Aria’s Favorite Muffin Recipes

Apple Banana Carrot Muffins- No sugar added
I found these to be perfect for baby led weaning!

prep 10 mins,/cook 15 mins/total 25 mins
yield 24 mini muffins/ can be frozen

Ingredients

  • 1medium Apple peeled, cored and diced,
  • 1 medium carrot
  • 1 Banana
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 tbsp oil (vegetable or coconut) (optional)
  • 1 ¼ cup whole wheat Flour
  • 2 tbsp milled flax seed
  • 1 1/2 tsp baking powder

Instructions

  • Peel and grate carrot, place apple and carrot in a pot with a little water, pop a lid on and simmer until apple soft. Usually takes about 5-6 mins.
  • While apple and carrot cooking, place banana in a large bowl, mash with a fork.
  • Add eggs, vanilla, and oil.
  • Puree the cooked apple and carrot( I use a magic bullet, but a blender will work fine)
  • Add apple and carrot to the other wet ingredients.
  • Beat these wet ingredients together with a hand-held beater, should become smooth, yellow and a little frothy.
  • Add the flour, flax seed and baking powder.
  • Beat for a further 30-60 seconds to make a well-mixed batter.
  • Portion into an oiled muffin tin Mix makes 12 standard sized muffins or 30 mini muffins.

Bake at 350 F for 15 mins, cook time is based on making mini muffins. If you are using a standard muffin tray and making approx 12 muffins the cook time will be longer, approx 25-30 mins.

Once the muffins were cooled I stored them in a freezer bag and put them in the freezer so I can take one out as needed.

 

Healthy Zucccini, Carrot, Banana Muffins
Prep 10 mins/ Cook 20 mins
Yield 30 mini muffins/ Can to frozen

Ingredients

  • 1 cup whole wheat flour
  • 1/2 cup rolled oats
  • 2 tbsp milled flax seed
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 large carrot grated
  • 1 cup grated zucchini
  • 1/4 cup canola oil
  • 4 mashed bananas (or 3 mashed bananas and ¼ cup unsweetened applesauce)

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Instructions

  • Preheat your oven to 350 degrees Fahrenheit and grease a 24-cup mini muffin tin.
  • Add the whole-wheat flour, rolled oats, flax seed, baking soda and salt to a large bowl and whisk to combine.
  • To a separate bowl add the eggs and whisk them with a fork to break up the yolks. Add the canola oil, the grated carrot, the grated zucchini and the mashed bananas and mix with a spoon until all the wet ingredients are combined.
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  • Pour the wet ingredients into the bowl with the dry ingredients and fold everything together using a rubber spatula just until no streaks of flour remain.
  • Drop about a tablespoon of the muffin batter into each of the prepared muffin cups and bake at 350 degrees for about 18-20 minutes or until the muffins are a nice golden brown.
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  • Remove them from the oven and from their tin and let them cool completely on a cooling rack before enjoying!

This recipe makes about 30 mini muffins, but I usually make 24 mini muffins for the babe and 3 regular sized muffins for my husband and I to enjoy.

I pop these in a freezer bag and store in the freezer for whenever I need a quick snack for Aria.

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Foods for Labour and Delivery

Try thinking of labour and delivery as along marathon that you want to fuel your body for. You want to make sure you give your body the food it needs to substance itself for hours. When a women is in labour, her uterus is the largest and hardest working muscle in your body. When it comes to food choices bland but sustaining is a good place to start, it’ll give you a good low release energy kick. Choose foods that go down easy, as well as offer the energy boost you’ll need for those more-challenging delivery moments. Try focusing on High dietary protein, high fibre but low in sugars.

After some research on the type of foods I should be fuelling my body with to help my body to perform well, I found some get muffin recipes that freeze well so they’re easy to have on hand.

Fuel to Go Muffins
INGREDIENTS

  • 2 cups multi grain flour
  • 1 cup sugar
  • 1 tbsp. cinnamon
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ½ cup shredded coconut
  • ½ cup raisins/dried cranberries/dried blueberries (or any kind of dried fruit (figs,apricots etc) about 1 ½ to 2 cups total
  • 2 cups grated carrots
  • 1 apple shredded
  • 8 oz can crushed pineapple, drained
  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • ¼ cup chia seeds
  • ¼ cup hemp seeds
  • 3 eggs
  • ⅔ cups olive oil (can also use vegetable oil)
  • 1 tsp. vanilla

INSTRUCTIONS fuel-to-go

  • Mix together flour, sugar, cinnamon, baking powder and salt in a large bowl.
  • Add dried fruit, coconut, seeds,raisins, crushed pineapple, apple and carrots. Stir to combine.
  • In separate bowl whisk eggs with oil and vanilla.
  • Combine this mixture with dry ingredients and blend well. This will be very thick.
  • Fill 12 cupcake baking cups heaping full.
  • Bake at 350 degrees for 30-40 minutes

 

Morning Glory Muffins (Carrot, Raisin, Coconut and Pineapple)
INGREDIENTS

  • 2 ¼ cups all-purpose flour ( I used 1 cup whole wheat flour and 1 1/4 cups of all- purpose)
  • 2/3 cup sugar
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon salt
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 (8-ounce) can crushed pineapple (including juices)
  • 1½ cups shredded carrots (2-3 medium)
  • ½ cup raisins
  • ½ cup sweetened shredded coconut
  • ½ cup walnuts (or pecans)

INSTRUCTIONS morning-glory

  • Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper cups.
  • In a large bowl, mix together flour, sugar, baking soda, baking powder, cinnamon, and salt.
  • In a separate bowl, beat together oil, eggs, and pineapple (including pineapple can juices). Stir egg mixture into the flour mixture, just until combined.
  • Stir in the carrot, raisins, coconut, and walnuts. Scoop batter into prepared muffin cups.
  • Bake in preheated oven for about 20 minutes, until a toothpick inserted into center of a muffin comes out clean.