You know the moment. You’re up before the house is awake and get an idea to surprise the family with sweet muffins that fill the house with their delicious aroma. You start searching the internet with your infamous allergy-search terms and the ingredients you have in your cupboard: “gluten-free,” “egg-free,” “applesauce,” “oats,” etc.
Then you start feeling guilty about all the sugar, sugar, sugar in all of the muffins you find (that are really more like cupcakes), and you opt for a healthy, sugar-free option (that you love…and your children hate). You stumble upon a few with five star reviews, so you go for it. You invest your quiet time in the morning and the expense of your allergy-free ingredients, all for the thrill you’ll see in your kiddos faces when they wake up.
Then it happens. The final batch of your carrot-oat-applesauce muffin comes out of the oven, your son takes his first bite and says, “This doesn’t taste like anything,” puts it down, and walks away. What do you do? Do you throw the entire batch out? Do you cry in a corner? Hell no! You cut the little suckers in half, slop some butter on the inside, and top them off with a mixture of 1/4 cup coconut sugar and 1 T cinnamon. Sprinkle it on top. Serve it up. Brush it off.
Yeah, you just served up a dish of straight sugar to your kids, but it’s way less than if you added the full 1/4 cup of sugar to the batter because cinnamon-sugar goes a long way when it’s on top of butter. Have grace with yourself, and keep this tip in your back pocket the next time you need it.