Apparently in grade 5, school lunches receive alot of scrutiny from classmates. "All the kids think my lunch is weird" is the complaint that I get most often. I'm not entirely sure when vegetable soup became weird.... but there you go! This is what I'm up against..... Lunchables, Dunkaroos, and Fruit Gushers. These products have huge marketing campaigns that I, as a concerned mom, just cannot compete with. No matter how lovingly I prepare my food.
What seems to work best is to hide the good stuff in appealing packaging. Grind up the broccoli so it cannot be detected in the sauce, or the soup or the vegetable dip. Hide cucumber and flax seed in the morning smoothies. We've all done it! Right?
So here is another healthy snack recipe to add to your arsenal! White beans in the muffins..... shhhhhh!! My kids might hear you!! And let me just say that neither one of them turned up their nose to ask "what did you put in here this time?" That, my fellow moms, is a the true measure of a successful recipe!!
I must confess that I did add chocolate chips as an added incentive. Feel free to leave them out or add blueberries, cranberries or walnuts instead if you have a 'less discerning' audience at your house. Give it a try and let me know what you think. I would love to hear your comments!
White Bean Banana Muffins
2 Tbsp. chia seeds
1/2 cup warm water
2 very ripe bananas
1 cup canned white beans, drained and rinsed
1/2 cup maple syrup
1/4 cup soymilk
1 tsp. vanilla
1 1/2 cups whole wheat flour
2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 cup dairy free chocolate chips
Preheat the oven to 350 degrees F.
Mix the water and chia seed and set aside. In a food processor mix beans, banana, maple syrup, soy milk and vanilla until smooth. After the chia seed mixture has thickened up, add this to the food processor as well and blend until well mixed. Transfer mixture to a large bowl.
Add the flour, baking soda, cinnamon and salt and mix until almost blended. Add chocolate chips and stir until just combined.
Spoon mixture out into 12 muffin cups lined with paper liners or sprayed with non-stick cooking spray and bake for 20 minutes until golden and cracked on top.
Keep up the great work moms!! Your kids will thank you for it one day!!