Guys! I’m so excited to be sharing the NEW Gerber Smart flow packets (see more here) – as well as a fun new “toddler approved” mini muffin recipe. BOOM!
We have officially entered the “I’m-hungry-and-want-to-eat-but-will-refuse-anything-you-give-me” phase. It’s super adorable, right? My once esteemed “garbage disposal” of a baby has now decided that she wants to make me work to get her to eat. It’s exasperating.
However, there are still a few things that she downs, NO PROBLEM, evertime. At the top of the list are the Gerber packets of awesome. Packed with fruits and veggies, I feel very little guilt about handing my babe a packet to eat. Plus, they’re easy to cart around.
We headed to our local Walmart (aka Kroger) to stock up on our Gerber Smart Flow packets (you can tell she is SUPER excited) and it hit me….
I realized that I should use these little packets to make something delicious. Something easy. Something on-the-go. Something (dare I say) healthy and delicious. It was on.
I’ve had “healthy” muffins before and they’re always tasteless, sponge-y, and disgusting. I mean GROSS. Just gross. That was my mission: Make something delicious, not weird. Most importantly, it had to be toddler/kid approved.
After some fiddling in the kitchen, the hubby and I did it: Great success! We used good ingredients and made something delish – we might have added a few chocolate chips for a little more eye-appeal…. I mean, They have to pass toddler standards!
The end result really is delicious, and I’m not just saying that. I tried them and almost forgot I was eating a healthy little baby muffin. No lies. Yes, the mini chocolate chips helped, but it really was delicious.
Most important? Kid and toddler give it a big thumbs up! High fives to moms everywhere tricking their kids into eating good foods! Boom!
Muffins so good that even your toddler can't so no. Booya!
- 1/2 cup butter room temperature
- 1/2 cup Xylitol
- 2 large bananas
- 1 pkt Gerber "Easy Flow" grabbers (We used Apple Sweet Potato)
- 2 large carrots (or two cups baby carrots)
- 2 eggs
- 1 1/2 cup oats
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- *optional* mini chocolate chips (Use them!)
- Preheat oven to 375.
- Combine all ingredients in a blender.
- Do several cycles - you want the batter to be nice and runny.
- Spray several muffin tins.
- Pour batter into tins. (You can fill most of the way full because they won't rise very much)
- Bake mini muffins for 10 min, regular muffins for 12-15 min.
- Let cool in tins for 10 min.
- Store at room temperature for a few days or freeze for a snack later!
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