Some days you need a quick little snack, and these muffins are just that! They are soft and chewy and perfect for when you’re on the go.
After school is when I find these little gems really do their job. The boys are always hungry, and fueling my kids with easy and nutritious snacks is very important to me. It not only keeps their energy up but also bridges the time until dinner is ready.
Jump to RecipeToday my son had his friend over, so I made these muffins for them. This always is the perfect go-to recipe, but today I thought I would try something a little bit healthier. Instead of using all-purpose white flour, I decided to substitute it for a combination of whole wheat pastry flour and almond flour. To be honest, I was a little worried that the whole wheat flour was going to make them dense and heavy, so I had to ask the experts (the kids) what they thought. My son said, “Mom, these muffins are amazing!”, and you can just imagine what that sounded like as he stuffed the whole muffin into his mouth. Then, I asked his friend for his honest opinion. He thought about his answer and then said, “I like muffins when they are not too sticky on top, a little crusty on the outside, and really soft inside; and these muffins are perfect! Exactly the way I like them.” That was a huge compliment coming from a 9-year-old boy. What he said warmed my heart. Thank you, little man!
If you are interested in making the healthier version please see Notes at the bottom of the page.
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