Tuesday, April 15, 2014

Baking toddler worthy muffins

I spend (too) much time researching healthy muffin recipes for Mason. He loves eating "muff muffs" so I try to bake 2 dozen mini muffins, every couple of weeks, to keep in the freezer for snacks. I usually do variations of zucchini or carrot based muffins.

Today's muffin recipe was based off "The Healthy Applesauce Carrot Muffins" recipe from Mel's Kitchen Cafe blog. Check out her blog for the directions and the original ingredients.

  • 1 1/2 cups whole wheat flour
  • 1 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted
  • 1/4 cup honey
  • 1 egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1/2 cup pureed spinach and pear sauce
  • 1 smashed banana
  • 3/4 cup finely shredded carrots (about 2-3 medium carrots)
  • 1/4 cup golden raisins


Let's just call these "everything but the kitchen sink" muffins.  The original recipe called for applesauce, which I didn't have.  So I improvised ... I pureed 1 chopped pear, a little water, and about 1/2 cup of fresh spinach.  It made a lovely green colored sauce.  That sauce, along with 1 smashed banana, were substitutes for 1 cup of applesauce.  

I also added the raisins (not in original recipe) for some added sweetness since I decreased the honey from 1/2 cup to 1/4 cup.  

I've tried a muffin and they're pretty tasty.  I used melted coconut oil and a brush to grease the muffin tin to avoid using paper liners. 


Waiting on my little buddy to wake up from his nap so he can taste one.

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