When it comes to meals, I’m alllll about getting in as many veggies as I can. That’s why I love these muffins over any other kind I’ve made with my kids. They contain all kinds of prebiotic fiber from the vegetables, as well as flax and gluten free oats – so their good bacteria can flourish. They’re gluten free, dairy free, and refined sugar free. The recipe may seem lengthy and time-consuming at first, but now I just throw everything in the blender and the result is sooooo worth it!
Since I started working on my bonus baby’s gut a year and a half ago, I’ve definitely learned a lot about cooking and baking. We don’t use enriched flour anymore, due to the gluten and folic acid, we don’t have dairy in the house (other than Kerrygold butter, a great source of butyrate), we buy organic as much as possible, and we limit refined sugar and processed foods. They also take the BEST methylated multivitamin/probiotic chewable ever.
I have seen massive results in my 2 and a half year old’s health. He was well on the road to asthma at a year old, needing breathing treatments just about every month with a chronic runny nose. I’m happy to say that at the time I typed this, we have gone 3 months without a breathing treatment and he hasn’t had a runny nose in far longer…and the pollen count in Dallas is at a crazy high.
I’ve adapted this recipe and doubled it from the version I first saw here. The original calls for almond butter, but have you seen the price on organic almond butter??? I sub organic peanut butter, Costco brand, and it works great. For sweetener, I think organic maple syrup brings an added richness raw honey doesn’t have. I love raw honey for the health benefits, but again – you’re using a lot in this recipe and that stuff ain’t cheap.