Blueberry Bean Muffins

I found another thing to add beans to. Surprise πŸ˜‚ it’s a great way to easily make small children and grown children (like myself) eat more beans. Noone even knows or sees them. (Evil laugh). Another thing about eating healthy and staying that way is being allowed to eat snacks and sweets. And with this recipe YOU CAN. I know, it’s pretty amazing to be allowed to eat cake pretty much every day. β€πŸ‘Œ

These muffins are glutenfree, full of fiber and easily made vegan. Just add 2 flax or chia eggs instead.

As usually I use stevia as part of the sweetener blend, as well as licorice root. This to reduce the carb and sugar load, becouse keeping a stable bloodsugar is key to be in good health.

What you need ;

  • 1 box of Organic white beans (kidney works too) 230 g
  • 2 Organic bananas
  • 2 Organic eggs
  • 1,5 cup of Organic glutenfree oatmeal
  • 3 spoons of Virgin coconut oil
  • 4 spoons of Organic Chiaflour
  • 5 droppers stevia
  • 1,5 teaspoon Licorice root
  • 1 teaspoon Ceylon cinnamon
  • 1 spoon Vanilla
  • 1 teaspoon of baking soda
  • 1 dl Water
  • 1 cup Organic frozen blueberries
  • 1 hand full of chopped nuts/ chocolate or seeds (optional)

Set the oven to 170 degrees. Mix everything into a bowl except the blueberries. Blend everything smooth with a handmixer. Then mix in the frozen blueberries.

Put muffin cups in muffin tins. I usaually add some oil to make sure the cups doesnt stick. Then add about 2 spoons of batter to each muffin cup. Sprinkle some topping if you like.

This recipe makes about 16 muffins. Fry in the middle of the oven for approx 20 min. Chill and enjoy.

This recipe is easily adjusted to use whatever you have of frozen berries or old apples. I love to be able to use old food scraps. To use all our food and create less waste is better for our planet πŸ‘Š 🌍

This batter works great as baked donuts as well ❀

LUNCH-muffins

So my son just started school last week. That means a lot of new routines and a lot of first time happenings. But it also means making healthy easy food for a little kid to eat at school. I kind of like to have more control over what my son eats, so I can provide him with great building blocks for his growing body. But it also means more work and thought process.

Something easy to make is lunch muffins. You can use leftover veggies and meats you have in the fridge already. I always try to look for ways to reuse food to minimize food waste. 🌍

This recipe has NO gluten, NO milk and has plenty of veggies.

What you need for 18 muffins:

  • 1/2 cup millet
  • 1 1/2cup oatmeal
  • 2 spoons of chia seeds
  • 2 cups of water
  • 0,3 teaspoon of salt

Cover the millet, chia and oatmeal with water and add salt. Let it set for min 8 hours to lessen the phytic acid and make it tummy friendly. ❀

  • 2 organic eggs
  • 1 teaspoon baking soda
  • 0,4 sweet potato
  • 0,3 carrot
  • 0,4 zuccini
  • 0,4 onion
  • 1 piece of garlic
  • 5 slices bacon
  • 100 g leftover fried meatdough
  • 100 g vegan cheese
  • 1-2 spoons of coconut oil
  • Muffin tins
  • Muffin paper cups

First crush and cut the garlic and leave it for 5-10 min. This is for the allicin to formate and to get the better use of the antibacterial and antifungal properties of the garlic.

Shred your left over veggies, mine was carrot, zuccini and sweet potato. Cut bacon and onion in small pieces and fry it in coconut oil. Add the rest of the veggies after 3-5 min. In the end I added the meatdough for a quick heat.

Unveil the magic oat, chia, millet dough. Add eggs and 1 teaspoon of baking soda. Mix well before adding the veggies and vegan cheese.

Add paper cups to the muffin tins. I like to add a little oil to each cup to make the paper stick less. Then add 2 spoons of dough to each cup.

Fry on 160 degrees for approx 20 min, check after 15 min by sticking a wooden toothpick in it

Cool and stuff in luncboxes and freezer for later ❀

What is your go to for kid friendly school lunches?