Cooking with the kids

I am always trying to think of healthy snacks for everyone but especially for Maxwell my pre-schooler and I found the perfect one at Todays Parent.
I am not in the habit of posting recipes (although I was a Pastry Chef in my previous life so they will show up from time to time)so they have to be MM good for me to post them and super quick and easy. Trust me, this one is REALLY good and good for you! I am gradually going all Organic (or as much as I can get hold of in my small town) so I will let you know what I used as Organic below.
These really are so delicious - so delicious in fact that I didnt have time to take photos - they were gone that quickly!!! Shia, my 17 month old loved them, as did I. Note: if you are not planning on eating them all in one day its best to put some in the freezer and get them out as you need them - that way they will stay fresher longer.
I also have an AMAZING zuccini bread recipe that was given to me by my best friend so if anyone wants that one just let me know.

RASPBERRY OAT BRAN MUFFINS
Ingredients


1½cups (375 mL) whole wheat pastry flour (organic wholewheat flour)
1cup (250 mL) oat bran
1 tsp (5 mL) baking soda
1tsp (5 mL) baking powder
1tsp (5 mL) cinnamon
3/4tsp (4 mL) salt
1 omega-3 egg (organic free run eggs)
¼cup (50 mL) canola oil (organic)
2/3cup (150 mL) unsweetened applesauce (organic baby apple sauce - perfect size)
2/3cup (150 mL) agave syrup or honey (organic honey)
1/2cup (125 mL) toasted, chopped pecans (optional) (loved adding these)
1½cups (375 mL) fresh or frozen raspberries (organic fresh - taste was amazing)

Directions


1. Preheat oven to 375°F (190°C).

2. In a medium bowl, whisk together flour, oat bran, baking soda, baking powder, cinnamon and salt.

3. In a large bowl, beat egg and oil. Whisk in applesauce and agave syrup.

4. Add dry ingredients to wet in thirds, combining until just mixed. Add nuts, if you’re using them, then gently fold in raspberries.

5. Line muffin-pan compartments with paper cups, or oil lightly, and spoon in batter. Bake for 20 minutes or until golden brown and tester comes out clean. Cool on rack.

6. In 1 muffin: 198 calories, 4.4 g protein, 5.9 g fat, 35.5 g carbohydrates, 3.8 g dietary fibre