I know it's been about a year and a half since I posted a recipe but I've had a busy life since my last post - I had a baby! She's almost a year old now and I was making some muffins for her this morning and thought I would share the recipe with you. I wanted to make her some muffins that were healthy but delicious and not too much work on my part. The basis was my mom's banana muffin recipe with a whole bunch of tweaks, additions and deletions. They are delicious. I am going to make another batch for me for breakfasts. They are sweet because of the fruit but only have 1/2 cup added sugar. I used coconut oil instead of vegetable oil to make them a bit healthier and added oats for fibre and iron. I used regular all purpose flour but you could substitute in half a cup of whole wheat flour if you wanted. I hope you like them!
Toddler Muffins
Prep: 15 minutes | Bake: 15-18 minutes | Yield: 1 dozen
Ingredients
1 very ripe banana, mashed
Unsweetened applesauce (approx. 2/3 cup)
6 TBSP coconut oil, melted and cooled
1/2 cup lightly packed golden sugar
1 egg, well beaten
1/4 cup grated carot
1 tsp vanilla
1/2 tsp salt
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 cup quick oats
sprinkle cinnamon
Method
1. Put banana in a one cup measuring cup. Add enough applesauce to make 1 cup. Stir
2. Mix together coconut oil and brown sugar in a medium bowl. Add egg and vanilla and stir well. Add in banana/applesauce mixture and carrots and stir well. Set aside
3. In a separate bowl, mix together salt, flour, baking soda, baking powder, oats and cinnamon
4.Mix dry ingredients into wet and stir gently until just moistened. Do not overmix!
5. Spoon into lined muffin tins and bake at 375 degrees Fahrenheit for 15-20 minutes. SHould be golden brown on top when done.
These muffins freeze well, or stay fresh stored in a freezer zip-top bag for 4 days max.
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