Healthy Muffins for Kids with Freeze-Dried Wild Lingonberries
Kids love muffins and they will definitely love our healthy, bouncy, juicy muffins with lingonberry cream and some crunch from freeze-dried whole lingonberries. They almost pop in your mouth like pop-candy, but at the same time are full of essential vitamins and nutrients. Gooooo, lingonberry!
Dry ingredients:
- 1.5 cups (190 g) white whole wheat flour
- ½ cup (60 g) coconut sugar
- 1 tsp baking soda
- 1 tbsp LOOV freeze-dried organic wild lingonberry powder
- 1/8 teaspoon Himalaya salt
- 2 large eggs
- 1/2 cup (170 g) maple syrup or honey
- 1/2 cups (125 g) unsweetened almond milk
- 2-3 tbsp melted coconut oil
- 1 cup (340 g) pureed banana
- 6-8 oz (170-230 g) cream cheese, softened at room temperature
- 2-3 tbsp honey
- 1-2 tbsp LOOV organic lingonberry powder
- a bit of lemon juice
- LOOV freeze-dried organic lingonberries
1. Preheat oven to 350 F (175 C) and add muffin liners to your muffin tin.
2. Place all of your dry ingredients into a medium bowl and mix through.
3. In a separate bowl whisk together 2 eggs.
4. Add maple syrup or honey, almond milk, and pureed banana and mix again.
5. Add dry ingredients into wet ingredients and then mix.
6. Add in melted coconut oil and mix again.
7. Bake for 18-22 minutes or until the center is fully cooked.
8. Let them cool for 5-10 minutes in muffin tin and then remove the muffins from the tin to let them cool off completely.
9. When the muffins have cooled down, mix together the soft cream cheese, honey, berry powder and lemon juice.
10. Cover the muffins with a cream layer and top them with dried lingonberries.
Enjoy!
