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“Pink Pie”
My 2.5 year old took a very recent liking to eating muffins, except for some reason he calls muffins “pie”. Today he asked for a “pink pie.” Lucky for us, we had strawberry jam in our fridge, and I always have the other muffin ingredients on hand. I whipped these up lickety-split! There’s no added sugar because the jam is already sweetened (plus they contain banana). This recipe makes 10 toddler-sized muffins (meaning I didn’t fill them very full). Enjoy!
Strawberry Jam Muffins
Dry Ingredients:
1/2 C all-purpose flour
1/3 C oat flour
1/3 C corn flour
1/3 C quinoa flour (ground quinoa)
1/2 t salt
1 t baking powder
Wet Ingredients:
1/2 C organic strawberry jam (or try another flavor!)
1 mashed ripe banana
2 T liquid oil (avocado, olive, canola)
1/4 C soy milk
Assembly:
- Preheat oven to 350-370 degrees (this depends on your oven…I used to bake all my muffins at 350 degrees but then I moved to a new home and I have to set it to 370 degrees.)
- Combine dry ingredients in medium bowl.
- Mash banana on a plate and mash in other wet ingredients.
- Add wet blend to the dry ingredients.
- Portion in muffin liners or a greased muffin pan (I’m a fan of the silicone muffin liners!)
- Bake for 23 minutes (check at about 20 minutes).
- Remove from pan and cool on a wire rack.
- Enjoy the “pie”!
Blueberry Pancakes
This is the pancake that I feed my toddler every single morning. I make a batch, then freeze. He eats plain cut-up pieces and likes to make “dippers” in his green smoothie. Todd thinks they’re yummy and I agree with him! They are thick and fluffy. He loves eating the whole organic blueberries (thank you, Costco!). These are only banana-sweetened because I try to limit Todd’s sugar intake as much as possible.
BLUEBERRY PANCAKES
Dry Ingredients:
(combine in a large bowl)
3/4 C all-purpose flour
1/4 C organic cornmeal/corn flour
1/4 C oat flour
1/4 C quinoa flour
1 T baking powder
1 T ground walnuts
1 T ground flax
1 t cinnamon
1/4 t salt
Wet Ingredients:
(mash together on a plate or blend)
1 very ripe banana
2 T olive oil
1 C non-dairy milk
1/2 t vanilla extract (optional)
Berries:
1 C frozen organic blueberries
Oil for cooking:
Coconut
ASSEMBLY:
- Add wet ingredients to dry ingredients and don’t over-mix.
- Fold in the blueberries.
- Add a little more non-dairy milk or water to thin the batter, if needed.
- Heat an electric griddle or appropriate pan on the stove top (medium heat).
- Use a little coconut oil in the pan prior to each set of pancakes in your pan.
- Cook the ‘cakes!
