Sunday Morning

It's been a rough week.  School vacation.  Rainy days.  Tween attitudes.  My toddler broke his collarbone after 10 minutes at a playground it took 20 minutes for us to WALK to (he was super brave though, and is healing nicely).

The kids have been on a permanent sugar-high since Easter.  I wake up morings to my older #blessings happily munching on candies that they share (now they share???!!!) with their younger siblings.  This morning my 14 month old started tantruming as he watched his sister eat a cupcake for breakfast.  That did it.  I have no idea how so much sugar has gotten in to our routine, or how and when I lost control, but things had to change.  Now.

I know my 14 month old.  A lovely banana or some hot cereal weren't going to fly since he saw the cupcake.  Alright, let's whip up some muffins.  Some fricken healthy ones.

Now, before I hear about the plethera of sugar substitutes out there that are NOT in my muffins (I was not going to run to the store), I also want to say that the cold-turkey plan for quitting sugar does not work in our familly.  I've tried it.  It's more of a headache than it's worth to me.  So, as of today, we will be gradually decreasing the sugar.  The more gradual and easy the transition, the more likely that they will HAPPILY welcome the new, healthier foods without protest.  You are more than welcome to disregard the sugar/sweetening suggestions in the recipe below and use your own.

Here's what I came up with this morning with what was available in the kitchen:

Toddlers-Can't-Tell Gluten-Free Veggie Muffins

1 3/4 C premixed Gluten Free Flour (I used Pillsbury brand)

1/4 C brown sugar 

2 TBSP raw honey

2 Tsp cinnamon

2 Tsp pumpkin pie spice (or allspice)

2 Tsp baking powder

1 tsp baking soda

pinch of salt

1 banana

2 C shredded baby carrots 

3/4 C cinnamon applesauce

1/2 C to 3/4 C vanilla or plain greek yogurt

4 Tbsp melted butter

1 Lg egg

Preheat oven to 375 degrees.

Combine all dry ingredients in a large bowl.  Set aside.  In a food processor (or I used my Ninja Blender), shred 2 cups of baby carrots.  Or you can use a hand shredder.  I didn't have time.  Reserve one cup of the "shredded" carrots.  With the other cup of shredded carrots, put back in the food processor (or Ninja) and add 1 banana and 3/4 cup of applesauce.  Puree until smooth. ****Disclaimer below******

Add egg, yogurt, honey, carrot/banana/apple puree and shredded carrots to dry mix.  Mix until blended, but do not over mix.  I used a spoon, not an electric mixer.  Mix should kind of be fluffy.

Spoon into paper baking cups in muffin tin.  Bake for 15 minutes, adding 3-5 minutes at a time, until toothpick inserted comes out clean.  Mine turned out perfectly at 15 minutes.

*****The title of this recipe, "Toddlers-Can't-Tell Gluten Free Veggie Muffins" CAN BE MISLEADING.  My 14 month old ate them gleefully.  My soon to be threenager ate happily for a few bites UNTIL HE BIT A SHRED OF CARROT, at which point dramatic gagging, tantruming, and an Apocolypse ensued.  Thus, the recipe was reworked to PUREE ALL VEGETABLES as to not leave ANY TRACE, after which, said toddler was a happy camper.