Happy Friday, all!
One of the things I’m looking forward to doing here on this blog is sharing some kitchen adventures with you all. Today, I thought I’d start with a recipe for the wee babes, since that’s a lot of the cooking I do now. When looking for a recipe to kick it off I have decided to look no farther than the recipe for the tasty little nugget that my babe is currently sitting in his high chair devouring as I write this post.
Recently my son and I were at our weekly Friday playgroup with a bunch of moms and babes from the ‘hood and River got introduced to his new favorite thing: Banana Wheat Germ Muffins. One of his little friends’ mom had brought one from the batch she had freshly made for him to snack on at playgroup. True to form, River sniffed out said friend’s snack muffin and made a beeline for it. If he could have, the kid would have eaten all of his little friend’s treat. Instead of allowing him to do it, I got the recipe from his mom (thanks, Meredith!) and made him a batch the next day. It’s a recipe from Weelicious (and moms if you are not familiar, get thee to Weelicious. For real, it’s a great site with tons of healthy kid friendly foods, that by and large they actually eat!) It’s full of great stuff like banana, whole wheat and wheat germ and NOT full of not so great stuff like sugar. To pump up the nutrients a little I adapted the recipe to also include some extra fruits and veggies. The batter takes no time to come together so from measuring ingredients to pulling the piping hot bundles of joy from the oven took almost exactly 30 minutes. I’ll also say, that for those of you with no kids both my wife and mother said the muffins were delicious, so make and enjoy even if you have no children, I won’t tell. Enjoy!
BANANA WHEAT GERM MUFFINS
*recipe adapted from Weelicious
- 1 cup whole wheat flour
- 1 cup wheat germ
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 3 medium bananas, very ripe and mashed
- 1 banana, sliced in 3/4 inch thick slices
- 1/4 cup natural or homemade applesauce
- 1/2 cup shredded zucchini
- 1/2 cup agave nectar or honey
- 3 tbsp vegetable oil
- 1 tbsp vanilla
- 1 large egg
- Preheat oven to 350 degrees
- In a medium bowl mix whole wheat flour, wheat germ, baking powder, baking soda and salt.
- In a large bowl combine the mashed bananas, applesauce, zucchini, agave or honey, oil, vanilla and egg. Mix well until thoroughly combined.
- Add 1/3 of the flour mixture to the banana mixture and mix until just combined, do not over mix. Add the second third of the flour mixture and mix in the same way. Add the last third of the flour mixture and mix until all the flour is just combined.
- Either grease muffin tin or line tin with muffin cups and fill each 3/4 full.
- Place the 1 slice of banana on top of each filled muffin cup.
- Bake muffins 15 minutes for mini muffins or 20 minutes for regular muffins, making sure an inserted toothpick comes out clean.
- Cool completely.