MIMM #9: The Secret Is…

Last week was the last full week of August… or summer depending how you see it. Many are going back to school or coming back from vacation.

A lot of marvelous things happened last week like:

My Bachelorette party at Muse Paintbar. Thanks Katie aka EatSleepMomRepeat. And to answer your burning question, I am getting married September 3rd!20160823_191426My Gym gondala swings.20160828_095725Beach date with marvelous friends.20160825_145149 A ton of free organic baby food jars from my coworker.20160828_202635And with all these jars, I needed an idea. 20160823_151457So I thought of a marvelous one; “why not use them in my toddler muffins instead of yogurt?” 20160823_151453Okay well it didn’t go like that. I ran out of yogurt and really wanted to make them for Samantha for the week ahead.Resized_20160823_131746You can use any baby food jar that has banana and grains, sweet potato or pumpkin’d one. If you don’t have a baby or baby food jars, feel free to use pumpkin puree instead.20160828_202559#Pumpkineverything season is coming after all.20160823_151440.jpgCinnamon & [Sweet Potato/ Banana & Grains/ Pumpkin] Toddler Muffins* [makes about 2 dozen mini muffins]:

  • 3/4 cup gluten free all purpose flour (I used this one)
  • 1 cup oat flour (click here to make your own)
  • 1/4 cup sugar (I used pure cane, feel free to use other)
  • 1 tsp baking powder
  • 1/8 tsp sea salt
  • 1/2 cup unsweetened vanilla almond milk (use cow’s or coconut too!)
  • 1 Sweet Potato, Banana & Grains OR Pumpkin Baby Food Jar (4oz)
  • 1 large egg
  • 1 heaping Tbsp of Natural Peanut Butter (or your choice nut butter)**
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract

Preheat oven to 350 degrees.

In a bowl mix together first five [dry] ingredients until combined. In a small bowl, mix together the almond milk, puree of choice, egg, peanut butter, cinnamon and vanilla extract.

Add this wet mixture to the dry and stir until combined. Place about 2-3 tablespoons of muffin mixture into a muffin pan then bake for about 14-16 minutes or until lightly golden.

Remove from oven and let cool for 5-10 minutes. These store great in the fridge for about a week and freeze well too.

Feel free to top with a little granola or add other toppings to your muffin and tailor it to your little ones!

I’m linking up with Katie for Marvelous in My Monday. Hope everyone has a fantastic week and happy early September!MIMMQuestion: What’s your favorite non-traditional baby food jar idea?

*Inspired by this recipe

**Feel free to nix the nut butter all together, but I find the fat is better for the muffin. 😉

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