Mmm-Mmm-Muffins

When feeding babies, toddlers, kids and adults, it's important to be aware of how much sugar is in the food being consumed.  So many snacks designed for children have sugar and sweeteners added to them. Manufacturers have become clever when listing ingredients on food labels, so it's up to us, as the consumer to be knowledgeable enough to see what kind of sugar is being added to our foods. According to Prevention.com, there are 57 Names of Sugar.  But, are all sugars bad? No way! By reading the labels of the foods you eat and serve you then become a responsible consumer. Another way to avoid added sugars, is to make your own snacks.

These muffins are naturally sweet and are packed with essential nutrients. Even better, is that you have control over the flavour.

These muffins were designed with babies and toddlers in mind, but they are so good that you could double the recipe and make adult sized muffins too.

Mmm-mmm-Muffins

Makes 24 one-bite muffins

¾ cups flour

½ cup quick oats

1 tsp cinnamon

½ tsp baking powder

¼ tsp baking soda

⅛ tsp salt

⅔ cup mashed overripe banana (about 1½ bananas)

¼ cup unsweetened applesauce

¼ cup milk

1 tbsp lemon juice

1 tsp vanilla

Plus up to 2 of the following

¼ cup grated carrot

¼ cup grated apple (squeeze out juice)

¼ cup grated zucchini (squeeze out water)

¼ cup raisins (chopped)

¼ cup dried cranberries, cherries, apricots, or other fruit (chopped)

½ cup blueberries (halved or quartered)

½ cup chopped walnuts

 

Preheat oven to 350°F.

Grease muffin pan with butter or non-stick spray.

Combine all dry ingredients.

Mash banana and stir in applesauce, milk, lemon juice and vanilla.

Fold in 2 extra ingredients. I did ¼ cup of carrot, ⅛ cup apple, and ⅛ cup raisins. In the past I’ve done apples and dried cherries, and apples and raisins.

Bake for 15 – 20 minutes. It really depends on how watery your bananas, applesauce and add-in fruit is. If you’re using a lot of moist fruits, it will take longer, if you are using more dried items it will take less time. It’s okay if they are a little gooey inside; there is no egg, so there is no risk of salmonella. Careful not to over-bake them though, you don’t want them turning out tough and chewy.

Let cool for 5 minutes in the pan, then remove and place on wire rack to cool completely.

Mmm-Mmm-Muffins with poached nutmeg pears

I toss them in the freezer and take them out when needed. Two one-bite muffins are equal to a ¼ cup. I usually serve them as a snack with a side of fruit.

The joy of this recipe is that the possibilities are endless. If you, or baby, are lactose-free, you can use almond, soy, coconut, or whatever milk-substitute you want. If you’re gluten-free, go ahead and use your regular gluten-free flour (I prefer Bob’s Red Mill All Purpose Gluten Free Flour). Don’t be afraid to experiment with different add-ins.

Let me know what combinations you try!

Update: I've since tried Strawberry-Blackberry muffins too!