Tag Archives: muffin

Naturally Sweet Toddler Muffins (With Veggies!)

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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.

Picky eating.

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
2 eggs
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!

Vegan Banana Bread Muffins

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I’ve decided I should stop buying bananas. No, really. Hear me out.

Oh, Vermont. The land of the crazy weather. A week ago we had 2 inches of snow across our yard. No joke, May 26th we woke up to snow blanketing the lawn and weighing the freshly-popped leaves down. The green was having a serious “WTF, Mother Nature?!” moment.

Fast forward to this past weekend. June 2nd. It was a sunny, but far too hot day. As the husband and I toted the kid to the grocery store we were complaining about the 90* weather.

I’m getting to the banana part, really. Just hold on.

As the husband and I hauled the kid and our cart full of groceries from the store- sudden downpour. And by downpour, I mean the sky suddenly opened up and let an entire lake fall onto us. A severe storm ripped through and the 60 MPH straight line winds tore our part of Vermont to pieces. Trees and power lines down everywhere. Our middle-of-nowhere back road was blocked from both directions by massive, old maple trees and downed wires. We ended up having to stay with the in-laws for two days.

I’m finally home! Don’t get me wrong, I love my in-laws. I just love to be home. Brian does not like to be away from home either, so we had a seriously fussy boy on our hands for a few days. The grins I got when we got home!! He knew he was back to his place.

Now, to the part about the bananas. Last week I bought some bananas when I was shopping. I think we ate one of them before we forgot they existed. This happens regularly. We love bananas. They just always go from too-green to too-mushy too-fast.

We dragged ourselves into the house today to find a few too-mushy bananas sitting on the counter. Lucky for the husband, I know what to do with too-mushy bananas.

Banana Bread Muffins.

Or, because I want to eat it too, Vegan Banana Bread Muffins.

Brian began a nap in his swing shortly after getting home. I ran around and did some clean-up and laundry, then let myself get lost in the kitchen for a while. This vegan yumminess was invented during his dozy, constantly making me think he’s waking up nap. Can I get a boo-yah?

 

“I Ain’t Got No Time to Waste” Vegan Banana Bread Muffins

Makes 12 large muffins or 12 smaller muffins and one mini loaf

Preheat the oven to 400*muffin

2 Cups flour
½ Cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
2 Bananas, mashed+ 1 teaspoon baking soda
½ cup unsweetened apple sauce+ ¼ cup water or fruit juice

Grease your muffin cups and loaf pan.
Combine your dry ingredients in a large bowl.
Combine your wet ingredients in a medium bowl.
Put the wet ingredients into the dry ingredients and mix until just blended. Don’t over mix!

Channeling Bob Ross, now it’s time to make some big decisions. You can get fancy here and add some diced apples, walnuts, raisins, cranberries, chocolate chips- whatever you like! This is your masterpiece.

Once you’ve made your bread your own, fill your muffin cups 2/3 of the way.  If you’ve got the extra, fill your mini loaf pan.

Pop into your preheated oven for 25-30 minutes, or until a toothpick comes out clean.

Let it cool a bit before taking it out of the pan. You can serve it warm (my favorite!), or let it cool. Top it with some vegan butter substitute, or eat it plain. Or do whatever the heck you want with it. It’s tasty no matter how you shake it.

The muffins will keep for a few days, but I doubt it will last that long.

Happy Eating.