Spinach/Blueberry/Oat bran Toddler Muffins

Nobody point out to the kids that this muffin is green.

This is the latest installment of my ongoing efforts to get the toddler to eat more vegetables and fiber. Both kids like these, and nobody has questioned the greenish tint.

I worked from this recipe. The changes I made are: adding spinach, replacing the two egg whites with one whole egg, replacing the honey/molasses with extra brown sugar for FODMAP reasons, and adding some (gluten-free) flour because I just didn't trust that oat bran alone would allow these to set in the oven.

The Recipe:
1c oat milk
1 egg
1/2c frozen spinach, defrosted
2 tb canola oil
2c oat bran
1/3c brown sugar (or a little more, depending on toddler's pickiness level at the moment)
2 tsp baking powder
1/2 tsp salt
1/3c gluten-free flour (I used Bob's Red Mill 1:1)
1/2c blueberries

In a food processor (I used a magic bullet), blend the spinach with the milk, egg, and oil.
In a bowl, combine this mixture with the sugar.
Add the dry ingredients and mix.
Fold in the blueberries
Pour into prepared muffin tins, and bake at 425 for 15-17 minutes.

The Verdict:
Overall grade: A

Overall reason: Spinach! Fiber! Toddler actually eats it!

Time to prepare: 30 minutes including baking

Toddler response: Immediately ate 3 muffins in one sitting

Comments

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Adzuki Beans with Black Rice

I hope I don't turn any readers away by featuring cilantro in my first photo. My current food obsession is black rice. I was first introduced to it at Sushi Pure . It's purple when cooked, and I was completely smitten when purple sushi arrived at our table. I mean, purple sushi! It was like my birthday or something. Actually, it might have been my birthday, because I pretty much always have sushi on my birthday, but anyway. It's kind of sweet and has this great chewy texture. When I learned how healthy it is , my crush evolved to full-out love. Sushi Pure's Spicy Tuna Roll (photo from FoodSpotting.com) In my ongoing research for ingredients that are low in calories but high in nutrition, adzuki (also spelled azuki) beans came up. I learned that these are the sweet red beans used in Japanese desserts, including red bean ice cream, which I've been obsessed with since I was a kid. But since turning them into ice cream probably negates the health benef

Cambodian Lemongrass Stir-Fry

I recommend going heavy on the peanuts I recently finally branched out and tried something new at Angkor Cambodian Restaurant , and now I'll never branch out ever again because my new favorite dish is too good. They call it Cha Krung, though I've seen a lot of other spellings in my attempt to find recipes. It's a lemongrass stir-fry and they do it with green beans, carrot, onion, and jalapeno, with peanuts on top. The peanuts are amazing in this, but I also really love the way they stir-fry the jalapeno as a vegetable, by removing the seeds and veins and slicing it thin. In my version above I used what I had, which was broccoli, eggplant from the garden, thai chilies instead of the jalapeno (but I'm going to grow jalapenos next year for this purpose), and fresh basil since I found a lot of recipes calling for it. And tofu, though it sounds like chicken is most traditional. I was a bit discouraged when researching recipes because I would need to acquire fresh lemongra

Adventures of a healthy-ish pseudo-foodie

Search This Blog