Back to School Healthy Muffins

Written by A. Simon, August 2019

©️ Minnesota Kid’s Yoga Co., LLC

Getting ready for back to school can be a big job for families…

When we think of getting ready for “back to school” time, we think of shopping for school supplies, buying a brand new first-day outfit, or meeting our kids’ new teacher. However, many families forget that keeping kids healthy is also a priority. Making sure kids get adequate sleep (a week or two before school starts) is very crucial. Having kids learn how to destress (through yoga or bedtime rituals such as a bath followed by story time) is also important — so that kids understand how to adjust to change and school pressures such as assignments and expectations. Finally, having healthy snacks and/or breakfast options is also EQUALLY important.

The problem with a healthy breakfast is —- well…. reality! Most families (parents) are rushing to get their kids up, dressed, and out the door, while also getting themselves up, dressed, and ready for work. Not to mention, getting breakfast ready! Easy breakfast options that are quick can include pop-tarts, cereal, oatmeal, granola bars, or toast. However, these options aren’t always the best. Pop-tarts, cereal, and granola bars are packed with added sugar. Oatmeal isn’t always a favorite for most kids taste buds. Finally, toast is usually only made up of two food groups (carbs and proteins — if you put peanut butter on them).

Lucky for you…. there is another option!! Healthy breakfast muffins! Maybe you’ve heard of these before, or maybe not. These yummy tasting treats are packed with nutrition, and contain every food group too! Yup, I said EVERY FOOD GROUP!!

I have found my own personal spin on these, and I am SURE you will love them as much as my family does! Read below to find the recipe:

Carrot, Zucchini, & Flaxseed Breakfast Muffins

Prep Time: 25 min | Cook Time: 18 min | Makes 18-20 muffins

2 Cups - Whole Wheat Flour

1 Cup - Organic Cane Sugar

1 Cup - Flaxseed

1/4 Cup - Chia Seeds

1/2 of a Medium Sized Zucchini

1/2 of a Large Sized Carrot

3 - Eggs

1 Cup - Almond Milk

3 Tbsp - Pure Maple Syrup

1/2 Cup - Water (if needed)

4 tsp - Baking Powder

2 tsp - Pure Vanilla Extract

1 Cup - Walnuts Chopped

1/2 Cup - Craisins

1/2 Cup - Dark Chocolate Chips

Mix dry ingredients together first. Then add eggs, followed by almond milk (& water). Finally add syrup and vanilla. Walnuts, Craisins, and Chocolate Chips are added last.

Take an ice cream scooper, and place one generous scoop in each muffin holder. Muffins will not rise a ton, so fill muffins as much as desired for an end result.

Bake at 350 degrees for 18 min. Let cool. Place in a plastic bag or glass covered container to maintain moistness. Enjoy!!

Food Groups:

Carbs - Whole Wheat Flour & Chocolate

Fruits - Craisins

Vegetables - Carrots & Zucchini

Fats - Walnuts & Flaxseeds

Proteins - Chia Seeds & Eggs

Dairy - Almond Milk (can use organic whole milk if desired)

***This is a quick and healthy breakfast the whole family can enjoy!! See my photos below.

**Also note: Option to grind vegetables more in a food processor. I like having them larger to keep in the moisture better!