Carrot Apple Walnut Muffins

My son was watching Curious George yesterday morning, and George and another character were baking carrot muffins for a bake sale in the episode. Of course as soon as it was over my son HAD to bake carrot muffins too. He went running into the kitchen asking me to follow him saying he had to get the ingredients out. So of course I followed. As he was getting the bowls and measuring cups out I quickly (like in 5 minutes) came up with this recipe. This is a yummy, healthy muffin that your whole family can enjoy starting at 12 months.

Here's what you need: Yields 9 muffins

1 cup stoneground whole wheat flour

1/2 cup oats and flax (I used 1 package Nature's Path Oats and Flax oatmeal)

1/4 cup brown sugar

1/4 cup vegetable oil

4 oz organic applesauce

3 organic baby carrots grated

1/3 cup crushed walnuts

2 tsp baking powder

2 eggs beaten

Preheat oven to 350F.  Mix all ingredients into a large mixing bowl until smooth. Spray a muffin pan with nonstick cooking oil. Spoon batter into each slot (about 2 spoonfuls). Bake for 17 minutes. Remove from oven and let cool. Serve and enjoy!

Pumpkin Butter Stuffed Crescent Rolls

I've been testing out some new recipes for Thanksgiving, and came up with this pumpkin butter recipe yesterday. Anyone who reads this blog knows how much I love pumpkin butter. Unfortunately it is only sold in stores for a very short time, so I decided to try making my own. This is so easy to make, it literally took me maybe 5 or 10 minutes! You can eat this pumpkin butter on almost anything, but I'm planning on serving it inside crescent rolls for Thanksgiving, so that's my focus today :) These crescent rolls were so delicious. They tasted like a pumpkin spiced cinnamon bun (which was exactly what I was going for!) You can serve these to little one's ready for finger foods, and whoever else might be sitting around your Thanksgiving table!

Here's what you need for 8 crescent rolls:
1 package Pillsbury crescent roll dough

Pumpkin butter:
1/2 cup canned organic pumpkin puree
1/2 tsp pumpkin pie spice
1 tsp maple syrup
2 tbsp honey (more or less depending on how sweet you want it)
1 tbsp lemon juice

Preheat oven to 375F. Roll out crescent roll dough on an ungreased cookie sheet. Mix all ingredients for pumpkin butter together until smooth. Spread about a tbsp of pumpkin butter on each triangle of dough and then roll into a crescent. Place in oven and bake for 12 minutes. Let cool for a minute and serve. Put the rest of your pumpkin butter in a sealed container in the refrigerator. It should keep for 3 to 5 days. Enjoy!

Gluten Free Oatmeal Raisin Muffins

Every year around this time (autumn) I start to crave oatmeal raisin baked goods. Yes I know it's a little odd, and I'm not sure why I crave these in the fall, but I do. So,  here's a recipe I came up with a few weeks ago that definitely feeds my cravings! These are gluten free and filled with nutrient filled foods like organic spinach and flax meal. These are for little one's 10+ months who are ready for finger food and Mommies and Daddies of all ages.

Here's what you need:

2 cans organic garbanzo beans rinsed and drained

1 cup organic oats

1 handful organic spinach

3/4 cup pure maple syrup

1/4 cup peanut butter

1/4 cup flax meal

1 tbsp ground cinnamon

1 tsp vanilla extract

2 tsp baking powder

1/3 cup milk

1 cup raisins

Preheat oven to 350F. Mix everything but raisins in a food processor and blend until smooth. Add raisins and stir. Spray muffin pan with cooking spray. Scoop batter into pan (about 2 spoonfuls per slot). Cook for 15 to 20 minutes or until a toothpick that you stick in muffin comes out clean. Let cool and enjoy!

Chocolate Chip Souffle

Yes, you can eat chocolate chip souffle and not feel guilty about it! This is made with garbanzo beans, kale and lots of other yummy ingredients. I know you're thinking "garbanzo beans, kale? How can this be a delicious dessert?" Well trust me it is so melt in your mouth delicious you probably wont be able to just eat one! You can serve this at a dinner party, or as cupcakes at your little one's birthday. They are sure to impress, and your guests will not believe they are eating garbanzo beans and Kale!

Here's what you need for 12 to 16 servings:
2 cans garbanzo beans drained
1/3 cup peanut butter
1 cup brown sugar
1/2 cup organic oats
1/2 cup chopped walnuts
2 tsp vanilla extract
2 tsp baking powder
1/4 cup finely chopped organic kale
1 tbsp flax meal mixed with 3 tbsp water
1/4 cup milk
1 1/4 cup semi sweet or bittersweet chocolate chips

Preheat oven to 350F. Mix all ingredients, except for chocolate chips, in a large food processor and blend until smooth. Spray cupcake tray with cooking oil. Spoon batter into cupcake tray (about 2 spoonfuls per slot). Place in oven and bake for 14 minutes. Serve warm for souffle texture, or let cool for a cupcake texture. Enjoy!

Cheddar Biscuits with Kale and Corn

I love a good cheddar biscuit (I mean really who doesn't!) I came up with this recipe the other day in an attempt to create a healthy cheddar biscuit. These are made with multigrain pancake mix, flax meal, corn, kale and of course cheddar cheese. There's no extra salt, oil or butter, but trust me these are seriously yummy and full of flavor. You can serve these along side any brunch or dinner meal, or just eat them as a snack. These are for little one's 10+ months and Mommies and Daddies of all ages!

Here's what you need for 8-10 biscuits:

2 cups multigrain pancake mix

2/3 cup milk

1/2 cup finely chopped organic kale

1 cup frozen organic corn kernels

1 to 2 handfuls shredded cheddar cheese

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon 

1 tbsp flax meal mixed with 3 tbsp water

Preheat oven to 425F. Put 1/2 cup frozen corn kernels in a food processor and blend until it makes a powdery meal. Put in a large mixing bowl. Add all other ingredients and stir until smooth. Using a spoon, dollop mixture one by one onto a baking sheet and place in oven. Bake for 8 to 10 minutes. Let cool, serve and enjoy!

Black Bean Brownies

I've been seeing a lot of black bean brownie recipes popping up, and after trying garbanzo beans in the healthy chocolate pie I decided to come up with my own black bean brownie recipe. These brownies are so yummy and fudgie. They taste just like the real thing, but are so much healthier. These are gluten free, and made with organic apples, carrots, and black beans. I know you're probably thinking, "How is it possible that apples, carrots, and black beans mixed with a few other ingredients could taste like brownies?" Well believe me they do! These brownies are another great alternative to a birthday cake, or a great way to feed your chocolate craving :)

Here's what you need (Makes between 8 to 12 servings)

1 can organic black beans, drained

1 cup organic oats

1 cup brown sugar

1/4 cup peanut butter

4 oz organic carrot apple puree (you can use baby food puree)

2 tbsp flaxmeal + 6 tbsp water (mix together in a small bowl)

1 tsp vanilla extract

1/2 tsp baking soda

1/2 cup chocolate chips melted with 1/4 cup skim milk

1/2 cup chocolate chips

Preheat oven to 350F.  Place a small pot with 1/4 cup milk over medium high heat. When milk gets hot remove from heat and add 1/2 cup chocolate chips, stir to melt. Put all ingredients except for the last 1/2 cup of chocolate chips into a food processor and blend until smooth. Add last 1/2 cup chocolate chips and stir. Spray an 8x8 brownie pan with cooking spray. Pour batter into pan and place in oven. Bake for 50 minutes. Let cool, cut into squares and enjoy!

Healthy Chocolate Chip Pie

OK I know you're all thinking healthy chocolate chip pie how is that possible? All I can say is, it is, and it's delicious. I wish I could take full credit for this recipe, but I found it in one of my favorite blogs Chocolate Covered Katie. I changed the original recipe a little bit by adding kale and avocado, and not using oil. You can find the original recipe here. This recipe is gluten free, vegan and delicious.  This would make a really delicious birthday cake or treat for little ones 12+ months.

Here's what you need:
1 can garbanzo beans drained and rinsed
1 to 2 handfuls organic kale
1/2 large avocado
1 cup organic quick cooking oats
1 cup brown sugar
1/4 cup organic applesauce
1/3 cup peanut butter
1/2 tsp baking soda
2 tsp baking powder
2 tsp vanilla extract
1/2 tsp salt
1 cup chocolate chips

Preheat oven to 350F. Put all ingredients (except chocolate chips) in a large food processor and blend until smooth. Add chocolate chips and stir. Spray a deep pie dish with cooking spray.  Pour batter into pie dish and bake for 45-50 minutes. The outside should be golden and crisp, while the inside should be  like a fudge texture. Let cool for 5 to 10 minutes and enjoy!

Vegan Banana Blueberry Kiwi Bread

I've been experimenting a lot with vegan snacks lately, and came up with this one last week.  It is SO yummy, and it's a great healthy snack for the whole family. This delicious snack is jam packed with omega 3s, antioxidants, and whole grains, potassium, fiber, and other vitamins and minerals essential for you and your little ones. This is for little ones who are ready for finger foods and Mommies and Daddies of all ages.

Here's what you need for one loaf:
1 1/3 cup stoneground whole wheat flour
3/4 cup flax meal
1/2 cup Trader Joe's organic apple & wild berry sauce
1/2 cup dark brown sugar
1/4 tsp salt
2 mashed bananas
1/3 cup organic blueberries
1 to 2 kiwis peeled and then chopped
1 tsp oil (I used canola)
2 tbsp flaxmeal mixed with  6 tbsp water (mix this in separate bowl)

Preheat oven to 350F. Mix all ingredients together in a large bowl. Add the flax meal and water mixture and stir until smooth. Spray bread pan with cooking spray. Pour batter into pan and bake for 45 to 60 minutes (until you can stick a toothpick in and it comes out clean.) Let cool, slice and enjoy!

Apple Cinnamon Oatmeal Muffins

I love apple cinnamon anything. Whether it's oatmeal, pancakes, applesauce, yogurt, pie, ice cream, tea.... If it's apple cinnamon, I'll probably eat it. These muffins are a great family snack. They are packed with  healthy goodness (like flax seed with Omega 3s) for the whole family. These are for little ones 10 to 12+ months who are ready for finger foods and Mommies and Daddies of all ages.

Here's what you need for a dozen:
1 3/4 cup stoneground wheat flour
1/2 cup organic oats
1/3 cup flax seed
1 1/2 cup organic applesauce
2 tbsp ground cinnamon
2 tsp baking powder
3 tbsp brown sugar
pinch salt
2 eggs beaten (you can substitute 2 tbsp flax meal mixed with 6 tbsp water for the eggs)
1/4 cup milk

Preheat oven to 350F. Mix all ingredients together in a large bowl and stir until smooth. Spray muffin pan with cooking spray and spoon the batter into each slot (about 2 tbsp per slot). Place in oven and bake for 20 minutes. Let cool and enjoy!

No Butter Spinach Berry Oatmeal Cookies for the Whole Family

I thought of this idea a few weeks ago, and finally decided to try coming up with a recipe yesterday. I wanted to bake a cookie that I could give to my toddler and not feel guilty after. This cookie is made without butter, and is jam packed with vitamins and antioxidants for you and your little one. The best part, it actually tastes good! My husband had 3 last night, and my little one was so excited when I told him we were going to have cookies for a snack! This is for little ones 12+ months who are ready for finger food.

Here's what you need (makes 12 to 16 cookies)
5 oz organic baby spinach puree (or you can use 1 Plum organic Spinach Peas and Pear baby food pouch)
1/4 + 1 tbsp cup sugar
1/4 cup brown sugar
2 eggs
1 tsp vanilla extract
2 cups stoneground wheat flour
1 packet Trader Joe's organic Oats & Flax instant oatmeal (or 1/4 cup quick cooking oats and 1/4 cup flaxseed)
3/4 cup dried mixed berries (these come in a package at any grocery store. My blend had blueberries, cherries, plums, and cranberries)

Preheat oven to 350F. Grease cookie sheet (I used cooking spray). Mix veggie puree with sugar, eggs, and vanilla extract until well blended. Gradually stir in flour, oats and flax. Stir until smooth. Add dried berries and stir again. Spoon cookie dough onto cookie sheets. Place in oven and bake for 12 to 15 minutes. Let cool and enjoy!

Whole Wheat Banana Zucchini Muffins for the Whole Family

As my son is getting older, and more aware of the different types of food I put in front of him, he is becoming quite skilled at eating around the veggies. Now there are some veggies that he loves and will eat no matter what, but others will end up on the floor or left on his tray. As a result, I sneak the other veggies into his food by mixing them into muffins or meatballs, etc.... I do secretly feel like an evil genius when he's eating said muffins and meatballs and loving them. I'm definitely doing the evil "HA HA HA" laugh in my head thinking how I got him to secretly eat the veggies.

Now onto the muffins. I made a discovery about a month ago when I was baking bread and realized I didn't have all the veggies I wanted to put in it. I went to my pantry and grabbed a baby food veggie pouch and put it in the batter instead. The bread came out moist and tasted like the veggies in the pouch! Seriously one of the greatest baking discoveries I've made! So much easier to use the veggie pouch, especially when you're short on time caring for a toddler. With the muffins, I used mashed banana, and then 1 Plum Organics zucchini banana pouch. If you can't find that one you can use any pouch or baby container with squash or spinach, or puree your own zucchini if you have time. These muffins are for little ones 10+ months who are ready for finger foods.

Here's what you need: Makes 12 muffins
2 cups stoneground whole wheat flour
1 tsp baking soda
1/4 tsp salt
1/2 stick butter
3/4 cup brown sugar
3 mashed ripe bananas
1 Plum Organics zucchini banana pouch or 1 large zucchini pureed
2 eggs beaten

Preheat oven to 350F. Mix flour, salt and baking soda in a large mixing bowl. In another bowl, stir together butter and brown sugar until it gets creamy. Add mashed banana, zucchini, and egg to the brown sugar and butter mixture. Stir until smooth. Add banana mixture to flour and stir until well combined. Lightly grease a muffin tray, and spoon the mixture into each slot on tray (one to two spoonfuls per slot). Place in oven and bake for 20 - 25 minutes. Let cool, serve and enjoy!

Irish Soda Bread Biscuits

Happy St. Patrick's Day! Here's a recipe for Irish Soda Bread Biscuits that's yummy, and fun to make with your little ones. I found this recipe on foodnetwork.com. I changed a few things to make it a little healthier. I used whole wheat flour and regular milk instead of white flour and buttermilk. My little guy and I had so much fun making these yesterday and he ended up loving the biscuits! He ate 2! These are for little ones old enough for finger food.

Here's what you need:
2 cups stoneground wheat flour
2 tsp sugar
3/4 tsp baking soda
3/4 tsp salt
2 tblsp diced cold butter
1/2 cup raisins
3/4 cup whole milk

Preheat oven to 375F. Mix 2 cups flour, 2 tsp sugar and 3/4 tsp each baking soda and salt in a bowl. Work in 2 tblsp diced cold butter by hand. Add 1/2 cup raisins. Mix in 3/4 cup milk, you can add a little more if the dough seems too dry. Knead batter with hands until you get a nice dough. Pat out the dough until it's about 1 inch thick. Cut dough into rounds. I used a small juice glass to cut out the biscuits. My little guy loved pushing it down into the dough. Spray baking sheet with cooking spray and place biscuits on tray. Place in oven and bake for 15 to 20 minutes. I baked mine for 18, I think closer to 15 would be better. Let cool and enjoy!

Raspberry Banana Scones

I first made these a few weeks ago and they ended up looking like baked pancakes. They were a mushy mess, but tasted good. The texture was definitely not what I was looking for. I tweaked my original recipe this morning, and tried to make them again. This time they came out just the way I wanted! These are a yummy snack, or breakfast, for you and your little ones that's super easy to make. These are for little ones who are ready for finger food.

Here's what you need:
1 cup whole wheat or multigrain pancake mix
1/2 cup organic rolled oats
1/2 cup milk
1 organic banana cut into slices
1 to 2 handfuls organic raspberries
1 tsp honey
1 tsp ground cinnamon

Preheat oven to 450F. Mix all ingredients together in a large mixing bowl until it becomes a smooth batter. Spoon 1 or 2 spoonfuls of batter per biscuit onto an ungreased baking sheet. Place in oven and bake for approx 8-10 minutes. Let cool for a minute, serve and enjoy!

Fruit and Veggie Buckwheat Muffins

I was going to call these everything but the kitchen sink muffins because that's basically what's in them. I made these for my son's playgroup yesterday and they were a big hit with the little ones and the Mommies! These are jam packed with essential nutrients and are super yummy. These are for little ones who are ready for finger foods (approx 10 to 11 months).

Here's what you need: (This makes about 16 muffins)
2 cups buckwheat flour
1 cup organic oats
1/4 cup brown sugar
1 zucchini
1 to 2 large carrots (or 4 to 5 baby carrots)
1 cup baby spinach
1 to 2 pears
8 oz Trader Joe's organic apple sauce with wild berries (or 4 oz applesauce, 1/2 cup blueberries, 1/2 cup raspberries, 1/2 cup blackberries)
1 egg
1/2 cup milk

Preheat oven to 350F. Chop up zucchini, pears, and carrots and put them in a food processor or blender. Add spinach and berry sauce (or berries and applesauce if you can't find berry sauce) and puree. Mix buckwheat flour, oats, brown sugar, egg and milk in a large mixing bowl. Add fruit and veggie puree and stir until mixed. Spray a cupcake/muffin tray with cooking spray. Add one or 2 spoonful of batter into each slot. You could also use an ice cream scoop. Place muffins in the oven and bake for 20 minutes. Muffins are done when you can put a toothpick or knife in the middle and nothing comes out. Let cool and enjoy!

Vegan Apple Spinach Bread

There was a little deli near where I used to work that sold vegan apple bread. I used to get it once or twice a week. I've been missing it, so I decided to try to make my own version. I added spinach to it to add some more fiber and iron. My little guy loved this bread. He had it for breakfast the next morning with some mashed banana on top. My husband and I enjoyed it too! This is for little ones ready for finger food 10+ months.

Here's what you need:
1 cup whole wheat flour
1 cup whole wheat pancake mix
2 tsp baking soda
1 cup unsweetened organic apple sauce
1 tblsp ground cinnamon
2 tblsp brown sugar
1 cup spinach
2 tbslp extra virgin olive oil

Preheat oven to 350F. Puree spinach with a little water and then mix all ingredients together in a mixing bowl.  Spray a bread pan (loaf pan) with cooking spray and then pour batter into it. Place in oven and cook for 25 minutes. Let cool and then slice and serve.

Carrot Apple Bread

Every so often I get the urge to bake, and this is what I came up with the other day. It's a yummy, healthy bread that the whole family can enjoy. My little guy loved it. He kept asking for more every time he finished a slice! I think I managed to eat a slice before he and my husband ate the whole loaf. This tastes great with jam, apple butter, or just on its own. This is for little one's who are ready for finger foods (approx 9+ months).

Here's what you need:
1 cup stoneground wheat flour
1 tsp baking powder
1 to 2 large carrots grated
1/2 cup organic apple puree or unsweetened organic applesauce
1 egg
1 tblsp cinnamon
2 tblsp oil
1/4  cup brown sugar
2 tblsp apple butter (optional)

Preheat oven 350F. Mix all ingredients in a large mixing bowl until smooth. Pour into a greased (I sprayed with cooking oil) bread/meatloaf pan and bake for 40 minutes. Let cool and then slice. Cut into bite size pieces for your little one. Enjoy!

Pumpkin Pear Buckwheat Muffins

I am definitely not a baker, but this is what happens when I watch a few episodes of cupcake wars! I had pumpkin puree and some pear left over and was trying to think of something I could make with both of them. I thought they would taste good together in a muffin, so I came up with this recipe. Again, I am not a baker so this recipe could've been a big miss.  Luckily the muffins were really yummy and surprisingly moist and light. My husband and son loved them. I might have to start experimenting a little more with baked goods!

Here's what you need:
1 cup buckwheat flour
1 cup multigrain pancake or baking mix (I used Trader Joe's)
2 eggs beaten
1 cup canned 100% pure pumpkin
1 pear peeled and finely diced
1 tblsp pumpkin pie spice
2 tblsp pumpkin butter
1/4 cup canola oil
3/4 cup milk

Preheat oven to 400F. Mix ingredients together until it forms a smooth batter. Spray cupcake tray with cooking spray. Pour batter into tray. Place in oven and cook for 20 minutes. Let cool, serve and enjoy!