Recipes

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Blueberry Banana Bran BLW Mini Muffins

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Muffins are a great portable snack for infants, toddlers, children, and adults. They are great at any age! Sometimes getting enough fibre into the diet can be hard, but these fibre-packed Blueberry Banana Bran BLW Mini Muffins help you meet your fibre recommendations for the day. Add this easy muffin recipe to your meal prep, keep some on hand, and store the rest in the freezer for days ahead. Enjoy!

BLUEBERRY BANANA BRAN BLW MINI MUFFINS

Author: Andrea Carpenter, RD

Recipe Type: Baby Food; Sides, Snacks, and Apps

Serving: 40 mini muffins

INGREDIENTS:

  • 1 mashed ripe bananas

  • 1 large eggs

  • 1 TBSP ground hemp hearts

  • 1 TBSP ground flaxseed

  • 1/2 package store-bought plain bran-muffin mix

  • 1 tsp cinnamon

  • 1/4 CUP frozen blueberries

  • 1 1/4 CUP water

DIRECTIONS:

  1. Mash the ripe bananas in a bowl.

  2. Add egg and blend into oil and banana mixture.

  3. Mix the hemp hearts, flaxseeds, cinnamon and water into the banana mixture.

  4. Add the muffin mix and gently fold until just combined. Do not over-mix or the muffins will have a tough texture.

  5. Gently fold in the frozen blueberries.

  6. Line a mini muffin tray with parchment muffin liners to prevent sticking. Alternatively, spray the muffin tray with coconut oil.

  7. Bake at 400 degrees for 7 minutes or until a toothpick comes out clean. Allow to cool completely before storing in airtight containers. These muffins also freeze well.

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PB and Jam

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PB & Jam

Author: Andrea Carpenter, RD

Recipe Type: Smoothies

Serving: 2

INGREDIENTS:

  • 1/2 cup water

  • 1/2 cup unsweetened milk alternative (pea, hemp, almond, coconut)

  • 1 banana

  • 2 TBSP natural peanut butter

  • 1/2 cup cooked (chilled or frozen) beets

  • 1/2 cup strawberries

  • 1/2 cup raspberries

DIRECTIONS:

  1. Add all ingredients to the blender, in the order listed above.

  2. Start blender at low and gradually increase to maximum (or use a smoothie setting if you have it). Add additional water if too thick.

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Baby Banana Pancakes

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Getting eggs into an infant starting out on solids can be tricky. Something many parents struggle with, myself included. Once babies are established on solids, it’s important to introduce the top allergen foods, but sometimes that can prove to be a challenge in itself. Whole eggs, when cooked scrambled, fried, in an omelet, etc. can have a chewy texture that makes it challenging for a baby to eat without teeth.

Using eggs as an ingredient in foods offered to your child is a much easier way to ensure they actually eat the egg, and get the exposure to this allergen. French toast is one of my favourites to offer my son, which actually inspired me to create this recipe. My Baby Banana Pancakes uses iron-fortified infant cereal which surpasses the iron content of french toast, and its softer texture makes it ideal for those who are still gumming their meals.

Author: Andrea Carpenter, RD

Recipe Type: entree (first foods)

Serving: 12 pancakes

INGREDIENTS:

  • 1 ripe organic banana

  • 2 large eggs

  • 1/4 cup iron-fortified infant cereal

  • 1/4 teaspoon vanilla extract

  • Sprinkle of ground cinnamon

  • Organic coconut oil (for frying)

DIRECTIONS:

  1. In a bowl, mash the banana with a fork, add the eggs and combine.

  2. Stir in cinnamon and vanilla.

  3. Gradually add in the iron-fortified infant cereal and mix until fully combined.

  4. Heat a non-stick skillet on medium heat and add a drizzle of coconut oil.

  5. Drop the batter into desired pancake sizes and cook for 1-2 minutes, or until cooked through and golden brown.