Kid Chef Pineapple Carrot Muffin


Kids can grow a pineapple by cutting off the crown of an organic pineapple, sprouting it in a dish of water, and planting it in a large container of rich organic soil. Pineapples are juicy, sweet, rich in nutrients, and an excellent to aid in digestion. Kids can make pineapple carrot muffins by preheating the oven to 375 degrees. Kid chefs can cut the pineapple into chunks to slowly caramelize in a large pan with 2 tbsp organic extra virgin coconut oil and 1/8 tsp of cinnamon, turning often. In a large bowl mix 1¾ cup organic whole wheat pastry flour, 2 tsp baking powder, 1 tsp baking soda, ½ tsp sea salt ½ tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp ginger. In a small bowl whisk ¾ cup canned organic coconut milk, ½ cup organic cane sugar, ¼ cup organic plain soy yogurt, 4 tbsp extra virgin organic coconut oil, and 1 tsp vanilla. Mix the wet ingredients into the dry ingredients in the bowl. Kids can grate 1` 1/3 cup organic carrots, and fold into the batter. Divide the batter into 12 muffin cups lined with paper liners. Kids can use tongs to place 3 or 4 pieces of pineapple on top of each muffin.  Bake 20 minutes. Cool on wire rack 5 minutes before removing from muffin pan.

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