Bradley has been trying new foods left and right, and thankfully, he has had no allergic reactions or no really adverse feelings towards anything. Since he is eating more table food, I wanted to whip up a breakfast muffin that he can enjoy with his usual oatmeal. These muffins combine both bananas and blueberries, plus all other ingredients he has already tried (so I know he won't be allergic). He didn't really know what to think of these, but it was a nice switch-up from his regular morning breakfast routine!
- 2 large, ripe organic bananas
- 1 egg, beaten*
- 1/2 cup purified water
- 1/2 cup organic whole milk
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 tsp. baking soda
- 2 1/4 tsp. baking powder
- 1 tbsp. brown sugar
- 1 pint fresh organic blueberries
Preheat the oven to 350 degrees F. Grease two mini 12-hole muffin tins.
In large bowl, mash bananas. Add egg, water and milk.
In a separate bowl, combine flours, baking soda, baking powder and brown sugar. Slowly add to wet ingredients, stirring to combine. Once combined, use a spoon to gently stir in the blueberries.
Spoon about a tablespoon into each muffin tin. Bake for 8-12 minutes, or until a toothpick inserted comes out clean.
Serve warm or at room temperature. Store in an airtight container.
To freeze, wrap each muffin individually in plastic wrap and place them all in a large ziplock bag. To thaw, pop in the microwave for 15-20 seconds, or allow to defrost at room temperature. You can store the muffins in the freeze for up to one month.
Source: Adapted from The Homemade Baby Food Recipes Blog