I have been working on this recipe for a few weeks now and feel like it is just now at a point that I can share it with the public. The first few rounds were Sabine approved, but were not going to win any bake sale awards. Today’s batch, however, looks like muffin, tastes like muffin and is 100% baby and Mama approved!
Sabine enjoys a muffin each morning and I bring them along when we are out-and-about for the day. They are portable, nutrient dense and sugar-free, so I feel good about her eating them. They are also cheap and easy to make each week. For my Love Muffins I use breast milk, but you could use formula or whatever milk you have your baby/toddler on.
1 cup whole wheat pastry flour (or flour of your choice)
1 cup Happy Bellies organic cereal of choice (I use oatmeal)
1 TBS ground flaxseed
1 TBS baking powder
4 pinches salt
3/4 cup breast milk, whole milk or formula
1/4 cup unsweetened applesauce
1/4 cup organic sunflower oil (or oil of your choice)
2 large eggs
Heat oven to 400 degrees. Mix your dry ingredients well in a large bowl. Mix the wet in another bowl. Pour the wet into dry and gently stir for 20 seconds or less. The key to fluffy muffins is in minimal stirring! Oil a muffin tin well. I have found it is best to actually take a paper towel and saturate it with oil and then rub each tin otherwise these guys stick like crazy. Bake for 15 minutes or until fork inserted in center comes out clean. Let cool for 5 minutes and then carefully remove and let cool the rest of the way. I bag two of them at a time in a “snack sized” zipper baggie and put them in the freezer. I pull a bag out every-other-day and let it sit on the counter so we have easy snacks on demand!