Toddler Muffins

These muffins are called "toddler muffins" but don't let that fool you, these are for all ages.  I seriously can't get over how delicious these are with not much fat and sugar!  It does have a little of both, but definitely MUCH better than most and I figure the good stuff in it cancels out the bad.  I have 1 very picky eater out of 3 kids, and he absolutely devours these muffins.  He thinks they're a treat.  And I feel better because at least he's getting some veggies when he eats one of these (or several) muffins.  He's also funny about seeing stuff in his muffins so these are perfect because everything blends together. Try them and let me know what you and your kids think!  And, let me know if you substitute or add anything.

Ingredients
1/4 cup butter (1/2 stick)
4 oz applesauce (I just used one of those snack size containers)
1/2 cup brown sugar
2 ripe bananas
1 (4.5 oz) jar squash baby food (or sweet potatoes)
1 jar carrot baby food (or shredded carrots)
2 eggs, beaten
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup oat bran (I will either pulse oats to make an oat type flour, or use 1/2 cup of ground flax)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg

1.  Preheat oven to 375.  Grease (I sprayed with PAM) 24 mini muffins, or line with muffin liners (I find this bakes best with the mini muffins).  This recipe usually makes about 30 mini muffins.
2.  Cream together butter and sugar in a mixing bowl.
3.  Combine, in a separate bowl, the applesauce, mashed bananas, baby foods, eggs.  Add to the mixing bowl with the butter/sugar and beat until blended.
4. Add each of the dry ingredients, beating just a bit after each addition until well blended
5.  Spoon into the muffin tin.
6.  Bake for about 10-15 minutes, until an inserted knife comes out clean

**I store mine in the fridge and just heat up briefly in the microwave.  You can also freeze these and heat up longer in the microwave when you want to eat.

Peanut Butter Banana Bread

**Craving some more sweets? Check out this link where you can find TONS of delicious new treats to satisfy any dessert craving you may have!**

I think I might have found my new favorite banana bread recipe and this one comes from Cooking Light so it’s a healthier version than others out there. I like the uniqueness of the ingredients, but at the same time, they’re easy enough to either substitute, or just ones that you have in your pantry. I omitted the peanuts when I made this, but I’ll try them the next time I make this. (Don’t let the long list of ingredients scare you – not hard, I promise!!!)

Peanut Butter Banana Bread

1 1/2 cups mashed ripe bananas (about 4)

1/3 cup plain fat-free yogurt (I used plain nonfat Greek yogurt)

1/3 cup creamy peanut butter

3 tablespoons butter, melted

2 large eggs

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 1/2 cups all-purpose flour

1/4 cup ground flaxseed (I substituted 2 tablespoons of vegetable oil)

3/4 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/8 tsp allspice (I used a dash of cinnamon, nutmeg and ground cloves)

2 tablespoons chopped dry-roasted peanuts

Cooking spray

GLAZE

1/3 cup powdered sugar

1 tablespoon low fat milk

1 tablespoon creamy peanut butter

1. Preheat oven to 350.

2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended. (I then added the oil and beat that in).

3. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour to banana mixture; beat until just blended. Stir in nuts. Pour batter into a 9x5 loaf pan coated with cooking spray. Bake at 350 for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean (my oven cooks faster so I start checking about 15 mins. before recipe’s cook time).

4. Remove from oven; cool 10 mins in pan on a wire rack. Remove bread from pan; cool.

5. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon pb in a small bowl, stirring with a whisk. Drizzle glaze over bread (I used a knife and spread on like icing).

Baked Oatmeal...TO.DIE.FOR.

Oh my goodness, I am slightly obsessed with this yummy dessert breakfast!! Thank you to this blog for my new favorite breakfast recipe! It's delicious served warm right out of the oven, and just as good served the next few mornings reheated in the microwave with a little milk.

Baked Oatmeal

2 eggs

1/2 cup oil

1 tsp. vanilla

1 cup milk

1 cup sugar

3 cup uncooked oats

1 tsp. salt

1 tsp. baking powder

1) preheat oven to 350 degrees F.

2) in a mixing bowl mix eggs, oil, vanilla, milk, and sugar.

3) add in oatmeal, salt, and baking powder.

4) pour the mixture in a 8x8 greased pan.

5) bake for 30 minutes.

My version of Corner Bakery's Swiss Oatmeal

I'm a big fan of Corner Bakery's Swiss Oatmeal, and this is an easy version to make for breakfast in the morning. It's also kid-friendly, but my little mister won't try it....yet.

Swiss Oatmeal

*1 Carton of yogurt - your favorite kind (I like either vanilla or french vanilla)

*1/4 cup granola (I like Bear Naked)

*1/4 cup oats - don't cook

*Mix-ins - I use blueberries and bananas because they're low maintenance, but this would taste good with strawberries, dried cranberries, etc.

Combine everything together!!!