in 2 hours, they will be ready to go!