Teeny time, Gymboree, school, park, playground, playdates, sports, parties, music class, gymnastics, karate, dance class…go ahead, Moms – add your child’s activity of the day to this list. It’s endless, right?
Well, whatever it is, don’t forget to pack that snack! One more thing to add to that list…
As a Mom (Dads too – shouldn’t leave them out!), it’s important to have a list of go-to food items that you can make in advance. I’ve found that muffins are perfect – not only are they delicious, but they’re a nutritious snack that can be frozen and taken out easily to defrost in individual portions. They’re great for breakfast, too.
Bella is a big fan of “cupcakes”, as she calls them, so I like to change it up and create different varieties. As always, I go by my mood as well as what’s available in my kitchen.
I wasn’t sure what to call these, but based on the ingredients I used, and where my head is at these days, I thought the name I chose was the most fitting. Even Bella said yesterday, “I need to go sit on the beach. I need the sun on my face.” We’re soooo OVER winter in this house!
largely adapted from Allrecipes
2 cups AP flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs, lightly beaten
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
2 tablespoons clementine juice
2 cups frozen mango chunks
1 ripe banana, mashed
1/2 cup coconut
1/2 cup walnuts
In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, oil and juice; add to the dry ingredients just until moistened. Stir in the mango, banana, coconut and nuts.
Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.