Now that Noam is closing in on 9 months (what?!), I'm beginning to get a little more adventurous and fun in the solid meals I offer him (he's so over succotash). And, now that he's totally mobile, we've babyproofed and he's discovered the pantry, I actually have a few minutes here and there to make some fun things for him to eat.
This past weekend, I finally got around to making muffins for him! One of the mom groups I belong to swears by muffins for getting lots of veggies and wholesome goodness into babies just starting foods all the way to finicky big kids. They're packed with real, whole foods, moist and yummy and - the best part - Noam absolutely loves them.
The great part about these muffins, too, is that it's super easy to swap in and out ingredients so one batch can be full of fruits, another full of greens and another full of veggies. Here's the recipe I came up with for these muffins:
2 cups quick oats
2 - 3 bananas
2/3 cup full fat greek yogurt
1 cup applesauce
1/4 cup blueberries (fresh or frozen)
1/2 tsp baking soda
1 1/2 tsp aluminum free baking powder
1/2 tsp vanilla (optional)
1 tsp maple syrup (optional)
*Disclaimer: these quantities are approximate, so adjust as you see fit.
Preheat the oven to 400 degrees. Blend all ingredients together in a blender (or hand mix) until it's a liquid consistency. Lightly spray a muffin tin or line it with muffin liners, and pour mixture so that each cup is 3/4 full. Bake for about 20 minutes. Makes 12 cupcakes, and leftovers can be frozen. Enjoy!