Just The Tip: Cupcake Muffins

Not Betty Crocker

Something you should know before hearing baking tips from me…

* I do not enjoy baking. * My time spent in our kitchen is 100% not my favorite.
* I cook and bake out of necessity; because children are Never. Ever. Full.

That being said, I literally feel a rush when I discover a nutritious food that all four of my children will devour without whining. The less time and effort it takes me to prepare the food, the happier I am!

Healthy Muffins From A Boxed Cupcake Mix…

Let me introduce my super easy to bake, breakfast & snack hack! We call them Cupcake Muffins. I simply use a boxed cupcake mix and a few additional healthy ingredients.
Ta-Da! Twenty minutes in the oven and we have a super nutritious snack or breakfast my kids will eat up!

I’ve been making Cupcake Muffins for a few years and they’re still a fan favorite in our house. My kids eat them around the clock…for breakfast, on the way to sports practices, and we even pack them in their lunches. Here’s why they’re the best…

  • They take 10 minutes to make (plus another 20 to bake)!
  • They’re super nutritious and low-ish in sugar.
  • You can prepare them ahead of time and freeze ’em.
  • Your kids will eat them!

How To Make Cupcake Muffins In 10 Minutes

Makes about 16-18 Cupcake Muffins

Ingredients:
1 Box of Simple Mills Almond Flour Vanilla (or Chocolate!) Cupcake Mix
3 Eggs
1/3 Cup of Oil
1/3 Cup of Water (sometimes I’ll use milk or almond milk to make them more filling)
1 TBSP Vanilla
1 Banana
1/4 Cup of Ground Hemp Seeds (or any other healthy seed: chia seeds, pumpkin seeds, flax seed, etc)
1 cup of Pumpkin Puree (or other mashed up fruit or vegetable: apple, zucchini, sweet potato, etc)
Optional: 1 Cup dark chocolate chipsMix all ingredients together in one bowl. Pour batter into muffin tins (don’t forget to use muffin liners to avoid scrubbing those muffins pans!).
Bake at 350 degrees for about 23 minutes. Done!  

Mix It Up

The thing I love about Cupcake Muffins is that you can be flexible with the seeds and fruit/vegetable you add. Today I used Pumpkin Puree because that’s what I in my pantry. But I’ve also used apples, zucchini, and even leftover baked sweet potatoes. Tip: Always mash or blend the fruit/veggie before adding. You want it smooth – not chunky.

I love adding Hemp Seeds because one serving of these has 10 grams of protein and super healthy fats our kids’ brains need! Although these seeds are pretty tiny, I grind them up in our Nutribullet before mixing them into the muffins – just makes the Cupcake Muffins smoother!

Low-Ish In Sugar

According to the nutrition information on Simple Mills box, each Cupcake Muffin will have 8 grams of sugar (in the form of organic coconut sugar – so I feel pretty good about that!). But by adding the seeds and fruit/vegetable puree, you’re making these super nutritious and giving your kids foods the body can thrive off!

When compared to many store-bought muffins, these are pretty darn low in sugar. One little pouch of Entenmann’s Little Bite Muffins has 15 grams of sugar…and I can guarantee there aren’t any fruits, vegetables, or seeds in those muffins.

Give Them A Try!

Whip these up! I promise you’re kids will love them (you may too!). Make some extras and freeze them to eat later.

Leave a comment if you try our Cupcake Muffins! I’d love to hear how they turn out for you!

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