Thursday, October 6, 2011

Nuffin but a Muffin

I'm not a big believer of muffins or fruit breads for breakfast.  With all the sugar and oil that's in them, they are actually cupcakes with fruit.  And you just shouldn't eat cupcakes for breakfast, unless it's your birthday.  I'm not saying to never enjoy banana bread or blueberry muffins, but they are more suitable for dessert or a treat. Don't feed you or your kids junk for the most important meal of the day!

 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.

I came up with this recipe (part of it is adapted from a Quaker Oats recipe) after Ada and I were so sick of eating Cheerios for breakfast.  Ada doesn't eat a lot for breakfast in the morning, and will usually just eat about 1/3 c of Cheerios.  I wanted to feed her something that was more healthy and hearty to start off her day.  You can totally eliminate all the sugar from this recipe and your baby would still devour them.  I kept some of the sugar (though I reduced the sugar about 90%) because Chris and I may enjoy one from time to time too.  There is less than 1 teaspoon of sugar per muffin, so I feel comfortable letting Ada eat it.  Your baby is ready to eat this muffin if they are self-feeding with finger foods, and has no allergies to wheat, eggs, or dairy. These muffins would also be great for a preggers lady who is experiencing morning sickness.  Eat one of these with a big glass of milk before you go to bed to help hold you over until the morning.

Baby Breakfast Muffins

Topping (optional):
1/4c oats (quick or old fashioned)
1/2T brown sugar (or less!)
1T butter or margarine, melted (or less!)
1/8t ground cinnamon

"Dry" ingredients:
1/2c oats
1 1/4c whole wheat flour
1t baking powder
3/4t baking soda
3/4t cinnamon

"Wet" ingredients:
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!


  1. these look so good! i'm going to try them for Nick and i to enjoy! then i'll be all practiced up for when the girls are eating food :)

  2. That looks really yummy I will definitely have to try it for Gabriel.