Nutritional Therapist Lucinda Miller specialises in children's nutrition and often shares top tips to help parents with fussy eaters.
Homemade snacks are a great opportunity to hide extra fruit and veggies. You can also include nut butters and ground seeds which are so important for mood and immunity. It will also help balance blood sugars more than any shop bought snack. Here is Lucinda's favourite homemade muffin recipe...
- 3 eggs
- 100g coconut sugar (or light muscovado sugar)
- 1/2 courgette (medium sized, finely grated)
- 1 carrot (medium sized, finely grated)
- 1 apple (finely grated)
- 1 tbsp olive oil
- 200g spelt flour (or wholemeal flour)
- 125g chickpea flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 4 tsp cinnamon powder
- 60g dried apricots (chopped)
- 15g pumpkin seeds (ground in a pestle and mortar/blender if you have a fussy eater!)
- Set your oven to 180 degrees (160 degrees fan).
- Whisk the eggs with the coconut sugar for a minute with an electric whisk until they are nice and creamy.
- Add the olive oil, apple, courgette and carrot into the mix. Stir through the mixture with a spatula.
- Then add the spelt flour, chickpea flour, baking powder, bicarbonate of soda, salt and cinnamon. Mix until you have a smooth, fluffy mixture.
- Fold in the dried apricots and pumpkin seeds.
- Line one 12-hole and one 3-hole muffin tin with paper muffin cases and drop a small scoopful of muffin mixture into each case.
- Bake the muffins in the oven for 25 minutes or until they have risen and the tops are golden brown.
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