Breakfast muffins

I called these muffins Breakfast Muffins because I added a bunch of seeds, and aren’t super sweet like a treat. Of course you can always add more sugar or extra chocolate chips. If you go to my Instagram profile you can find a video that I made while making this recipe with my 3 yo, where I show you how I bake with her. Here some tips:

1. Try not to have distractions, TV on, tablet, toys.

2. Have all of the ingredients placed next to you on the counter, so there are less chances that you’ll leave their side.

3. After I measure an ingredient I give it to her, so she can add it into the bowl.

4. I let her mix the ingredients with a whisk while I hold the bowl. And pray that the ingredients don’t fly away.

5. I have her to place the muffin liners/tins on the muffin pan

6. Then I give her blueberries or chocolate chips for her to place in each muffin tin while I pour the batter, and then I have her do the same on the top of each muffin.

7. I don't have a tip to make her stop asking if the muffins are ready to eat.

Yield: 12 mini and 6 regular muffins or 9 regular Preparation time: 15 to 20 mins Cooking time: 15/20 mins

Ingredients:

½ cup of flour, I used GF flour

¼ cup oats flakes

⅛ teaspoon salt

⅓ cup coconut sugar

1 ½ teaspoon baking powder

1 tablespoon chia seeds

2 tablespoons hemp seeds

1 tablespoon flax seeds

4 tablespoons of melted butter, avocado oil or olive oil

¼ cup of milk. I used almond milk

½ teaspoon of vanilla

2 eggs

Directions:

1. Prepare muffin pan with liners. We used mini muffins pan and 6 regular

2. In a bowl whisk all of the dry ingredients

3. Add the wet ingredients to the bowl

4. Mix well

5. If adding raspberries, chocolate chips or blueberries add it now, and mix well

6. Pour the batter

7. Bake at 350 for about 15 to 20 minutes.

8. The best way to tell if your muffins are ready is to insert a wooden toothpick in the center of a muffin, and if it comes out clean or with very few crumbs, the muffins are ready!

9. Let the muffins to cool down before eating or topping with the yogurt

1. For the yogurt “frosting” you can smash some fruit and mix well with greek yogurt, place on top of the cupcake, and done! It is really important that the muffin isn’t hot.