Happy Friday! This week has been so good. It’s seriously been in the 60s for three days straight and I’ve gotten to sleep with my windows open because of it. Seriously, one of the best things in life is listening to the wind when you’re laying in bed, about to fall asleep. I’m just really upset because it’s supposed to be hot again this weekend because, oh yeah, that’s right…it’s still summer. What a tease! At least we got a few good weather days in between the heat!
Anyway, today I have a really delicious recipe for you all to make this weekend! Last week, out of the blue I asked Olivia if she wanted to make some muffins. “Of course, Mama! I wan make muffies!” And “muffies” we made.
A while ago, I had googled “Toddler Muffins” because I wanted to be able to sneak bananas (and other things that she wouldn’t eat at the time….like carrots or sweet potatoes) into something that I knew she’d eat. Now she loves bananas and carrots (still a no go on the sweet potatoes), but I still like to make these because they’re good, easy, and portable. This is the first time Olivia actually helped me make them, and we had a blast.
The one thing that was left out of the recipe was that you should totally turn on the Cage The Elephant Pandora Station. One of our favorites around here! :)
Anyway, below is the recipe, but I claim zero credit for these babies. Although I wish I could…they’re that good.
(Original recipe found here.)
- 2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup water
- 1/4 cup butter, room temperature
- 2 cups mashed bananas (or any mashed/grated fruit and vegetable combination that your family likes)
- ·30 mini cupcake liners or cooking spray
1. Preheat oven to 350 degrees F. Line mini muffin pans with mini cupcake liners or spray with cooking spray.
2. In a large mixing bowl, combine water and butter. Add flour, brown sugar, cinnamon, baking soda, and salt. Stir in banana.
3. Fill each mini muffin cup about 3/4 full.
4. Bake 15 minutes or until toothpick comes out clean. Cool in pan 5 minutes and transfer to wire rack to cook completely.
5. Store in refrigerator or freeze up to 3 months.
Yields: 30 mini muffins
I followed the recipe pretty much to the T, except I decided to add some chocolate chips in some of them….mainly for Dominic and I, but also for Olivia to have for an after dinner treat.
Treat…..incentive to finish dinner…..whatever. Same thing, right?
After I followed the recipe and mixed all of the ingredients together, I put some of the mix into a small separate bowl so that Olivia could add some chocolate chips and mix the batter together. I had a video but I CAN’T FIND IT ANYWHERE of me asking her what she’s doing and she responded, “I’m making muffins!!” So sad, I really love her little voice.
After she finished mixing her batter, I let her fill a mini cupcake tray and she did surprisingly well!
I swear she was so much more excited than these last two pictures show. She loves those muffins! They really are so good, I highly suggest them. Very toddler friendly, too, as you can tell!
Have a good Weekend!