Protein Packed Kid Friendly Muffins

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Today I got to meet with a group of lovely moms who wanted to learn more about how to incorporate more protein in their kids' diets, especially non-meat protein. Protein is important for children as they are in a building phase of life and since meat is not always a kid favourite, other protein packed food sources such as high quality Greek yogurt, nuts, seeds and eggs are all fabulous resources. This muffin recipe is a sure hit for your little (and big) ones and are great as a snack, as part of a lunch or as an on the go breakfast.

Seed or Nut Butter and Jam Whole Wheat Muffins
(Makes 12)

3 Tbsp Melted butter or avocado oil
1/4 Cup granulated sugar
1 Large ripe banana (about 1/2 cup)
2/3 Cup Greek yogurt
3 Tbsp smooth natural peanut butter or seed butter
1 Large egg
1 tsp vanilla extract
1/2 Cup all - purpose flour
3/4 Cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
pinch of unrefined sea salt
3 Tbsp homemade or high quality (we like Crofters ™) raspberry or strawberry jam

1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.

2. Using a stand or hand mixer, combine the melted butter or oil, sugar, banana, peanut butter, egg, yogurt and vanilla in a large bowl. Beat until very smooth.

3. In another bowl, combine both flours, baking powder, baking soda, cinnamon and salt with a wooden spoon. Add the dry ingredients to the wet ingredients gradually and stir until the dry ingredients are just moistened.

4. Divide the mixture among the muffin cups. Bake for approximately 18 -20 minutes until tall and golden or when a tester inserted in the middle of a muffin comes out clean. Press gently in the center of each muffin to make an indent and place a small amount of the jam inside.