Getting a child to eat properly ALL of the time is one task that I have found to have grown increasingly difficult over time. Before age two, it seemed so easy to convince my son that there was little else outside of the world of organic, beautiful foods that graced our kitchen table. However, inevitably, that changed upon new play dates, friends, and just being exposed to what life is like as a “typical” American child. So I began restructuring our days “off” to incorporate lasting memories of healthy food and activities. Hence “Monster Monday”!
I decided one Monday that I had had enough of the outside world influencing my son to make poor food choices! I want HIM to influence others one day! I took London’s favorite movie, Monsters Inc., and made and entire day of activities out of it. We took an exciting trip to the store where we purchased our organic, healthy ingredients and made these incredible Monster Muffins together. Kids love to be involved in the kitchen! We had a blast. We chowed down on our delectable little muffins that we had worked hard on, read Monsters Inc. books, watched the movie, and had so much fun bonding that by the end of the day, we slept like babies.
End Result? My son wants to do themed days like this all the time now. He associates our healthy kitchen day with fond memories. It was a step in the right direction.
This recipe is inspired by a recipe on Anjas Food 4 Thought. 🙂
What you will need:
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/3 cup Sugar in the Raw or your sweetener of choice
- 2 tablespoons olive oil
- 1/4 cup fat free, all natural yogurt
- 1 teaspoon lemon zest
- 2 medium bananas, mashed
- 1 cup packed baby spinach leaves
- 1/4 cup chopped walnuts
- 1/3 cup of Ghiradelli White Chocolate Chips
- Preheat oven to 350F (180C).
- Prepare 24 muffins tins with baking cup of your choice.
- Mix dry ingredients by hand in a medium bowl and set aside.
- Use a whisk to blend Sugar in the Raw and egg together in a separate bowl.
- Mash bananas with a fork and then mix together with fat-free yogurt, lemon zest, and oil.
- Finely chop spinach in a food processor.
- Finely chop walnuts and set some aside for later.
- Fold all ingredients in together, and add chocolate chips last, also saving some chocolate chips.
- Pour batter into muffin tins until about 2/3 full (batter will rise as it bakes) and finally, gently press leftover walnuts and white chocolate chips into the top of the muffins.
- Bake for 23-25 minutes and let cool before eating.
Finally, enjoy your precious muffins! The spinach is greatly masked by the bananas and the hint of white chocolate and kids love the fun color! One of my favorite ways to enjoy these muffins is warmed up, sliced in half, and with a small amount of natural peanut butter spread over them.