I have many readers that have shared with me that my super food muffins are among the first solids (after purees, of course) that they try with their babies. (I’m flattered, amazing readers! <3) I imagine this is because in addition to being loaded with super foods, they are easy to tear into small pieces and turn into mush in the mouth similarly to bread. I typically make the muffins with a little bit of texture—shredded veggies or nuts, for example—but for all of the babies out there that might just be getting used to solids, I whipped up a batch that contains mashed banana as the star.
Don’t get me wrong, these are delicious and nutritious for anyone, and you could always throw in some chopped walnuts if you’re looking for a bit more texture yourself. I’ve also played around with this formula and made some adjustments to reflect more experimentation in the kitchen. If you have my original formula memorized like I do, you’ll notice the tweaks below. 🙂
A final note…
Ingredients like nuts, depending on whom you talk to, are not necessarily recommended for little ones. I’ve read no nuts until age two. I’ve also read eighteen months, and I’ve read that it might not even matter at all. If you’re concerned about your baby consuming nuts, seeds, or plant milks made from such ingredients, always ask your child’s pediatrician first. Then, enjoy!
FORMULA BASE: SUPER FOOD MUFFINS
Makes 12 regular sized muffins
- 1 cup flour –> I’m using whole wheat.
- 1 cup cooked small grains (e.g. quinoa, kaniwa, millet, etc.) –> I’m using millet.
- 1/2 cup uncooked rolled oats
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ cup sweetener –> I’m using light agave syrup.
- 1/8 cup oil –> I’m using coconut.
- 1 cup raw (fresh or frozen) fruit or veggie –> I’m using mashed banana.
- 1-1 ¼ cups plant milk –> I’m using almond.
- 3 tbsps seeds (e.g. chia, hemp, poppy, flax, etc.) –> I’m 1 tbsp each chia, hulled hemp, and ground flax.
- ½-1 tsp extract (amount will depend on flavor intensity) –> I’m using 1 tsp homemade vanilla.
- ½-1 tsp spices –> I’m using ½ tsp ground cinnamon.
- ½ tsp salt (optional) –> I’m not using any.
Preheat your oven to 350 degrees. Separately combine all of the dry ingredients and all of the wet ingredients (include the mashed banana in the wet).
Pour the wet into the dry and mix with a wooden spoon. The batter will be thick and lumpy, but you can always add more plant milk if it seems too dry or dough-like. Spoon the batter into a lined or greased cupcake pan and bake for 20-25 minutes. Use the toothpick test! Store in the fridge for up to two weeks.