A few weeks ago, I finally figured it out. What’s “it” you may ask? “It” is why my little guy has been going into the pantry, pointing at a sack of cornmeal, and begging to eat. Over and over, I would reply with, “that’s not a snack, that’s for cooking.” After a particularly bad crying fit, I finally lifted him up, and told him to show me. He jabbed the sack of cornmeal. Over and over, with a look on his face that said, “Mom, it’s obvious. Don’t you get it?” And I finally did. There’s a picture of a muffin on the sack of cornmeal.
Me: OHhhhh, you want a muffin?
Matty: Thinks for a moment about the meaning of muffin. Yah, a MUFF!
Needless to say, I felt so bad about denying the poor kid the pleasure of a muffin for so long that we had an afternoon Mommy-Son date at Panera…complete with muffins and juice.
So obviously, someone is on a muffin kick around here. When I noticed this week that we had two bunches of overripe bananas (seriously, how does that happen?), I scoured Pinterest for uses. Combining a few ideas, I came up with these:
- 1 1/2 cups all purpose flour (I used 1 c white, 1/2 c whole wheat)
- 1/2 cup old fashioned or quick cooking oats (not instant)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 tablespoons vegetable or canola oil
- 1/2 cup honey (I was a bit short, so I added a little pure organic maple syrup, mmmm)
- 1 egg
- 1/2 cup almond milk
- 2 bananas, mashed
- 1 medium apple, peeled and grated (I used a green delicious because Matty had eaten a slice earlier and I needed to use it.)
- 3/4cup -1 cup diced strawberries
- Mix dry ingredients
- Whisk wet ingredients (including fruit)
- Slowly add dry mix and stir until combined
- Spoon into greased muffin tin or tin lined with muffin papers
Bake at 350 for 22-25 minutes (though I used the toaster oven, which tends to cook faster…). Makes 12 standard size muffins, filled to full.
You could also make a ton of mini-muffins, which apparently most toddlers like. But my kid prefers muffins that are as big as his head, so yeah.
I made these after Matty went to bed, and I was certain he was going to wake up to come see what the delicious smell was! I surprised him with these for breakfast the next morning, along with some scrambled eggs and apple-carrot juice (orange juice was causing some serious tummy problems, but he still wants his juice to be orange–so hello carrot juice!).
Pssst…I’m linked up at A Healthy Slice of Life for Munchkin Meals. Click on over to find other great toddler eats!