Mmmm isn't it the best feeling ever to come home and your house smells of 'Sweet Baked Goods' - ah the memories of going to Grandma's house!
I've listed out a few of my favorite toddler friendly muffin recipes, which are wonderful snacks or lunch solutions, simply add a piece of fruit, cheese or veggies chopped up.  These delightful recipes are so simple and yummy, you'll find yourself making them for both baby and you!

 

Strawberry Muffins 

3 tablespoons canola or other neutral oil
1 egg
1 cup milk
1/3 cup honey or maple syrup
1 teaspoon vanilla extract
1 1/2 cups whole wheat or gluten-free cup-for-cup flour bend
1/2 cup rolled oats
3 teaspoons baking powder
1 cup diced strawberries 

Preheat oven 400F, grease a standard muffin tin with nonstick sprayDice the berriesStir all ingredients together in a large bowl. Don’t over mix—mix just enough to mix everything together. This will ensure that the muffins are light and moist.Divide among 12 greased muffin cups, use about 1/4 cup in each.Bake for 20-22 minutesRemove from the muffin tin and cool on a wire rack - (This ensures that they will cool evenly instead of continuing to cook in the warm pan.) 

It’s true you can make these muffins without eggs or dairyInstead of the egg, use 2 tablespoons ground flaxseed oil and 1/4 cup water.  Use an unsweetened plain nondairy milk for cow’s milk.*I am still trying to figure out if you can make them gluten free, will keep you posted!

Chocolate Peanut Butter Banana Muffins
INGREDIENTS
2 very ripe bananas (about 1 1/2 cups sliced)
2 eggs
1/4 cup maple syrup or honey
1/2 cup unsweetened peanut butter
1 teaspoon vanilla extract
1/2 cup almond meal
1/2 cup rolled oats, ground finely (or purchased oat flour)
1/2 cup cocoa powder
1 1/4 teaspoons baking powder
 
DIRECTIONS
Preheat oven 350F, grease a standard muffin tin with nonstick spray 
Start with very ripe (with brown spots!) bananas – Why brown spots?? The brown spots mean that the bananas are nice and sweet.
Grind up your oats to make a flour - I like to do a big batch and keep it on hand for baking and making overnight oats.
Add all ingredients to the food processor and grind until smooth
Divide the batter evenly among 10 greased muffin cups - use about 1/4 cup batter per muffin.
Bake! Then try to let cool before eating them all.
 
If you have a dairy allergy or sensitivity in your house, these muffins are made without dairy. Which is nice because there’s no adjusting needed to make a delicious batch of chocolate muffins! (I still have to work out a good egg-free chocolate muffin variation - keep you posted after the weekend!)

 

 

Applesauce Muffins
INGREDIENTS
3/4 cup unsweetened applesauce
2/3 cup honey
2 large eggs
1/3 cup coconut oil melted & cooled 
1 1/2 teaspoons pure vanilla extract
1 1/2 cups whole wheat flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon kosher salt – we’re Jewish duh!
1/2 cup old-fashioned rolled oats 
up to 1/2 cup optional mix-ins: chopped walnuts raisins, dried cranberries, blueberries, etc

DIRECTIONS
Preheat the oven 350F, grease a standard muffin tin with nonstick spray
In a large bowl, mix together the applesauce, honey, eggs, coconut oil, and vanilla.
In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt
Add the flour mixture to the bowl with the wet ingredients and stir - just until combined - The batter will be a little lumpy.
Gently stir in the rolled oats
Divide the batter evenly among 10 greased muffin cups - use about 3/4 cup batter per muffin - fill each almost to the top.
Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean.
Remove from the oven and place the muffin tin on a wire rack to cool for 10 minutes, gently remove the muffins from the pan – you can run a butter knife around the edges if the muffins are sticking, let them cool completely on the wire rack.
Enjoy - This recipe is a NO BUTTER NATURAL SWEETNER goodie!

Avocado Banana Muffins
INGREDIENTS
1 medium avocado
2 medium banana
2 large egg
2 tablespoon honey
1 teaspoon vanilla extract
2 cup flour all-purpose
2 teaspoon baking powder
**1/4 cup chocolate chips DARK -optional
 
DIRECTIONS
Preheat oven 350F, grease a standard muffin tin with nonstick spray
Peel the avocado and bananas and add to a food processor or blender
Blend until smooth - add eggs, honey and vanilla, mix again.
Spoon flour and baking powder into a mixing bowl and whisk together
Add banana mixture and stir gently until combined
**Add chocolate chips, scoop into cupcake liners
Bake for 20 minutes or until a toothpick inserted comes out clean
Remove from the oven and place the muffin tin on a wire rack to cool for 10 minutes, gently remove the muffins from the pan

 

I hope you and your family enjoy these yummy recipes, our family sure do! It's great to feel good about what you feed your family and know exactly what ingredients are inside - be food conscious, be good to your body.