Let me just start off by saying, Martha Stewart, I am not. Before the twins came, the only thing I had baked was a Funfetti boxed cake {delicious by the way}, but all that has changed especially with our decision to go for baby-led weaning aka skipping pureed foods and introducing whole foods to our boys.
You know those people who bring the smelly food on the plane that they made themselves? *Raises hand* That’s me. I cook nearly everything that I eat and so it’s no surprise that I’d do the same for my family. I’ve tried to go the minimal processed food route for now and try {operative word here} to make quick and easy recipes when I’m meal-prepping for Eddie and me. Note – that doesn’t mean their grandparents haven’t snuck in a waffle or two, but during the week nutrient rich foods are where it’s at for us.
Gluten-Free Muffins Recipe
This recipe is SO easy and I promise you that 1) you can’t screw it up 2) they are good for the whole family and 3) they are FAST to make, because ain’t nobody got time, right? Since my boys are loving to feed themselves, I spiced it up by making these gluten-free muffins in these super cute donut pans. Alright so screenshot this or save the link, because this is about to make you a MASTER chef.
What you’ll need:
- 3 Cups of old fashion oats {though in a pinch I’ve used the instant – it works too}
- 2 teaspoons of baking powder
- 1-2 tablespoons of cinnamon {my kids love cinnamon so I’ve got a heavy pour here}
- 2 large bananas smashed
- 2 eggs
- 1/4 cup of coconut oil
- 1/4 cup of peanut butter
- optional: splash of vanilla
- 1/2 cup of blueberries
- 1 pear
Instructions:
- Preheat oven to 350 degrees F
- If your fruit isn’t ripe, you will want to soften it up a bit, so either stick bananas and pear in the oven for 15-20 minutes or even easier, stick it in the microwave for 2-3 minutes or until soft
- In a large bowl, add all ingredients – I’m serious – just throw them altogether- and stir altogether with a spatula
- Spray muffin pan or donut pan with coconut spray
- Spoon oat batter into tins
- Bake for 10 minutes and voila!
Prep Time: 5-20 minutes depending on fruit
Cook Time: 10 minutes
That’s it, you’ve officially S L A V E D in the kitchen for your family {without the whole hard effort part} and you look like Suzy Homemaker without breaking a sweat, just the way I like it.
PS for my Mama friends – if you are like WTF is baby-led weaning? Check out this fast read here that will help you be in-the-know and decide if it’s a good option for your family.