If you love the creamy sweetness of banana pudding and the tangy goodness of sourdough, this recipe is the perfect fusion for you! Making homemade muffins with kids is a fun learning activity and a great way to prepare a nutritious breakfast. You can even freeze extras and pack them as a go-to snack. Get out all your ingredients and measure each with your kids. Involve your kids as much as you can and encourage them to help clean up as you go. Using sourdough discard in this recipe  enhances the flavor and texture of these muffins. Let’s dive into how you can transform simple ingredients into a delightful treat.

Ingredients:
1 1/2 cups Kirkland Organic Unbleached Flour
1 package vanilla pudding mix
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup sourdough discard (fed or unfed)
1 egg, beaten
2 ripe bananas, mashed
1/2 cup brown sugar
1/3 cup coconut oil, melted
1/4 cup milk (or your choice of non-dairy milk)

Optional Add-Ins:
2 tablespoons chia seeds (for extra nutrition)
1/4 cup dark chocolate chips (for a touch of indulgence)

Instructions:

1. Preheat Your Oven: Set your oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
2. Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, vanilla pudding mix, baking soda, cinnamon, and salt.
3. Combine Wet Ingredients: In a separate bowl, mix the sourdough discard, beaten egg, mashed bananas, brown sugar, melted coconut oil, and milk until smooth.
4. Bring It All Together: Gradually fold the wet ingredients into the dry ingredients. Stir until just combined – avoid overmixing to ensure fluffy muffins. If you’re using chia seeds or chocolate chips, gently fold them in at this stage.
5. Fill the Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake: Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool and Enjoy: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
8. Notes:
9. Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
10. Make It Your Own: Experiment with add-ins like nuts, dried fruit, or shredded coconut to customize these muffins to your taste.

These Banana Pudding Sourdough Muffins are perfect for breakfast, a midday snack, or dessert. The sourdough discard adds a subtle tang that beautifully complements the sweetness of the bananas and vanilla pudding. Happy baking!

Here’s a fun and creative indoor craft to brighten those chilly January days! These Snowy Mason Jar Lanterns are the perfect winter project for kids! With just a few simple materials, they’ll create glowing, snowy decorations that add a cozy touch to any room. This hands-on activity sparks creativity, fine motor skills, and a sense of accomplishment. Plus, the warm glow of their handmade lanterns will be a delightful reminder of winter magic!

Materials Needed:
Small mason jars (one per child)
White craft glue (or Mod Podge)
Epsom salt or coarse glitter (to mimic snow)
Small battery-operated tea lights
Paintbrushes
Optional: Ribbon, twine, or small winter-themed decorations (snowflake charms, buttons, etc.)

Instructions:

1. Prep the Jars: Clean and dry the mason jars to ensure the glue adheres properly.
2. Apply Glue: Give each child a paintbrush and have them coat the outside of their jar with white glue or Mod Podge. Avoid the rim for a clean finish.
3. Add the "Snow": Roll the glued jar in a tray of Epsom salt or sprinkle it generously over the surface. The kids can gently press the salt or glitter to ensure it sticks.
4. Decorate (Optional): Kids can tie a ribbon or twine around the rim of the jar and attach small winter decorations for extra charm.
5. Insert the Light: Once the jars are dry, place a battery-operated tea light inside.
6. Enjoy the Glow: Dim the lights and let the kids enjoy their cozy, snowy lanterns!