It is possible to tweak the recipe in muffins and fruit breads, to make them more healthy, filling, and acceptable for breakfast. Many muffins and bread call for a LOT of sugar. Try adding HALF (or eliminate completely) of the sugar the recipe calls for, and add a little more fruit instead, and you'll notice that the bread or muffin is still pretty sweet and enjoyable. In fact, fructose (sugar in fruits and vegetables) is actually sweeter than sucrose (table sugar) Use whole wheat flour, oat, bran, or add flax seeds to add more fiber, iron, folic acid, protein, etc. It is also good to add nuts, unless your baby or toddler will be eating the treat too (choking hazard). Nuts are full of protein and good fats for your heart. Nuts can be expensive, but buy them when on sale and freeze them to extend their life.
Baby Breakfast Muffins
1/4c oats (quick or old fashioned)
1/2T brown sugar (or less!)
1T butter or margarine, melted (or less!)
1/8t ground cinnamon
1 1/4c whole wheat flour
1t baking powder
3/4t baking soda
2 4oz. jars unsweetened applesauce (or about 3/4c unsweetened applesauce)
1 4oz jar pureed banana (or 1 mashed very ripe banana)
1/2c grated carrot or zucchini (optional)
1/2c skim milk
2T brown sugar (optional)
3T vegetable oil
1 egg white, lightly beaten
Heat oven to 400 degrees. Line 12 medium muffin cups with baking cups. Combine ingredients for topping and set aside. Mix dry ingredients in a large bowl. Mix wet ingredients in medium bowl, then add to the dry ingredients all at once. Stir just until moistened, do not over-mix. Fill muffin cups almost full. Sprinkle with the topping, patting gently. Bake 20-22 minutes. Cool muffins in pan on wire rack 5 minutes. Remove from pan. These muffins freeze well.
Enjoy! Ada sure is!