My children, like any child, love sweets, but they are both used to eating pretty healthy at home, at least as much as we can offer them. This does not mean that when we go out they have to give up everything else: if they see a friend's snack, are having a birthday or have the opportunity to try something different, they do it completely normally. They can snack on whatever they want, exchange snacks with other children or treat themselves from time to time, because we understand that this is also part of a healthy relationship with food. The key is that these options are something specific and not your usual diet.
That said, I love sweets and I really like cooking at home and trying new baking recipes. Of course, I am not at all experienced in making super tatas, but I do like that the cakes that we and the children eat are homemade and sugar-free.
Well, one of the snacks, breakfast, mid-morning or desserts, whatever they want, which they both love, both Mateo, who is six years old, and Pablo, who is one and a half years old, are the healthy muffins that I make. The recipe is the simplest and easiest thing in the world because it is the typical one that is made with the size of a glass of yogurt and it takes very little time to make. In addition to being delicious, the muffins are sugar-free, gluten-free and made only with healthy ingredients.
The recipe for healthy muffins
Ingredients
- A small glass of low-fat Greek yogurt
- A small glass of extra virgin olive oil yogurt
- Half a sachet of yeast
- 3 glasses of whole wheat spelled flour yogurt
- Erythitol to taste
- 3 eggs
Elaboration
The preparation is so easy, just do it once and you will remember it for the next ones. We take a small glass of natural Greek yogurt and pour it into a bowl. Next we add the eggs, stir well and then the oil.
Once well mixed, we go with the dry ingredients. First, we add the flour (which in this case I used whole spelled but I also usually make them with oatmeal or whole wheat flour), then the yeast and finally the erythitol, to taste, I add a couple of shakes or three from the same jar (the one from Mercadona).
We mix all the ingredients well again and prepare the muffin caps on the oven tray. I use a tray with individual holes and silicone caps (they are from Lidl), and I love them because absolutely no dough sticks and there is no need to spread butter or oil. We fill them with a spoon a little more than half a cap with the dough and be careful, don't go overboard and add more because otherwise when the dough rises with the heat they will overflow.
Once we have everything prepared, we have to put them in the oven. I preheat it to 170 degrees about 10 minutes before, and then, at the same temperature, I put the tray in for about 30 minutes; The time will always depend on each oven and how long it takes to heat up. In my case, to make sure they don't burn in the last few minutes, I usually put a piece of aluminum foil on top while they finish cooking.
And, voila!, muffins made to enjoy with a glass of milk, filled with sugar-free jam or eaten with a piece of chocolate (more than 70% cocoa). I promise you that my little ones love them, I even put them in the eldest's tupperware for school lunch and I take them for the little one so he can eat when he leaves the nursery.
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