With two rambuncious pre-grade school boys on my hands, I never seem to have the time to bake. But a combination of guilt and necessity dominate my thought process at some point, usually by the end of each week. As a stay-at-home mom of two, aren't I obligated to "bake cookies?" Isn't it the requite activity of moms and young children? Further, I am continually faced with the challenge of feeding my vegetarian boys healthy snacks with nutritional value but without heaploads of cane sugar found in store-bought products. In addition, these treats have got to be vegan -- made without eggs, butter or milk -- since my younger one breaks out in hives after eating a crumb-sized bite of anything with dairy in it.
Below is the latest conconction to come out of my latest spontaneous Friday afternoon baking session. Without wanting to over tout my mommy baking skills, I must say that these mini muffins might just be the best-tasting healthy kiddie treat invention of mine yet! (Feel free to replace types of flour used here with whatever you have in your pantry - whole wheat flour, oat flour and soy flour are also nutritious options).
3/4 cup white flour, organic
1 1/4 cup spelt flour, organic
1/2 corn meal, organic
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/2 cup apple juice, organic
1 large or 2 small extra ripe bananas, organic (mashed)
1/4 unsweetened apple sauce, organic
1/4 cup canola oil
1/4 cup honey
1 Tbs white vinegar
1 cup grain sweetened chocolate or carob chips
Mix wet into dry, then add chocolate chips. Bake in mini muffin pan for 15 minutes. (Makes 24 mini muffins.) Let cool then munch away. So moistalicious that you and your kiddie (s) had better eat your fill then hide them from yourself and/or share them with neightbors before they dissapear completely in one sitting!
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