While I don’t get to do it very often, I really enjoy cooking with my nieces whenever possible. They are eager to learn and help, but it takes some careful prep on my part to make sure I’ve chosen a good recipe.
These two recipes are kid-tested, and pass the taste test!
Toddler Muffins (adapted from Allrecipes.com and pictured above!)
- 1/2 cup spreadable margarine (I use Canoleo)
- 1/2 cup brown sugar
- 2 large bananas, mashed
- 2 eggs, beaten
- 1/2 cup cooked mashed squash
- 1 carrot, grated
- 1/2 cup zucchini, grated
- 1 cup AP flour
- 1/2 cup quick oats
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- Preheat oven to 375.
- Prepare 12 muffin cups.
- Cream together the margarine and the sugar.
- Add the mashed banana and eggs, and mix thoroughly.
- Add the squash, carrots and zucchini and mix well.
- Carefully add the remaining ingredients and stir until just combined.
- Spoon batter into the muffin cups.
- Bake 15-20 mins, or until an inserted toothpick comes out clean.
PB Oatmeal Bars (adapted from Food.com – * denotes changes/additions)
- 1 egg, beaten
- 1 mashed banana
- 1/4 cup creamy PB
- 1/2 cup milk
- 1 tsp. vanilla extract
- 1 1/2 cups old fashioned oats*
- 1/4 cup light brown sugar
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 tsp. ground cinnamon
- handful chopped salted peanuts*
- handful semi-sweet chocolate chips*
- Preheat the oven to 350.
- Prepare an 8″ x 8″ baking pan.
- Mix thoroughly together the eggs, banana, and PB.
- Add the milk and vanilla and mix well.
- Add the oats, brown sugar, baking powder, salt and cinnamon and mix well.
- Pour into the baking dish.
- Sprinkle the top with the peanuts and chocolate chips.
- Bake for about 20 mins (see note).
- Cut into squares and enjoy while warm!
The mixture will be a little gooey, but make sure the middle is completely set before removing from the oven.