Muffins. Super easy, berry-filled muffins that you can even wait to bake when you are ready. I like these because they are lower in sugar, and whole grain, but still sweet enough that your kids aren't going to rebel. My kids like these because they love pretty much anything with berries. This makes a lot of muffins. You can save the batter and bake it later (up to 3 weeks), or you can bake them all at once, and, once cool, freeze the muffins in ziploc bags. These can then be rewarmed in a toaster oven or microwave.
You can, of course, mix the berries into the batter, but I prefer to layer the batter in the cup with the berries separately in order to not discolor the batter.
Berry-and-Coconut Muffins (Always ready)
yield: 24 muffins
Ingredients
3 eggs, beaten
1 cup (200 g) sugar
1 1⁄2 cups sunflower or veggie oil
1 1/2 cups (150 g) desiccated coconut
2 cups (180 g) rolled oats
3 1/4 cups whole wheat flour
1/2 cups all purpose flour (or 560 g total flour)
4 teaspoons baking powder
4 teaspoons baking soda
3 tablespoons honey
2 teaspoons salt
1 cup yogurt
3 cups milk
1 cup (100 g) pecan, toasted, coarsely chopped
1 1/2 cups frozen raspberries or blueberries
cinnamon sugar, optional
Directions
Preheat the oven to 350°F. Grease or spray 2 12-cup muffin tins with cooking spray; set aside. Beat the eggs, sugar and oil. In a separate bowl, combine the remaining ingredients except the berries and cinnamon-sugar. Fold into the egg mixture, taking care not to overmix.
Fill the bottom of the muffin pan with batter, about 1/3 full. Top with a few berries. Repeat 2 more times to fill the entire cup, sprinkling with berries and a bit of cinnamon-sugar if using. Bake for 25–30 minutes, or until golden brown and cooked through.
If you want to bake this later, you can also store the batter air-tight in the fridge and save the remaining batter in the fridge for up to 3 weeks and use as you need. The longer the batter sits, the flatter the resulting muffins will be, but they will still taste amazing.
Enjoy!