Muffin Club for Moms

Do you know you want in Muffin Club for Moms? You can skip the post below and sign up here.

Since a book club still seems like a distant dream, one thing I can commit to in the real day to day right now is baking once a week, every Monday, to both keep myself accountable and healthy snacks on hand in our home.

This was a random idea I had in planning for postpartum after my third was born in August 2018. I casually mentioned it on my Instagram, “Hey, if you want me to share the recipes I choose and make, let me know.” That was after 9 PM and when I crawled into bed, I literally had hundreds of DMs asking for me to share.

So what else would I do than hop back out of bed with my giant 32 week pregnant belly and get to work. I posted a sign up for my fellow moms (slash families as I love all you dads who bake too!), and over the past year, it has been so fun watching thousands of you bake with me.

Whether you are expecting a little one soon, early on in your pregnancy and wanting to find some tried-and-true muffins for future postpartum prep, or are a fellow busy mama who just wants to make life a liiiiiittle more streamlined, efficient, and low-stress (especially over summer and as we gear back up for Back to School by the end of this), this Muffin Club is for you.


Here is What You Can Expect:

Each week, I will:

  1. Search, find, and organize muffin recipes that I personally approve of as a dietitian-mom. I have personally tried each of these in advance and think they are enjoyable to eat and easy to make (with or without kids). As a dietitian mom, I also have vetted these recipes as ones that offer worthwhile nutrition for you and your family.

  2. Send out ONE email with the recipe for the upcoming week. I will send this on Saturday mornings, only to those who have joined the Muffin Club. Join here >>

  3. Share on my Instagram a picture and/or story about the muffins we are making for the week using the hashtag #muffinclubformoms.

Each week, I ask that you will:

  1. Check the recipe for the upcoming week so you can make sure you have the ingredients on hand. You can find this recipe on the email I send out each Saturday morning titled, "New Recipe for Muffin Club: ________." To join this email list and get this recipe to your inbox, make sure to sign up here.

  2. Recognize that each recipe may or may not suit your family’s dietary needs. Whenever possible, I have tried to select recipes that offer options to modify based on dietary preferences and/or allergen needs. In each week’s email, I also include modifications that I use for the recipe (based on my own family), but I can’t personally speak to other modifications or allergen-friendly alternatives. If you try any substitution, would you please share via email with me or on social media? Last year this proved to be very helpful among our muffin club community.

  3. Use this time to bond with your child(ren) over baking or for a much needed mom break when you can bake in peace! You can make this a family affair and double batch it so you have some to freeze and save, or many moms last year enjoyed baking and swapping with a fellow mom friend. This gives you both more variety of muffins for less actual effort on each end. Plus, it becomes an easy play date snack swap that I’m pretty sure most of us would be happy to do!

  4. Whenever you decide to make the muffins (be it on Monday or anytime!), please share a picture or a video on your social media. When you do, I would really appreciate it if you would tag me (@veggiesandvirtue) and include #muffinclubformoms. This makes a more fun "community" feel for our super official Muffin Club for Moms :)

  5. Enjoy the muffins! This is meant to be fun and ultimately help fuel your family - especially amidst the chaos of real life when sometimes we only have one hand to grab something healthy-ish while heading out the door. This isn’t intended to be a burden nor a baking competition. It is meant to fuel you - mind, body, and soul!

    You are doing great, mama, and I hope each bite of muffin brings you one more much needed deep breath each day.

FAQs for Muffin Club

I have received several questions about making muffins in advance, the logistics of doing so to freeze and enjoy again later, as well as this being round two to muffin club. To address some of these questions, I have provided the questions and my answers below.

If I signed up in 2018, do I need to sign up again?

Yes. Most of the recipes will be the same as those shared in 2018, but if you would like them to be delivered to your inbox again, you need to join here.

Are the recipes the same as last year?

Yes, majority of them are! I made 1-2 modifications (depending on when you signed up) to reflect some of my most favorite recipes currently. In upcoming years of running Muffin Club, I would like to introduce all new recipes. However, due to current bandwidth limitations, majority of the recipes will be familiar if you joined Muffin Club last year.

Can I get all the recipes in advance?

Yes. You can skip the weekly emails and get the complete Muffin Club series here.

What if I haven’t joined yet? Can I still get the recipes?

Yes, you will get all the recipes starting with WEEK ONE upon signing up. Please note, that means you will be however many weeks behind the Official Muffin Club for Moms Schedule. You can access each week’s recipes as they are shared on my Instagram stories or download the printable with all eight week’s worth of recipes here.

What kind of muffins will be included?

These are better-for-you, homemade muffins made with as many wholesome ingredients as possible. Set your expectations for them to taste delicious AND be nutritious as a nutrient-dense breakfast, snack, or anytime option! If you are wanting a muffin that is delicious but not so nutritious, I am probably not your gal nor is this going to bring you the type of snack you have in mind. The pre-made options you will find at most coffee shops and grocery stores are better suited for those decadent versus nutrient-dense options. Additionally, if you want these muffins to be zero added sugar, paleo-, keto-, or meet any other kind of specific dietary standards, again I am not your gal. These will have some grain-free, some without any added sugar, many with natural forms of sugar or added sugar, and some with tested swaps to eliminate dairy, eggs, etc. This club does not intend to follow one type of diet, however.

What type of ingredients will these muffins be made from?

Since I personally can't consume gluten, I usually bake gluten-free to ensure I can eat whatever I make. When possible, I use oats/oat flour or a gluten-free all purpose flour (as a substitute for a whole wheat flour or when specified). Many of these muffins will also use almond flour, or coconut flour as the base (making them naturally gluten-free). You are welcome to make your muffins with whatever flour is called for or is your preference, but please note I can’t ensure that the exchange is always 1:1 so you need to check the recipe notes and comments to verify what works (or doesn’t).

I am by no means endorsing a gluten-free diet is appropriate for everyone; this is simply how I cook for my family so the recipes chosen will naturally reflect that.

Otherwise, I am not looking to make anything fancy here folks! Most every recipe will be selected with the common home kitchen and pantry in mind, as I value recipes that use our everyday staples vs require exotic (or especially expensive) ingredients. Some of what I consider “staples” might be new to you. My goal is not to send you out shopping or spending unnecessary money on any of the ingredients included. Rather, the ingredients included are ones that I, as a dietitian mom, think are worthwhile having in your home and becoming familiar with - with Muffin Club as your first chance!

What is the best way to store muffins?

For the muffins that I plan we will eat the week of, I usually store them in a glass Pyrex with a snapware lid (as seen on my Amazon shop - affiliate link). If I don't want to tie these glass storage containers up long term however, so for freezing I use a gallon-sized freezer Ziplock, Stasher bags (when I have some free to use), and/or a metal disposable container with heavy duty foil top (I find the best size options and price for disposable metal pans at Dollar Tree).

What is the best way to freeze muffins?

Ideally, I recommend allowing the muffins to cool and come to room temperature. Then, transfer them on a cooling rack (or in the original muffin tin) and place them in the freezer for 30+ minutes to flash freeze individually. Once quick-frozen, transfer muffins to a sealed, freezer-safe container (see question above). This will help them to not stick together but prevents you from having to waste the time or product to wrap each muffin individually.

What is the best way to keep muffins tasting fresh?

Especially during hot summer months, I recommend you keep your fresh batch of muffins in the fridge (once they have cooled). Most will mold at room temperature if left out for more than 1-2 days, so I suggest storing them in the fridge and then pulling them out in advance to bring them to room temp on their own before eating or by quickly warming them up in the microwave (~10 seconds).

What is the best way to thaw frozen muffins?

When you go to thaw your muffins from the freezer, simply transfer the container of them to the fridge. Allow them to thaw on their own, or take one and put it on a paper towel to microwave (~15-30 seconds depending on how frozen they are). You should be able to transfer the whole container to the fridge to enjoy, or you can remove one muffin at a time from your freezer stash and thaw in the microwave. For muffins with more moisture, you may want to consider putting a paper towel inside of the container/Ziplock to absorb it as the muffins thaw.

How long do the muffins last in the freezer for?

From my experience and the notes I have read on many muffins recipes, most muffins are fine to be stored in the freezer for up to 3 months (assuming they have been well-sealed). When you put each batch in, just be sure to label with the name and date and then rotate using First In, First Out method when it comes to eating those that have been frozen. This said, in real life, we had so many muffins when my third was born we ate them after the three month mark and as far as I can tell, we all still turned out okay!

Cold-Fighting Clementine Smoothie

This post is sponsored by Darling Clementines®. All ideas and opinions are my own.

From the hustle of early morning wake-ups to feeding famished kids after school, it can take families some time to get into the groove with Back to School. Come October, many parents start to focus on the next big thing though: flu season.

However even amidst our efforts to get flu shots and fight infection at home, I know many families are also looking for ways to use food as immune-boosting medicine as well.

That’s why I love this smoothie featuring Darling Clementines®.

Cold-Fighting Smoothie 5.JPG

Clementines are a familiar Fall favorite. You can toss them in backpacks as an option that doesn’t bruise nor brown in a lunchbox and they’re easy enough for little ones to peel on their own. Did you know that Darling Clementines® are available year-round though, thanks to the variety of growers harvesting them every month of the year? That means that when other summer fruits move out of season and become grossly expensive by now, Darling Clementines® continue to be an easy, economical fresh fruit option for our families all year.

In this smoothie, Darling Clementines® offer a vibrant orange color that makes it perfect for Fall and all the festivities in October. They also offer the vitamin C and flavor to make for a cold-fighting smoothie your kids will love slurping down.

Cold-Fighting Smoothie 4.JPG

You can offer this smoothie as an easy grab-and-go option on the way out the door in the morning or have it ready as part of nutrient packed afternoon snack. Whenever you choose to enjoy it, this immune-boosting clementine smoothie is one your family will want to have in its immune defense arsenal this Fall!

Festive and Cold-Fighting Clementine Smoothie

Cold-Fighting Smoothie 3.JPG

Here’s what you need:


2 Darling Clementines

½ cup Frozen pineapple

1 Frozen banana

2 TBSP Ground flax seeds

4-6 ounces Unsweetened coconut water

½ cup Ice


Add all of the ingredients to a high-powered blender. Blend until smooth, adding additional coconut water and/or ice until desired consistency is achieved. Enjoy!


Squeeze the Day

In case this smoothie wasn’t sweet enough for you, be sure to enter Darling Clementines Squeeze the Day Promotion Sweepstakes. Fill out the simple entry form (it takes less than 30 seconds to do here) and be entered to win a $500 gift card for YOU, plus a donation to a partnering charity. This costs you nothing to enter, but could afford you $500 to spend how you choose (maybe on a lifetime supply of clementines?!).

Enter here, or be sure to check out Darling Clementines for more on this festive and cold-fighting fruit!

Healthy Carrot Muffins

These have long been a favorite of mine. Initially adapted from a recipe I found here, I have loved made these time and time again. They were a fave while burning calories breastfeeding (err...exclusively pumping), and now, I am introducing them to our newly one year old too.

The first time they were offered, she ate two (normal-sized)! So I think it is safe to say these will be a hit in our home for breakfast, snack time, and on the go.


Healthy Carrot Muffins

Gluten-free, dairy-free, peanut-free, refined-sugar free

Yield: 15-18 muffins or 30-36 mini muffins


Dry Ingredients:

1 1/4 cup almond flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon

Wet Ingredients:

3 eggs, whisked well
2 very-ripe bananas, mashed well
1/2 cup almond butter
1/3 cup honey
1 tsp pure vanilla

Fold In:

1 cup grated carrots
1/2 cup raisins

carrot muffins.JPG


1. Preheat oven to 350 degrees. Line muffin tin with paper or silicone muffin liners, or brush muffin tin with melted coconut oil. Set aside.

2. In a large mixing bowl, add all dry ingredients. Mix well.

3. In another large bowl, add all wet ingredients. Mix until well combined and semi-smooth.

4. Add wet ingredients to dry. Stir until combined, then fold in carrots and raisins.

5. Use 1/4 cup scoop to add muffin batter to prepared muffin tins. Fill about two-thirds full.

6. Bake for about 18-20 minutes, or until an inserted toothpick comes out clean.

7. Allow to cool on a cooling rack, then enjoy!


Notes on Ingredients:

For infants under one, use agave or real maple syrup.

For carrots, grate in a food processor (if available). If not, buy whole, large carrots. Wash well then grate on a cheese grater (no need to peel). Or, you may buy pre-grated (matchstick) carrots and fold in per the recipe for an especially easy option!

How to Batch-Cook this Recipe:

1. Prepare as instructed above, multiplying each ingredient by the intended number of batches (i.e. 1/2 cup almond butter per batch; for 2 batches, use 1 cup almond butter).

2. After fully cooked, cool completely on cooling rack. Transfer to freezer (on cooling rack or sheet pan) to flash freeze (for ~30 minutes).

3. Remove from freezer and transfer to freezer-safe container. Store extra batch(es) in the freezer until ready to eat. Then, thaw and serve.

Products I Used (affiliate links):


Want to get all set to make this recipe?

Scroll to the footer of this page to get your free grocery list printable! Or be sure to pin the recipe image above so you can come back to this recipe later.

Halloween Boo Breakfast


Did that scare you?

No? Well it's probably a good thing that neither of us is on edge then. Because one thing you don't need to worry about scaring me with is the amount of candy our kids will soon be seeing.

As a registered dietitian and mom of two, I am well aware that with the start of this holiday season and namely Halloween comes A LOT of candy. And although it might surprise you, I am actually okay (or at least at terms!) with it. That's because my main goal in raising healthy eaters is for them to establish a healthy relationship with all foods, including all of the sweets stuffed into their little plastic pumpkin pales.

In my ideal world, all families would hand out jack-o-lantern satsumas and mummy-wrapped boxes of raisins. But in the real world? That's just not happening, even in my home.

That's why I think the sticky subject of sweets this time of year needs to shift less on if/whether and how much candy our kids eat (remember, that's THEIR job!) and more towards what, when, and where we allow sugar to be offered (since that's OUR job!).


When my sweet friend Ashley over at The Littles and Me asked if I wanted to do a Halloween Boo Breakfast for our monthly collab, I couldn't resist. I can talk about sugar and managing "forbidden foods" all day, how much sugar is recommended, how we can help curb our kid's cravings for it, and the most common concerns I see with how parents handle sugar. But what I really want to highlight this year is how we can assume a healthy, balanced approach to the Division of Responsibility in feeding - even at Halloween.

Halloween Boo Breakfast

It starts with determining what, when, and where our kids will be exposed to the sweet stuff.

By planning for fewer added sugars in the foods you offer your family everyday, you are opening up more margin in your kids diets for a few sweet treats when offered elsewhere. You are acknowledging that they will likely be eating more sugar than their tiny tummies need elsewhere and planning meals and snacks at home accordingly. You are making wise food choices that both fuel and fill your kiddos, so when candy is around, you know they aren't scarfing it down because you didn't do your part to feed them properly. Above all, you are embracing the joys of Halloween and helping your child learn how to healthfully and happily to do the same.

This all starts with Halloween Boo Breakfasts like this one!

With seasonal flavors, wholesome foods, and zero added sugars, make your tiny monsters this Boo Breakfast and you will both start the festivities feeling good.

Boo-Nana Smoothie

1 small container pumpkin yogurt (I used Siggi's)
1 ripe banana
1 Tablespoon ground flax seeds
1 Tablespoon pumpkin puree
4 ounces unsweetened almond milk

Healthy Boo-Nana Smoothie for Kids


  1. Add ingredients to blender.
  2. Turn on and blend until well mixed.
  3. Serve in a spooky glass and enjoy!

I found these cute glass cups with lids and straws at Target in the dollar section (score!). I just added googly eyes and an "O" mouth on it myself, or you can use the ones Target has already pre-printed fun Halloween images on. Ashley also shares in her Boo Breakfast decoration ideas how you can make an easy, disposable cup option on the spot, so check out how here

Spooky Spider Web Pumpkin Pancakes

You can use any pancake recipe you prefer for this recipe. Just make sure it is thin enough to be squeezed out of the container to create the spider web. I chose this festive, pumpkin recipe below minimally adapted from @lunchesandlittles.

1 ¼ cup gluten free flour
2 teaspoon baking powder
1 teaspoon pumpkin pie spice
¼ teaspoon salt
1 cup milk or milk alternative
¼ cup unsweetened applesauce
2 Tablespoons coconut oil, melted
¼ cup + 2 Tablespoons pumpkin puree

Spooky Spider Web Pumpkin Pancakes


  1. In a large mixing bowl, add all of the dry ingredients. Stir until mixed, then set aside.
  2. In a small mixing bowl, add milk, applesauce, melted coconut oil, and pumpkin puree. Stir until well combined.
  3. Add bowl of wet ingredients to large mixing bowl with dry ingredients. Stir until ingredients are mixed.
  4. Using a small plastic squeeze bottle, transfer pancake batter from large mixing bowl to squeeze bottle. If coconut oil has hardened at all in the mixing process, run it under hot water for a few minutes until it liquefies again.
  5. Preheat a large griddle or pan to medium heat. Use additional coconut oil to coat, as needed.
  6. To make spider webs, start by squeezing pancake batter in the shape of a large plus sign ("+"). Going diagonal over those lines, squeeze pancake batter into a large "X". Use squeeze bottle to then connect the end of the lines with small little inverted lines of pancake batter. Add a center circle between the center axis and the otter "webbing."
  7. As pancake begins to brown and batter starts to bubble, gently flip pancake using a large spatula.
  8. When pancakes are cooked, remove from griddle/pan and put on plate. Decorate with a plastic spider and serve!
    This recipe is AMAZING as is. Even for my syrup-loving littles, we found the stand alone spider web pancakes were totally satisfying without any added sweetener (mixed in or on top)! Encourage your kiddos to enjoy the spider web and smoothie without syrup to save some of that added sugar for all the other sweets being offered at other events.

I found our squeeze bottle at the dollar store. You can also use an old ketchup bottle thoroughly washed out, or get ones like these off of Amazon (affiliate link; item shown below). If the tip is too narrow to let the batter pass through, just cut a slight bit off until you are able to squeeze easily. Below are affiliate links to my pancake-making arsenal. As always (see my legal page here), using these links doesn't cost you anything extra. The small commission earned just helps Veggies & Virtue to provide more fun ideas like this one!

Halloween Boo Breakfast Menu Idea

Make it a More Festive Affair!

Be sure to find the BOO-tiful breakfast set-up that Ashley over at the Littles and Me shared. You can see from the image below, these decorations and easy to use printables are perfect to go with the Boo-Nana Smoothie and Spooky Spider Web Pumpkin Pancakes from above. So hop on over to the Littles and Me to get these Halloween Boo Breakfast decoration ideas and free printables!


Wishing you and your little pumpkins a very happy and healthy Halloween!

Omelet in a Bag

Who else is a big fan of breakfast for dinner?

My guess is if you are a mom, you are! It is so easy, economical, and even for those of us who have picky eaters, we can usually win everyone in the family over with breakfast foods -- especially when you add in the novelty of having them for dinner!

That's why when my husband told me about this idea he saw on YouTube, I knew we needed to recreate this concept. Thanks to Vicki Bensinger's YouTube channel for this idea, info, and inspiration!

Omelet in a Bag

Omelet Bar Set-Up

1-3 raw eggs (still in the shell) per person
Toppings of choice: raw or roasted zucchini, mushrooms, broccoli, asparagus, or bell peppers, spinach, diced tomatoes, chopped onions, shredded cheese, and any breakfast meat of choice (like bacon, sausage, chorizo, ham)

Omelet bar

1. Start a large pot of boiling water.
2. In a quart-sized* Ziplock freezer bag, crack 1-3 eggs per person. Seal bag and mash egg until well-scrambled.
3. Unseal Ziplock with scrambled egg. Add desired toppings. Reseal and mash again, until all toppings are well mixed in.
4. Make sure all air is removed from plastic bag. Gently place bag in the pot of boiling water. Turn down heat to maintain a rolling boil, and cook omelet for 15-20 minutes.
5. When done, remove omelet in a bag with tongs. Gently open bag. Probe the omelet with a knife to make sure it is cooked through. If not, reseal bag and return to boiling water for 3-5 minutes more.
6. When done, open Ziplock and pour the omelet from it onto plate. If preferred, you also may pour it onto a medium-hot pan or griddle to lightly crisp the outside.
7. Once cooked to desired doneness, garnish with avocadoes, salsa, and tortillas, or a side of potatoes and fresh fruit. enjoy!

*Note, you can use a gallon-sized freezer Ziplock instead if you would like a longer, thinner omelet. Just decrease the cooking time to 13-15 minutes. For more on the types of accepted bags, see the section titled, "A Note on the Safety of Heating Plastics" below.

Kids in the Kitchen

I love the idea of Build Your Own anything with kids, especially picky eaters. This is a great way for them to be exposed to a variety of options and ways for preparing the same item, while also seeing you as the parent role model a more adventurous spirit with what you include in your omelet. It also gives kids a sense of comfort and control around these foods though by allowing them to decide and manage if and how much of each ingredient they include in their omelet bag.

The more your kids become comfortable with this, ask them what new toppings they would like to put out and try! Encourage them to try even one mushroom, spinach leaf, or other learning it foods, and excite them about "trying to find it in the omelet" once it is cooked. Even if they don't eat it, this is a great way for them to realize they can politely pick out learning it foods. It also helps them realize that these foods don't destroy everything they touch!

Other Tips

This recipe is a GREAT way to use up random leftovers. Rather than tossing out the spinach that is on its last leg or the few leftover veggies that didn't get eaten, chop up and put out as optional toppings.

If including breakfast meats, be sure to look for those without added nitrites and nitrates. Instead, make natural bacon, ham, sausage, and chorizo a "sometimes food" that is eaten in moderation. For more information on processed meats, see this article on My Recommendations for Processed Meats.

A Note on the Safety of Heating Plastics

I admit, I was a bit amazed by how this worked. Having never done the more technical sous vide method of pressure cooking in a bag at a controlled temperature, this seemed like a fun way to make an omelet. However, the physics of how the Ziplock didn't melt when boiled did make me question a bit how healthy it was to be cooking our omelets in a plastic bag in hot water.

Generally, I am not a fan of heating plastics, so I recognize this is an exception to this rule. I do tend to agree with recommendations (such as those from Harvard here), stating not to heat nor store hot foods in plastics. Ideally, I recommend glass or ceramic as the ideal choice.  That is why almost all of my meal prep photos are shown using Pyrex Snapware. However, as an occasional novelty, I am curious:

Is using this boil in a bag omelet concept safe - especially when using with young kids?

Even though the Ziplock website states that their bags are BPA- and dioxin-free (see the ingredient list here), they may melt if in water that exceeds their melting point. Polyethylene plastic, which is typically used to make Ziplock brand bags, will start to soften at about 195 degrees Fahrenheit. If you put these bags in boiling water (around 212 degrees F), they will melt. So although the above instructions state to keep the water at a rolling boil, this may be pushing the temperature that is safe for Ziplocks to be exposed to. On the package, Ziplocks state they may be microwaved with a 1-inch vent.

According to Harvard's research on this topic, only containers that pass the test of leaching "the maximum allowable amount is 100–1,000 times less per pound of body weight than the amount shown to harm laboratory animals over a lifetime of use can display a microwave-safe icon, the words "microwave safe," or words to the effect that they're approved for use in microwave ovens." Since Ziplock freezer bags do state they can be used in the microwave, I would take this to mean that they may be used in high temperatures (ideally not to surpass 195 degrees F). Of note, many other types of bags (such as thinner, non-freezer-safe varieties and knock-off brands of Ziplock bags) may be made with lesser-quality ingredients that cause more concern for leaching when subjected to high temperatures. 

As always, use your best judgement. While I think our family will still use this approach on occasion, I am going to keep researching this issue prior to making this recipe a mainstay in our "breakfast for dinner" arsenal. I don't suggest cooking in plastic bags as the ideal way to cook all or even any foods, but considering how few plastics we use in our home and especially in cooking, I consider this a low-exposure and infrequent-issue in our household.

Products Used

I love our new Bobo & Boo snack bowls for a variety of uses, but this omelet bar set-up may be a new favorite! They are the perfect size for little hands at snack time, and they work perfectly when setting out a variety of toppings for Build Your Own Omelet Bar!

Please note the following links are affiliate links. These do not cost you any more to use, but in purchasing through these links, you help to support the efforts of Veggies & Virtue! For more info, please visit my disclosure policy.


Mermaid Toast

I have a good dietitian friend over at Milk & Honey Nutrition who does a weekly, "Toast Tuesday" on her Instagram. So just for fun, I decided to join in on this idea and do our own colorful toast idea with this "mermaid" or "unicorn" toast idea.

Full disclosure, my daughters wouldn't eat this as I think it was a bit too unfamiliar for them (being highly apprehensive little eaters). But I would expect most kids, especially little girls who love mermaids and unicorns,  would love this change up to your typical morning toast!


  • Your favorite bread (we prefer Dave's Killer Bread or Alpine Valley)
  • Whipped cream cheese
  • Frozen blueberries, thawed in juice
  • Fresh mango, soft, mashed
  • Frozen strawberries, thawed in juice


1. Take bread of choice and lightly toast. While it toasts, put blueberries, mango, and strawberries in separate bowls. Gently mash fruit until it creates a colorful paste. Remove larger pieces of fruit, if you prefer a smoother spread (without fruit bits).

2. Gently add cream cheese to each of the bowls. Stir until colors combine well. Spread on toast and gently smear colors around until the desired pattern is achieved.

3. Use dye-free sprinkles for a fun extra touch to finish off your toast. I have linked the ones we use below.

Products Used (affiliate link):


The Fluffiest Gluten-Free Pancakes

I admit, I am notorious for making healthy, whole grain gluten-free pancakes that taste NOTHING like the ones you would get at a good ol' diner.

Although none of my cooking really reflects the tastes and offerings of diner food, these pancakes are a welcome addition to our arsenal of breakfast foods. The first time I boldly made them while family in town, I actually won over the whole family with how light, fluffy, and flavorful they are.

These are not my go to recipe for the most nutrient-dense flapjack out there (i.e. when I add as many healthy ingredients as I can into a single batch of pancakes), but these are a great gluten-free and dairy-free option no matter what your dietary needs are.

Plus, 'tis the season to top with fresh berries, a little bit of real butter (we are big Kerrygold fans), and a dollop of homemade whipped cream. It sounds kind of fancy, but I swear to you - whip up a double batch on the weekend and you will have plenty on hand to make every weekday morning "easy like Sunday morning."


The Fluffiest Gluten-Free Pancakes

This recipe modified from this one by Veggie Balance.


  • 1 1/4 cup unsweetened almond milk
  • 1/2 teaspoon freshly squeezed lemon juice
  • 1 3/4 cup gluten-free baking flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 Tablespoons sugar
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla


  1. In a glass measuring cup, measure almond milk. Add freshly squeezed lemon juice and let rest for 5-10 minutes.
  2. Preheat griddle to 350 degrees Fahrenheit or medium heat.
  3. In a large mixing bowl, add all of the dry ingredients. Stir until mixed.
  4. To the dry ingredients, add the eggs, vanilla, and almond-milk and lemon juice mixture. Mix until combined.
  5. Pour pancake batter for desired size of pancake. Watch closely for pancakes to begin to bubble, then flip. Brown both sides, then serve immediately.
  6. For any leftover pancakes, allow them to cool completely. In an air-tight container, arrange leftover pancakes in a single layer with parchment paper between any layers. Store in the fridge for 5-7 days or in the freezer for up to one month.

A fun little FYI for all you pancake flippers out there

My hubs got me this griddle, pancake pourer, and pancake flipper for my birthday.

$14.99 $23.99

I am serious about making pancakes but our electric cook top is less than awesome at cooking pancakes evenly and it takes FOREVER to make one batch, let alone a double. This griddle has already solved that problem and more! The pancake pourer is non-essential but SUCH a nice way to skip the dribbles and rock a less-lopsided pancake (you know, should you be taking a picture of these and tagging me!). Just be sure to use a silicone spatula on it though so you don't scratch the non-stick surface.


Gluten-Free Spinach Muffins

I feel like the name of this recipe alone is enough to make some of my non-foodie friends make fun of me. Because unless you want a gluten-free recipe that happens to be packed with tons of fruit and veggies, why would most people think to try this?!

I know, I am the exception too. This recipe caught my eye on Baby Bloom Nutrition though as I looked for fun and festive options as we approached St. Patrick's Day. I wondered how it would go over with our girls who have seemed a bit more skeptical to what all I put in foods since my Read Across America green eggs and ham attempt. Miraculously though, these were a hit! Our daughter didn't want to try them initially, but by afternoon snack time she self-requested one without even being offered, probed, nor pushed. I was so proud! Especially when she came back for seconds.


Here I have included the adaptations I did using the original recipe at Baby Bloom Nutrition.


  • 2 small bananas, peeled
  • 3 cups spinach, packed
  • 12 dates, pitted
  • 1/4 cup avocado oil
  • 3/4 cup almond milk, unsweetened
  • 2 teaspoons pure vanilla
  • 1 cup gluten-free flour
  • 1 cup oat flour*
  • 1/4 cup coconut sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt


  1. Preheat oven to 350 degrees. Line 18 muffin tins with silicone or parchment liners.
  2. In a blender, add bananas, spinach, dates, oil, and almond milk. Blend until well combined.
  3. In a separate mixing bowl, add all of the remaining dry ingredients. Pour wet ingredients from blender into bowl with dry ingredients. Mix gently until combined, being careful to not over-stir.
  4. Fill each muffin tin two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean. Remove from muffin pan and let rest on large cooling rack. Enjoy immediately, or store in an air-tight container in the refrigerator and enjoy within 5-7 days. 


  • For a quick 1-minute tutorial on how to make your own, inexpensive oat flour, check out this video I shared on Instagram. It is the easiest and most cost-effective way to go for such a healthy, whole grain option!
  • See the picture below to justify why I use silicone (or parchment paper) muffin liners. Regular ones leave so much unnecessary food on the wrapper, which all goes to waste. Try one of these other options tagged under the products section below.

Products Used (includes affiliate links; see disclosure below):

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