If you are a parent to a baby or toddler, you understand the battle of trying to ensure they get enough protein and iron-rich foods in their diet. It’s not uncommon for babies or toddlers to become more selective with some of their foods, but in my experience, handheld mini muffins are a great way to entice your little eater into giving them a try. These are perfect for young children as their are packed with iron from the iron-fortified cereal and eggs, have a kick of protein from the eggs and hemp hearts, and balanced with sweetness from ripe bananas. These have no added sugar so you can feel good about offering these at breakfast, lunch, dinner, and snacks!
Author: Andrea Carpenter, RD
Recipe Type: Baby Food; Sides, Snacks, and Apps
Serving: 16 mini muffins
2 mashed ripe bananas
40 ml coconut oil, melted
2 large eggs
3 TBSP hemp hearts
1/2 TBSP baking powder
3/4 cup iron-fortified infant cereal
1 tsp cinnamon
Topping (optional):
1 TBSP melted coconut oil
1 TBSP all purpose flour
1 TBSP brown sugar
Mash the ripe bananas in a bowl.
Melt the coconut oil and stir into mashed bananas.
Add eggs and blend into oil and banana mixture.
Mix the hemp hearts, baking soda, iron-fortified cereal, and cinnamon together then add to the banana mixture, gently folding until just combined. Do not over-mix or the muffins will have a tough texture.
Line a mini muffin tray with parchment muffin liners to prevent sticking. Alternatively, spray the muffin tray with coconut oil.
If preparing the topping, melt the coconut oil and mix with the flour and sugar. Spoon the topping over each muffin prior to baking.
Bake at 350 degrees for 25 minutes or until a toothpick comes out clean. Allow to cool completely before storing in airtight containers.
