My 9 year old son has a passion for cooking. He has always liked it. By the age of 7, he was able to get up and make himself an omelet and toast. This isn't a new thing for him, but he recently discovered baking and that shifted his passion into a whole new gear.
He has taken it on as his personal mission to make sure we never run out of muffins. His muffins are really good, and with a regular stream of kids through out house, we run out often. Last week, I think he made close to 100 muffins.
Given how many muffins we were going through, I asked Owen if he could see any way of making them a bit healthier. He began to play with a recipe out of his favorite cooking book (United Tastes of America). After a few batches, he landed on a NEW recipe that is a muffin I even love to eat.
I am so proud of him for sticking out the recipe making process and really excited to share it with you. They are delicious and can be made as a vegan and gluten-free muffin. It goes without saying that these are definitely kid-approved! Enjoy!
Preparation Time: 15 minutes, hands-on
Makes 12 (regular size muffins)
2 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/2 cup coconut oil (softened) or 1 stick of butter (softened)
1/2 cup turbinado sugar
1/4 cup date nectar
1 teaspoon vanilla
1/2 cup applesauce
1/2 cup buttermilk (we make our own with a milk alternative and lemon juice)
1-2 cups berries (we've tried frozen blueberries and dried cranberries, both were great! Use less if dried.)
Preheat to 375º F. Combine flour, baking powder, baking soda, and nutmeg in a bowl. In a separate bowl, combine coconut oil (or butter), turbinado sugar, date nectar, vanilla, buttermilk, and applesauce. Mix dry ingredients with wet, then add berries if using. The recipe works well without them too! Bake for 15-18 minutes. Remove from oven and let cool before eating. Enjoy!