Back to school means quick breakfasts. Why not make up some breakfast muffins the night before so they are ready to go come morning.

A healthy breakfast is vitally important to your child’s well being. It will help them to concentrate and will fuel them on until lunch.

If your child has allergies it can make breakfast even more complicated and sometimes you wonder what you can possibly make that they will eat.

Muffins are a great grab and go breakfast, especially in the first weeks of school when kids can be running late as they try to get back into their morning routine.

Remember to have some protein in your muffins and limited sugar so that their blood glucose doesn’t go sky high when they eat them

Rice cakes with nut butters are a great quick breakfast or snack idea as well. Try spreading macadamia nut butter on a plain rice cake with a sliced banana on top. If your child has nut allergies why not try tahini,  sunflower seed or pumpkin seed butter.

Oatmeal Muffins

3 cups Bob’s Red Mill gluten free rolled oats

2 tsp baking powder

1 tsp baking soda

Pinch sea salt

1 ½ tsp cinnamon

2 tsp vanilla

2 tbsp coconut oil, melted

1 organic apple, diced

½ cup organic unsweetened applesauce

2 tbsp ground flax seed mixed in 6 tbsp boiling water

¼ cup honey or maple syrup

1/3 cup hempseeds

Handful raisins

Handful of nuts or seeds ( try pepitas, sunflower seeds or chopped almonds)(optional)

Mix flax seed with boiling water and let sit for a few minutes.

In a food processor process oats. Don’t over process oats to a flour. You want your muffins to be like morning oatmeal in a muffin. Add in the rest of the ingredients and mix well. Spoon into a muffin tin and bake 350F for 25 minutes