As parents, we’re constantly on the search for options that are healthy and convenient for our little one. However, the reality is that convenient options aren’t always the healthiest — and the healthy options can be time-consuming. Meals-times are more structured and easy to handle. But the thing about kids is that they’re seemingly always hungry. If you miss your little one’s snack time, it usually means that you’re minutes away from an epic, hangry meltdown.
For those moments, we have a recipe for emergency mini-muffins. These Super Power Muffins are portable, adorable, and way better for you than anything you’ll find in aisle 6.
We’ve packed them with nutrients, and made them free of any added sugar and salt so you can give them to the youngest tots, age 8 months and up. If you want a sweeter treat for yourself, you can certainly add a quarter cup of honey or maple syrup and 1/2 a teaspoon of kosher salt. Soft in texture, these muffins are also perfect for little ones who don’t have all their teeth yet. Pro-tip you can even make an extra large batch and keep them in the freezer for up to a month. And, if you have an older child in your house, this recipe is perfect for making with your kids. You can let them mash the avocado and banana, stir the muffin mixture and sprinkle the cinnamon. You’ll have a little chef in no time!
Banana, Avocado, Sweet Potatoes, Apples. All those fresh ingredients that you won't find in store-bought finger food.
1 avocado, mashed
1 banana, mashed
1 cup pumpkin or sweet potato puree
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1/2 cup coconut flour
2 cups rolled oats
2 teaspoons cinnamon
1 teaspoon baking powder
Preheat oven to 400F.
In a large bowl, mash one banana and one avocado.
Add in all of your liquid ingredients, including: sweet potato or pumpkin puree, applesauce and vanilla extract. Mix all the liquid ingredients until they’re well blended.
Add in all dry ingredients, including: coconut flour, rolled oats, baking powder and cinnamon. The mixture will be fairly thick.
Add in all of the muffin mixture into a piping bag, and pipe into a non-stick mini muffin tray. Sprinkle the tops of the muffins with an extra sprinkle of cinnamon.
Bake for 14-16 minutes until the muffins are lightly browned, but still soft in the center.
* If you want a sweeter treat for yourself, you can certainly add a quarter cup of honey or maple syrup (in the liquid ingredient mix) and 1/2 a teaspoon of kosher salt (when adding the dry ingredients).