My little gingers are driving me a little bit coo coo these days when it comes to meal times, Jake wants to live on fries and pizza and Miss Zoey’s obsessed with crackers – she walks around yelling “cr-wacker! cr-wackers! Mama Cr-wakers!”It’s tough trying to get them to eat balanced nutritious meals.
I try to make it fun at meal times and honestly that gets me no where. I’ll tell you the secret to making sure they eat well … LIE! lie, lie and lie some more. When Jake asks what we are having for dinner I say things like “you’re favourite!” or “Thomas the Tank’s favourite meal” lies, all lies. Plus, Everyone knows Thomas’s favourite meal is coal.
Not only do I make up porky pies I get real sneaky and this is where todays recipe comes in. So how do I trick my little angels? I hide nutrious foods and veggies in everyday stuff, like finely dice greens into pasta sauce, add handfuls of kale to fruit smoothies and puree veggies into muffins and loaves. Today I made some Sweet potato chocolate chip protein muffins, which look and taste like yummy chocolate chip muffins. HA! Very sneaky 😉
This recipe is taken from one of my favourite holistic nutrition blogs Joyous Health, I just made a few small changes to make them even more tasty. Another great reason I love this recipe for the kids is it calls for 5 eggs. This is a great way to sneak those eggs in because the little gingers both hate eggs- I blame myself for this one because I basically lived off eggs morning noon and night during both pregnancies.
Eggs are great because they are packed with protein they are also a good source of vitamin A, B2, B6, B12,D folic acid and minerals such as iron, calcium, potassium and phosphorus. Great for growing brains and bodies. The star in this muffin isn’t the eggs though, its those sweet potatoes they are great source of vitamin C, B vitamins, particularly niacin and B6, potassium, magnesium, copper and iron. They are a nutrition power house! By adding just a small amount of dairy -free chocolate chips these amazing fibre filled muffins become a little dessert for the kiddies!
They love it when I offer them up for breakfast or afternoon snack. I plan on making these on a Sunday and freezing a batch too! I’d love to know other ways to sneak in veggies to kids, anyone as sneaky as me? Let me know your tricks.
//Sweet Potato + Chocolate Chip Protein Muffins//
Approximately: 12 muffins
Time to Prepare: 20 minutes + 30 minutes bake time
*I try my best to use organic ingredients.
1/2 cup coconut flour
¼ cup Genuine Health fermented vegan proteins (feel free to use any other protein powder)
2 TSP baking powder
2 TSP ground cinnamon
1 TSP of vanilla extract
2/3 cup sweet potato puree
1/3 cup maple syrup
1/2 cup coconut oil, melted
3/4 cup nut milk of your choice (I used almond milk)
1/3 cup Mini Chocolate Chips (dairy free)
Pinch or two of sea salt
Optional: 2tsp of fresh ginger, gives some zing!
- Potato masher
- Muffin tin
How to get it going:
First you need to make the sweet potato puree: Cut 2 medium sweet potatoes into 2-inch chunks. (I leave the skin on for added nutrients and fibre ) In a large saucepan, cover potatoes with water. Bring to a boil; cook until tender knife, 15 to 20 minutes. Add to your food processor or high power blender. Put aside.
- Pre heat your oven to 350ºF.
- Add all the dry ingredients in a large mixing bowl. In another bowl, whisk together the wet ingredients.
- Then add all the wet to the dry ingredients, mix it up real nice.
- Add the mixture into a muffin lined tin (approx. a dozen).
- Bake for 30 mins or until a toothpick comes out clean.
- Cool on the counter and enjoy!