I don’t know about you, but finding a yummy, easy and super healthy breakfast food for babies and toddlers to me is tricky. My babies tend to eat the same thing every morning for months until a find a better option.
This week I decided to do some experimenting in the kitchen to find a great finger food that’s packed with nutrients for my 9 month old and one that my toddler would love as well. They are great for breakfast, lunch, dinner, or a snack.
I am not a food blogger but I am a mommy who LOVES great food ideas so from one mommy to another here you go :).
PS: This recipe can be adapted to your liking and may be done in many variations.
1 Cup Crushed pineapple, I used canned (can substitute applesauce)
4 large organic bananas
1.5-2 cups of raw spinach
2 cups carrot puree
1/2 cup prunes (soak in water for a little while to get hydrated again 🙂
1/4- 3/4 cup molasses/honey/maple syrup or whatever sweetner you choose,(depends on how sweet you want it) I only used 1/4 for my baby
1.5 tsp baking soda
1 tsp salt
2 tsp cinnamon
4 cups of whole wheat flour
optional- chocolate chips, dried fruit or nuts
First, blend your carrots, crushed pineapple, spinach, banana, and prunes together. (This is just a picture of the carrot purée.) I did mine in my BlendTec but it should do fine in any good blender.
Then add in the sweetener of choice. I didn’t make mine all that sweet on purpose for my baby, and I just put some molasses on top of the muffin for my toddler. You can use honey or molasses or date purée or whatever sweetener catches your fancy. The nice thing about this batter is it’s egg free so you can taste it if you want to check how sweet it is 🙂
Next, add the dry ingredients. Optional: you can add chocolate chips, dried fruit or nuts to it.
Pour batter in muffin tins oiled with coconut oil and bake at 350° for 20-25 minutes. They even freeze well. Makes about 24 muffins.
Serve by itself or spread with coconut oil or organic fruit jam or drizzle with honey. It’s vegan, dairy free and toddler approved. I hope you enjoy!