Recipe: Toddler Muffins

All the whole-grain, none of the gluten OR the mess. Easy to make, easy to eat. We all need more easy in our lives!

Toddler Muffins

adapted from Oatmeal Banana Muffins at Eat Drink Pretty)muffins_edited
yields 48 mini muffins, which freeze and reheat beautifully

Preheat your oven to 400ºF. Lightly grease a mini muffin pan with cooking spray or use liners.

In the bowl of a large food processor, grind 2.5 cups old-fashioned oats until fine.

Add the following dry ingredients into the food processor and pulse a few times:

  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 0.5 cup sugar

Finally, add the following wet ingredients into the food processor and blend until thoroughly mixed:

  • 2 very ripe bananas
  • 2 eggs
  • 0.5 cup plain Greek yogurt (regular yogurt works too, but I like the protein in Greek)
  • 0.25 cup canola oil
  • 1 Tablespoon vanilla extract

Use a small ladle or big spoon to fill the muffin cups about 2/3 full.
Bake 10-20* minutes, or until the tops turn a bit golden and spring back when touched.

*Point of contention: Original recipe recommended cooking them for “8-10 minutes.” But mine always take 20-22 minutes. I cook two 24-cup mini muffin pans at the same time. So if you’re baking in smaller or fewer pans, maybe it will take less time?

In any case, when your muffins are done, cool them for a few minutes in the pans, then remove and cool completely before freezing.. Store in airtight container on counter or in fridge.

Variations:

  • Use 0.5 cup less oatmeal (so only 2 cups) and add 0.5 cup fruit or vegetables (fresh, defrosted-frozen, or rehydrated-dried) such as blueberries, dates, raisins, or carrots.
  • You can substitute applesauce for the oil, but (1) kids need fat and (2) the bit of oil gives the muffins a better texture and easier release from the pan.
  • You can probably substitute most sweeteners for the sugar.

Backstory

About the time the boys turned a year old, they got really into self-feeding. Which is a nice way of saying that pretty much overnight, they began flatly, and loudly, refusing everything I offered them on a spoon.

And pretty much overnight, I got really REALLY sick of the mess created by their attempts to self-spoon their morning oatmeal.

Then, from somewhere in the foggy depths of my memory, I remembered the baked oatmeal that KK used to eat almost every day.

I could make something like that for the boys! No more oatmeal hairdos before 8am!

HALLELUJAH.

2014.09.15 Felix try muffins first time (1)

This is the recipe that has evolved over the last few mess-free months. We make a batch of muffins (48 minis) every week or so. They’ll each eat 3 or 4 muffins most mornings. The hardest part of making these is timing the ripening of the bananas, because the grocery stores seem to specialize in stocking only the greenest they can find.

I use two Kitchenaid 24-cup silicone mini muffin pans (thrifted), I can’t find the exact ones, but they look like this. The silicone makes it really easy to pop the muffins out, and there’s no need for paper liners. They’re also easy to clean, either by hand or in the dishwasher.

emerson eating muffins

 

Recipe: Super Baked Oatmeal

For starters, it’s not the most photogenic food.

baked oatmeal in a glass baking dish

But I’m not going to apologize, because this super baked oatmeal is KK’s new favorite breakfast.

She likes it because it’s healthful and keeps her full until lunch time.

I like it because:

  • I can make our breakfasts for the week in about 15 minutes.
  • It’s gluten free (when you use gf oats, etc)
  • It’s customizable enough that I can change the flavor profile and not feel like we’re eating the same thing week after week.
  • It’s forgiving enough that I only actually measure out the oats and the milk. Everything else gets eyeballed.
  • It’s got all the goodness of oatmeal, without the pot or bowls to sandblast clean every day.

Super Baked Oatmeal

Adapted from a recipe in Cooking Light
Yields: 10 generous servings, enough for 2 people to enjoy every weekday

Ingredients

4 cups uncooked gluten-free oats (old-fashioned and quick cooking work equally well)
1 cup brown sugar
2/3 cup raisins
1/2 cup walnuts, chopped and toasted
1/2 cup coconut flakes (sweetened or not)
2 teaspoon baking powder
3 cups milk
1 cup applesauce
1/4 cup canola oil
2 large eggs
optional: 1 teaspoon ground cinnamon, pumpkin pie spice, OR apple pie spice

Preheat oven to 375º. Coat a 9×13 baking dish with cooking spray.

Combine all ingredients in a large bowl. Stir well. Bake at 375° for 50 minutes.

To serve warm: Top it with butter, margarine, heavy cream, cream cheese, greek yogurt, maple syrup, or honey.

To serve later: It’s easier to slice after it’s been in the refrigerator. Reheat individual servings in the microwave for 60 to 90 seconds.

To customize:

  • Make a 4 or 5 serving size by halving all the ingredients and cook it in an 8×8 pan (or an 8- or 9-inch cake pan — like I said, it’s forgiving) for about 35 minutes
  • Instead of raisins, try any dried fruits, like cranberries, dates, currants, or berries.
  • Instead of dried fruits, try fresh blueberries or chopped bananas.
  • And while I personally don’t like chocolate chips with oats, I won’t tell the breakfast police if you throw some in there.
  • Instead of walnuts, try pecans, cashews, or mixed nuts. Or go no-nuts, and just add extra fruit or your favorite seeds.
  • Instead of milk, try substituting your favorite milk-alternative — I bet it would work fine.

You can probably also sub out the sugar, oil, and eggs, too. Let us know in the comments if you try something else that works!