Baby “Magic” Muffins
Okay — maybe they’re not the prettiest, but these muffins are “sneakily” (*wink*) loaded with the healthiest goodies. For those that know me, it’s been no secret that feedings (purées and solids, for the most part) with the twins have been a complete struggle. I jumped from one purée company to the next, thinking it would solve our eating battles…but nothing was working for these lil’ men (except puffs and cheerios, of course. Ugh). And if I’m being honest, this stage with the twins probably gave me the most anxiety out of any stage so far…and that includes sleep training, breastfeeding, pumping, etc.
After our nine month check up with our pediatrician, I left there with a slight sense of relief, knowing that I wasn’t the only one feeling like we were failing or completely behind “everyone else” in this department. A girlfriend later reminded me that they’re gonna have to eat eventually and that it’ll all be okay. Ha! — what a concept, right? But her words stuck with me during each of their meals moving forward.
And that brings me back full circle to these magic muffins. A few weeks ago, I came across this muffin recipe and gave them a shot; they were touted as being extremely moist and easy for lil’s to chew and dissolve in their mouth. I’d given everything else a try up to this point, so why not these too? You guys, I *really* believe these muffins were a major turning point for us. They have *hammered* these muffins and everything else I now put on their tray. Needless to say, we’re calling these little miracle treats the “magic muffins”.
Have your littles and kiddos try these out! They’re quick, easy, and would be great for breakfast or an after-school snack. And I added a few extra ingredients to give them our own little touch.
•1 cup Rolled Oats
•1 ripe Banana
•3/4 cup Plain Greek Yogurt
•1/2 cup Unsweetened Applesauce
•2 large handfuls of Spinach (fresh, not frozen)
•1 tsp Baking Powder
•1/4 tsp Baking Soda
•1/2 tsp Cinnamon
•1/2 tsp Pumpkin Pie Spice
•1 tsp Ground Flaxseed
•1/2 cup Sweet Potatoes (grated)
•1/3 cup of finely grounded Walnuts (optional)
- Preheat oven to 350
- In a blender/food processor blend rolled oats.
- Add all ingredients to blender, (minus sweet potatoes and walnuts) and blend until smooth.
- Fold in your sweet potatoes (be sure these have been patted down with a paper towel to remove all moisture) and walnuts.
- Pour batter into silicon baking cups (silicon is a must or your muffins will stick).
- Bake for 25mins or until inserted toothpick comes out clean.
- Let the muffins cool completely before removing from pan. Wait 15mins at least.
- Store in refrigerator up to 4 days or freeze them up to 3 months.
- Serve with nut butter, mashed up fresh fruit (like jelly), or yogurt. (optional)
- For babies, break muffin apart to make it a finger food.