Toddler Muffins (CMPA Milk Introduction): Two Ways!

This is recipe number four and five that I have made in an attempt to get my 1-year-old to enjoy consistent amounts of cow's milk protein. These have had the greatest success. The other recipes (2 types of cookies and a savoury cracker) were no-gos. He would take a bite and then assume they were for the dog. I am trying not to take this as a personal attack to my baking skills! I really need to find something that he will enjoy and want to keep reaching for. Without consistency, I really can't move along through the milk ladder.

I have the cookies and crackers in the freezer and will continue to offer these foods as a milk introduction food (one option per day at the moment) in hopes he will eventually develop a liking for these foods. Let me know what you think of these recipes.

Also a reminder, if you'd like to work with me, send me a message or book online: https://www.rdcdietitian.com/book-online

Talk soon!

Pumpkin Toddler Muffins

Yield: 12 muffins

Cook time: 18 minutes

Prep: 5 minutes

Ingredients:

1 3/4 cup flour (could do a mix of whole wheat and white, whole wheat and oat flour, or a gluten free flour mix)

2 tsp cinnamon 1/2 tsp nutmeg 1 tsp ginger

1/2 tsp ground cloves 1 tsp skim milk powder

1 tsp baking powder 1/2 tsp salt

1 cup pumpkin puree 1/3 cup melted dairy free butter or canola oil

1/3 cup maple syrup or molasses

2 large eggs

1 tsp vanilla

Directions:

Preheat oven to 350 degrees F.

Mix the flour, spices, baking powder, and salt in a large bowl.

In a separate bowl, mix all the wet ingredients.

Add the wet ingredients to the dry and mix until just combined. Do not overmix.

Divide into the 12 muffin tins.

Bake for 18-20 minutes or until golden and a toothpick comes out clean.

Allow to cool on a cooling rack.

Enjoy!

Banana Toddler Muffins

Yield: 12 muffins

Cook time: 18 minutes

Prep: 5 minutes

Ingredients:1 cup all purpose flour3/4 cup quick oats1 tsp cinnamon1 tsp baking powder

1/2 tsp salt

1 tsp skim milk powder

1 cup mashed banana (2-3 ripe bananas)1/3 cup maple syrup1/3 cup melted vegan butter or canola oil2 large eggs1 tsp vanilla1/2 cup toppings (chocolate chips, raisins, craisins) - optional

Directions:

Preheat oven to 350 degrees F.

Mix the flour, oats, cinnamon, baking powder, and salt in a large bowl.

In a separate bowl, mix all the wet ingredients.

Add the wet ingredients to the dry and mix until just combined. Do not overmix.

Divide into the 12 muffin tins.

Bake for 18-20 minutes or until golden and a toothpick comes out clean.

Allow to cool on a cooling rack and enjoy.

Note: For both of these recipes you could make them in mini muffin tins (I just personally dislike the cleanup involved for these little muffin tins!) and reduce the baking time by half.