When Lucky was almost 9 months old, he had an allergic reaction to egg. I wanted to find an eggless muffin base that I could modify with different fruits and veggies. I decided to try out the following strawberry banana muffin recipe with a few modifications. I wanted a recipe that used yogurt since we always have plenty in our fridge. I substituted coconut oil for butter, blueberries for strawberries in addition to a few minor changes (whole wheat flour).
- 1 cup pureed veggies + mashed banana (~3/4 banana and 1/4 veggies. I used kale)
- 1 cup frozen blueberries
- 1/2 cup coconut oil
- 3/4 cup brown sugar.
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1.5 tsp baking powder
- 2.5 cups whole wheat flour
- 1 tsp vanilla extract
- 1/2 cup Full Fat Yogurt
I prepared the muffins according to the recipe directions. I scooped them into a mini muffin tin and baked at 350 for 15 minutes or until browned on top. I got over 3 dozen mini-muffins, that is a lot of breakfast food for a little boy! These were so good that it was hard to keep me and Keith from eating them and to save them for our solid food loving baby. I froze a bunch and then will defrost them for 30 sec in the microwave to defrost and then let them cool completely before serving.
|First look at a mini-muffin for Mr. Lucky ChemKnits Boy.|
|So hard to get his attention, these muffins are a fan favorite!|