It feels like just yesterday I was announcing The Babe’s arrival. And now, here she is, an entire year old and eating food like a champ.
Well, she was eating food like a champ, until a few weeks ago when she officially entered the Picky Toddler Stage.
These days she’s eating precisely 7 things: hotdogs, bananas, blueberries, applesauce, coconut milk yogurt, pasta, and bread. Try to put something else in her mouth and she makes a (freakin’ adorable) stink face and spits it out.
In an attempt to try and widen her palate, I decided to give these Apple Banana Quinoa Cups from Pumps & Iron a go. I mean, it had two ingredients that I knew she loved: apples and bananas. And if she didn’t like them, I would.
Also, I had to do something with the bananas that were beginning to take over my freezer. Ahem.
So off to make the muffins I went. Mashing bananas, mixing in the almond milk, honey, and vanilla extract. When it came time to get the quinoa out to cook, I… uh… couldn’t find any.
But thanks to the internet, I learned that I could sub cooked brown rice for the quinoa.
Thankfully, I had everything else I needed to make the muffins and into the oven they went.
I’ll be honest, I wasn’t sure how they were going to turn out without their star ingredient. I also wasn’t sure how the texture was going to go over with The Babe.
The first muffin went down with a small amount of trepidation. She had maybe 5 bites and then was done. The second attempt—at lunch the following day—was a total no-go. Though, to be fair, hot dogs were involved. So pretty much anything else pales in comparison.
I enjoyed them, so just kind of wrote it off as another Just For Mama recipe.
I went to photograph them the following day, totally not expecting anything to come of it and then this happened:
I was mid-shot of the muffin and a little hand began to make it’s way into the frame of the picture. And then BAM. She took it, dumped it out of the wrapper, and shoved it in her mouth.
She polished off that muffin in about 5 bites.
And then another one a few minutes later.
Apparently girlfriend wanted a muffin. (Or two.)
Who am I to stop her when she just about doubled the number of foods she would eat in one bite.
I mean, really.
10 minPrep Time
25 minCook Time
35 minTotal Time
- 1/2 cup applesauce
- 3 bananas, mashed (about 1 cup)
- 1 egg, lightly beaten
- 1/2 cup unsweetened almond milk
- 1/4 cup honey
- 1 tsp vanilla extract
- 2 1/2 cups rolled oats
- 1 cup cooked brown rice
- 1 tsp cinnamon
- 1 apple, peeled and chopped
- Preheat oven to 375°F.
- Prepare muffin tin (liners or greased) and set aside.
- Mix applesauce, mashed banana, egg, almond milk, honey, and vanilla extract in a medium sized bowl.
- In a separate (large) bowl, combine rice, oats, and cinnamon.
- Slowly stir the wet ingredients into the dry mixture until fully combined.
- Peel, core, and chop up an apple and mix in with muffin batter.
- Fill each of the muffin cups to the top with the batter. They will not rise, so make them as big as you want.
- Bake for 20-25 minutes, or until lightly brown and firm.
- Let cool for 5 minutes.
- Eat! Eat! Eat!
Nightshade free, dairy free, wheat free, gluten free, corn free, and soy free.
*The wheat and gluten free status of this recipe is dependent upon your choice of oats. Make sure to choose certified gluten-free oats if you have an issue.
**If your little one is under the age of 1, you will want to substitute maple syrup or agave for the honey.