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Article Posted by: Sherri Sacconaghi, August 5th, 2012

I have mixed emotions about summer ending and school starting. I have enjoyed the lazy morning, unscheduled days and fun summer trips with my boys.

I also have enjoyed making a nutritious breakfast for my family in the mornings. A good breakfast gives kids the energy they need to power through the day, playing sports, swimming in the lake, and riding bikes to the park. It keeps them from getting cranky and that makes my life easier.

With school starting a good breakfast is even more important. It gives kids the brain power they need to focus in class. Who can pay attention to the history of American Revolution when their stomach is growling.

A healthy breakfast should include a complex carb such as oatmeal or whole wheat toast and a high quality protein such as eggs or a Greek yogurt. Throw in a fruit for filling fiber and send them on their way.

Some mornings breakfast takes a backseat to finishing homework and finding matching shoes. No need to panic. Bake up a batch of these muffins and have them on hand when you need a complete meal on the go. Chocked full of whole grains and protein, these muffins will keep them going until lunch, if not longer.

PB and J Muffins

Adapted from : Daily Burn

Ingredients:

2 1/2 cups All purpose gluten-free baking flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

3/4 cup natural peanut/almond butter

3/4 cup unsweetened almond milk

1/2 cup local honey

1/2 cup finely ground carrots

1/2 cup finely ground zucchini

1/4 cup chopped walnuts

2 eggs, beaten

1/4 cup olive oil

1/4 cup all fruit no sugar added jam - your choice of flavor

Directions:

1) Preheat oven to 400 degrees F. Place foil muffin cups into a muffin pan, or lightly grease muffin pan with olive oil.

2) In a large bowl, combine gluten-free flour, baking powder, and baking soda. In a separate bowl, combine beaten eggs, olive oil, honey, almond milk, and peanut butter and beat until smooth. Add grated carrots, zucchini, walnuts, and stir until coated.

3) Spoon tblsp of mixture into each muffin cup, and top with a small dollop of all fruit no sugar added jam. After you do this with all 12 muffin cups, cover the top of the jam with the remaining batter.

4) Bake for 15 - 20 minutes or until you can insert a toothpick into the center of the muffin andit comes out clean.

Posted by: Sherri Sacconaghi
Certified Health Coach and Personal Fitness Trainer
www.themissionofnutrition.com
Ph: 503 621 7549
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