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Raspberry Lemon Yogurt MuffinsDid you know that early spring is prime lemon season?? With the start of spring, these light and citrusy muffins are great for breakfast, snack, and even lunchboxes. Packed with protein from Greek yogurt, these muffins are a nutritious treat that will keep you satisfied for longer. 👦 Fun fact: I created this recipe specifically for Sawyer when he was a dairy intolerant baby! I subbed coconut milk yogurt for the Greek yogurt, and they turned out wonderfully. They’ve been a keeper for all these years!
Banana Spinach MuffinsWe’re continuing our GREEN week and made these blender muffins in honor of St. Patrick’s Day. These chocolate chip banana muffins are always a hit with the kids and their friends (and no one even complains that the beautiful green color comes from SPINACH!!). We love using spinach because it adds such great nutritional value without compromising the sweet flavor of the muffin. Spinach is a such great source of fiber that helps fuel growth of healthy gut bacteria.
(Avocado) Chocolate PuddingI love my sneaky fruits & veggies, so adding avocado to chocolate pudding is a no-brainer for me! The fun part is that the avocado takes on the flavors it’s mixed with (cacao powder + pure maple syrup), so the kids will never know it’s there! 😏
Chocolate Peanut-Butter Overnight OatsHave you tried overnight oats yet?? It’s the ultimate meal-prep breakfast that’s made the night before by just mixing some simple pantry items together in a mason jar and storing in the fridge. Made with sprouted rolled oats, protein-rich peanut butter, unsweetened cocoa powder, and chia seeds, this nutritious decadent breakfast is ready in the morning and is super kid-friendly!
Frosted Carrot Cake Overnight OatsNothing represents autumn more than warm spices, sweet raisins, and robust manuka honey. Added to the mix are chia seeds, sprouted rolled oats, carrots, yogurt, and vanilla. It’s such a wonderful way to start a chilly morning, all snuggled up to this cozy make ahead breakfast that’ll keep you satisfied for hours.
Blueberry Zucchini Banana BreadA great breakfast or snack recipe to get your kids to eat zucchini!! Naturally sweetened by ripe bananas and pure maple syrup, this bread uses yogurt to make it moist and whole wheat pastry flour for fiber and vitamins. The added blueberries add such a deliciously sweet flavor that's a must try in your banana bread!
Blueberry Yogurt MuffinsThese blueberry muffins are great for a hearty breakfast or afternoon snack because they're filled with good-for-you ingredients such as nutrient-dense whole wheat pastry flour and sprouted oats, protein-rich Greek yogurt, and of course juicy sweet blueberries that are high in antioxidants!
PB&J MuffinsPeanut Butter and Jelly Muffins 🥜. Fun fact: although my kids are obsessed with peanut butter, they HATE jelly. A great mom hack to get around that is to mash up raspberries in its place, and the combo is just as delicious! These muffins can be made with or without egg to accommodate our vegan friends (the middle may sink a bit but still as delicious!), and are dairy free + gluten free as well. To our friends with nut allergies, sunflower seed butter can also be used (just be aware that when sunflower seed butter is baked, it may turn green when it reacts with the baking soda!)
Maple Smash Cake with Yogurt FrostingInspired by @yummytoddlerfood, we made this patriotic maple cake with yogurt frosting for my son’s first birthday cake smash, but it was so delicious that I now make it for special occasions and holidays. Made with simple clean ingredients, this cake can be made dairy-free (sub in coconut milk yogurt), and always yields a moist, deliciously sweet cake.
Berry ‘N’ Yogurt PopsiclesThese popsicles are a great snacktivity to make with the kids, and also a healthy treat! They can be made dairy free (depending on the yogurt used), and are filled with clean, natural good-for-you ingredients. Perfect for those warm summer days!