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
- 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
- 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
- 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)
- 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.
- 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.
- 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.
Aria and I have been exclusively breastfeeding for almost 4 months! As a treat to both of us I wanted to make a lactation cookie that taste great and worked like a charm. This was a prefect way to boost my supple for my stock pile or when Aria felt extra peckish
Yield: makes about 20 to 22 cookies, depending on your scoop
Total time: 45 mintues
Preheat the oven the 350 degrees F.
In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.
In the bowl of your electric mixer, beat the butter and coconut oil on medium speed until creamy. Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed. Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes. Add in the vanilla extract and beat until combined again. Gradually add in the dry ingredients, beating on low speed until just combined and mixed. Stir in the chocolate chucks ( coconut and almonds if adding) with a spatula until they are evenly dispersed.
Scoop the dough into 1-inch rounds (I use an ice cream scoop so they are fairly uniform in size) and place on a baking sheet about 2 inches apart. Bake for 10 to 14 minutes, or until the bottoms are golden. Let cool completely before storing in a sealed container.
Have you ever had those crunchy Nature Valley granola bars, the one in the green package? This granola has a similar crunch. They are vegan PLUS, they are gluten-free with no refined sugar, boom!
I have my granola with very simple with nonfat vanilla Greek yogurt. Other great options are almond, soy or coconut yogurt to keep it vegan, or if you insist a custard
or lemon curd and shape the granola into mini tart pans would be so yummy if you are making these for more of a dessert.
- 1 1/2 cups old fashioned oats , Quaker
- 1 cup walnuts finely chopped
- 1 tablespoon Chia seeds
- 1 tablespoon hemp hearts
- 1 tablespoon ground flax seed
- 5 tablespoons coconut oil melted
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (ground)
- 2 cups greek yogurt (coconut yogurt, or almond yogurt)
- 4 cups mixed fruit for topping, (strawberries, raspberries, blueberries, apples. I love using mango and blackberries.)
Prep time: 20 mins
Cook time: 15 mns
- Pre-heat oven to 325°F.
- Mix the oats, nuts, seeds, melted oil, honey, vanilla and cinnamon together in a bowl until thoroughly coated.
- Spread evening of a baking sheet, if you are making the granola into tarts: press about 3 tablespoons of the mixture into non-stick mini tart pans. Use the back of an oiled spoon to help press the granola evenly across the pan and up the sides.
- Bake in the center rack of the oven for about 15 to 17 minutes, or until golden. Remove and let cool.
If making into tart shells: immediately after you remove the tart shells from the oven, use the back of the spoon to press down the centers of the crust to create more of an indentation, and push up the sides. The shell puffs up in the oven, so it helps to reshape the crust after it bakes while still hot. Allow cooling completely in the pan before removing. Use a small knife to gently release the sides of the crust, working around each side, then very carefully remove it from the pan, turning over if needed into your hand. The crust should be crisp on the sides and hold together, but will be delicate.
When you are ready to enjoy, I serve about ½ cup of the granola pre serving or one mini tart per serving.
This recipe yields about 3 cups or 8 mini tarts.
At about 30 weeks I made a list of everything I wanted to get done before baby came. I wanted to prepare, as I knew I wouldn’t have the energy to do most of the things I normally get done in a day. Here are some of the items I did before hand that was actually helpful.
Freezer meals – the hype is true. It was so much easier not to worry about what to make every night. Start small and do a couple meals a day for a week or two and you will feel better. I don’t love some of the pinterest blogs that have 50 meals in a day, that’s too much. I also made different healthy muffin recipes and froze them for snacks to have out for whenever I felt hungry.
Cleaning crew– it was a good idea to have a cleaning company come in a couple weeks before baby. It wasn’t like I didn’t have to clean at all after baby but it did help with only having to do very little in the first few weeks.
Haircut and color – I might not get my hair cut as often as others so going this chore before the baby came was a good way to keep it off my to do list in the few months after baby was born.
Addresses for birth announcement – I got together all the addresses of the family and friends I wanted to send baby announcements to in the few weeks before baby came. I printed them out on labels so all I had to do is stick them on the envelopes. Perfect time saver.
Stock up on house hold items – I took a day a couple weeks before baby’s due date to stock up on items around the house like COFFEE, laundry detergent, toilet paper, Kleenex, paper towels, pads, diapers, wipes, shampoo and conditioner. If you don’t have time to do this, usually it’s easy enough to find friends or family to do a shop for you in the first couple weeks after birth.
Look into/ Contacted Newborn Photographers – Most newborn photographers like having your session 7-14 days after your baby is born. I didn’t really know how a lot of people felt up to taking photos such a short time after birth yet alone doing all the research just days after birth. Once we decided on a photographer I contracted her to let her know of the date and find out what to do next. I specifically wanted my photos out of the house so I mentioned my preferences at this time as well.
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
- 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
- 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)
- 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)
- 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.