Wow, I suddenly have a toddler. Tantrums, and picky eating, and independence- oh my!
My sweet little baby went from goo-goo-gaa-gaa to “I want to go outside right now and nothing can stop me, not even this huge thunderstorm that’s currently over our heads!” (Which comes out as “WAAAAAAAAAAAAA!” because he is only one and he can’t actually talk like that yet. But trust me, I got the translation loud and clear.)
So, since I’ve got no advice when it comes to tantrums and hitting and all of that fun stuff, I’ll tackle the one thing I’m good at dealing with.
I’ve got a husband that thinks vegetables are poison. Anything that isn’t a slab of beef is a snack. Breakfast must include more bacon than an army of grown men should need. It really amuses me that this carnivore married me, the health-conscious vegetarian.
Well, apparently my kiddo that used to eat his meal, then mine, then my husband’s, has decided that he doesn’t want to eat anything.
Until, that is, I made these tasty toddler muffins. You’ve all seen the toddler muffin recipes all over the internet. You know, the ones where the second ingredient is brown sugar, then the third is regular sugar. Yeah, no thanks. I’m not pumping THAT into my kid.
Disclaimer: I’m not one of those “NO sugar ever” moms, but I don’t see any point in putting sugar in something that’s supposed to be healthy for my kid. So I limit it as much as possible. If you give your kid sugar, cool. The good news is that these muffins are pretty sweet on their own- so you don’t need any!
Naturally Sweet Toddler Muffins (With Veggies!)
(Adapted from Seeking Shade)
Ingredients: (Makes 12 muffins)
1 cup of whole wheat flour
1/2 cup of oatmeal, uncooked
1/4 cup of coconut oil (other oil or even butter would work, too)
1/2 cup of no sugar added applesauce
2 jars of baby bananas, or 2 ripe bananas
1 tsp of baking soda
1 tsp of cinnamon
1/4 tsp of ground nutmeg
1/4 tsp of ground ginger
1/4 tsp cardamom
1/4 tsp of salt (optional, but it helps the baking soda work)
Mix and Match additions (pick a few, or all!)
2 carrots, shredded
1 zucchini, shredded
1 cup pureed spinach or kale
1 apple, diced small or shredded
1 cup blueberries, frozen or fresh
1 cup strawberries, diced or sliced, fresh or frozen
or any other fruits and veggies you see fit!
(I used carrots, apple, and blueberries this time around.)
1. Pre-heat oven to 375 degrees F.
2. Mix together dry ingredients in a large mixing bowl.
3. Mix your oil, applesauce, and eggs together, then add your mix and match fruits and veggies to the wet ingredient.
4. Mix your wet ingredients into your dry ingredients, careful not to over mix. This can cause them to collapse or be tough.
5. Spoon muffin batter into greased muffin tins, fill 2/3 full.
6. Bake for 18-20 minutes, until a toothpick or knife comes out clean. Let muffins cool before removing them from the muffin tin.
These can be easily frozen, then popped into the microwave to defrost when you want one. Or, if you’ve got a teether on your hands, hand them a frozen one to gnaw. Muffin-cicle!