The following is a guest post by Amy Roskelley, co-founder and blogger at Super Healthy Kids. She is the entrepreneur behind the colorful line of MyPlate dishware that helps parents teach their kids about balanced nutrition. She lives in Utah with her husband, three children, and dog.
Hi! I’m Amy from Super Healthy Kids, and I’m so happy Lisa invited me to share one of our family recipes with you.
Creating healthy recipes that kids love to eat is what we do. We know that with persistence and creativity, even the pickiest kids can learn to enjoy fruits and vegetables. The message I always have for parents is this: it’s worth it!
Every Saturday morning, my kids and I make muffins. It’s been a family tradition for more than ten years. Most Saturdays (especially now that I have teenagers), we’ll double the batch so we can eat them throughout the week. Leftovers get tossed in a freezer bag and defrosted overnight for a fresh homemade breakfast on school mornings.
In the 10+ years we’ve been testing muffin recipes, these Pineapple Coconut Muffins have become one of our favorites. They’re light and sweet with pineapples and honey, and they makes us feel like we’re on a tropical island. (Tiny umbrellas not required, but aren’t they cute?)
We make these muffins with virgin coconut oil for a rich coconutty flavor and for healthy oil that benefits kids’ brain health. The pineapple supplies antioxidants and vitamin C, and the whole-wheat flour provides fiber and B vitamins. We’re all about balance, so we love to serve these with a hard-boiled egg and even a veggie. (Veggies for breakfast: try them, if you haven’t already!)
Thanks for following along, and I hope you and your kids enjoy this recipe! Visit us at Super Healthy Kids to find more colorful recipes, year-round meal plans, and family feeding wisdom.
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