Tag: toddler meals

Green Blender Muffins

Published on by Amanda LeggetteLeave a comment

The morning rush can be hectic at times. Trying to feed two boys a quick and healthy breakfast to start the day can also be challenging. When they wake up, they immediately want to eat.

I quickly realized I had to simplify our morning routine by having read-to-eat bites that they can easily access themselves. Yes, we are there now. They can get food, their milk/water theirselves and it is glorious. If you’re not here yet with your littles, just wait, the time is coming and for once, you might get to sip a hot cup of coffee.

Because I’m a boy mom, these muffins have been called “dinosaur muffins”, “monster muffins” and “hulk muffins”. Anything related to these three subjects, they are all in.

I feel good knowing they are loaded with an ample amount of spinach.

Ingredients

Substitution Options:

  • Almond milk: you may use any non-dairy milk to keep the recipe dairy free. Or you may use regular milk!
  • Coconut Oil: You may substitute vegan butter (like Earth Balance), regular butter, or ghee!
  • Eggs: For vegan version substitute the 2 eggs with 2 TBS ground chia seeds and 5 TBS water.

Directions:

Preheat oven to 350 degrees.

Add oil, spinach, milk to a vitamix or nutribullet and blend until smooth. Add in bananas and vanilla and blend again until smooth.

Meanwhile, add dry ingredients to a stand mixer – flour/oats (whichever you choose), baking soda, baking powder, salt, sugar, cinnamon & ground flaxseed if you’re adding it.

Add blender mix and two eggs to the dry ingredients, mix until smooth.

Either spray a muffin tin or line with parchment cupcake liners.

Fill 3/4 full.

Bake 16 minutes or until the center is done.

Allow to cool.

(Makes 16-18 muffins depending how big you make each.)

**For a fun Halloween idea, you can decorate these muffins as actual monsters or as Frankenstein.

**They also make for a great side item for a Dinosaur themed birthday party. Top each with a mini toy dinosaur the kids get to keep.

I hope you and your family enjoy these as much as we do.

Blueberry Power Muffins

Published on by Amanda Leggette1 Comment

After our first born was comfortable with finger foods, I searched for easy breakfast options that would pack in the nutrition and make our morning routine simpler.  The ingredients are basic and almost always on hand in our house.

When I discovered the the author of this recipe deleted their website leaving me without the recipe, I was forced to come up with my version of the original.

These muffins are also freezer friendly. We often freeze 1/2 of the freshly baked muffins and pull them out individually as needed at a later time when a quick breakfast is needed.

Power Muffins

non-stick cooking spray

2 cups whole wheat flour (you can substitute almond flour, 1:1 ratio may work but if the batter is too wet, you may need to add more)

1 cup plain oats, quick or regular (we always have rolled oats on hand)

1/2 cup sugar (or substitute honey or coconut sugar)

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1.5 cups of nonfat vanilla yogurt

2 large eggs, lightly beaten

4 tablespoons unsalted butter, melted and slightly cooled

1 teaspoon vanilla extract

1.5-2 cups of fresh blueberries (I’ve also used frozen and they worked fine.  Do not thaw ahead of time if using frozen.)

Optional add-ins: shredded zucchini (1 small), chia seeds, & shredded carrot. Your little ones will never know!

Heat oven to 350.

Line a muffin tin with liners or parchment paper squares. 

In a bowl, combine dry ingredients – flour, oats, sugar, baking powder, baking soda, and salt. In a second bowl, combine the yogurt, eggs, butter, and vanilla.

Fold the yogurt mixture into the dry mixture and stir to combine well.

Gently fold in the blueberries. *the mixture should be very thick and sticky in consistency.

(If you’re opting to add in shredded veggies and/or chia seeds, fold them in at this step.)

Spoon the mixture into the muffin tins and bake until the top is golden and it springs back when gently touched, about 20-25 minutes.

Makes 12-15 muffins depending on how you portion batter.

Note: these can be frozen to use as needed.

gluten-free-blueberry-almond-muffins-600x900

*If you are looking for another gluten free option, try this delicious version from Sally’s Baking Edition.

Happy baking friends! – Amanda