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Whole grains, organic yogurt, and bananas… these are all nutritious foods for your little one, combined into delicious mini muffins that are easy to hold, pack in lunch boxes, or serve for a quick snack!

Banana & Yogurt Muffins

Ingredients & Supplies

1 Happy Tot Apple & Pear Whole Milk Yogurt Cup OR 2 Happy Baby Plain Whole Milk Yogurt Cups
1 ½ cups whole wheat flour
1 teaspoon baking soda
3 very ripe bananas
1 tablespoon vanilla
1 tablespoon olive oil
1 egg*
1 tablespoon milk or milk alternative (“Mom” prefers organic)
24-cup mini-muffin tin

Preparation

STEP 1
Preheat oven to 350 degrees F. Spray a 24-cup mini-muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour and baking soda.

STEP 2
Add bananas, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined.

STEP 3
Divide batter evenly into mini-muffin tin and bake for 18-20 minutes or until toothpick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day.

Makes 24 muffins.

*If your baby has an egg allergy, replace the egg with 2 to 3 tablespoons of unsweetened applesauce.

If your baby suffers from allergies, check with your pediatrician before trying these recipes.

*Recipe and image courtesy of Happy Family.*

We eat yogurt daily in our home, and have been feeding our little ones organic yogurt since they started solids! Happy Family has always been one of our go-to organic brands for snacks, yogurt, solids, and squeeze pouches… and so finding this delicious recipe for pancakes that uses their Whole Milk Yogurt Cups has me really excited! Breakfast, anyone?

Yummy Yogurt Pancakes

Ingredients

4 Happy Baby Whole Milk Yogurt Cups (pick your favorite fruity flavor!)
½ cup whole wheat flour
½ cup white flour
2 teaspoons baking powder
½ cup whole milk* (“Mom” prefers organic)
1 egg**
Butter or oil for cooking (“Mom” prefers organic butter or coconut oil)

Preparation

STEP 1
Mix flour and baking powder in a bowl.

STEP 2
In a separate bowl, mix together yogurt, milk, and egg.

STEP 3
Combine yogurt mixture into the dry ingredients and mix. Batter will be a bit thick.

STEP 4
Heat a small amount of butter or oil in a pan over medium high heat.

STEP 5
Place a few tablespoons of the mixture in the pan, cook until bubbles appear, and then flip. Cook until golden brown. Repeat.

STEP 6
Freeze the remaining pancakes, and enjoy for a quick meal or snack in the future.

Makes about 20 small pancakes.

Please Note:

*This small amount of cow’s milk is safe before 1 year if your baby doesn’t have a milk allergy. If they do, use a plant-based milk.

**If your baby has an egg allergy, replace the egg with 2 to 3 tablespoons of unsweetened applesauce.

*Recipe and image courtesy of Happy Family.*

Mom” whipped up this fun, fast and deliciously healthy recipe with her little ones this past weekend! All it takes is a few minutes of prep time, and your kiddos will be able to create nutritious Mini FroYo Parfait Bites with minimal help!

Tiny Green Mom’s Mini FroYo Parfait Bites

Ingredients

3/4 cup Viki’s Granola

1 cup Organic Greek Yogurt (“Mom” prefers Stonyfield Farm)

Strawberries, diced

Blueberries, halved

FroYo 3

Preparation

Line 2 mini muffin tins with liners.

Prepare work area for little ones, setting out the diced fruit, organic yogurt, and granola in separate containers within reach.

FroYo 2

Sprinkle 1 – 1/2 tsp. of granola on bottom of each muffin cup.

FroYo 4

Top with dollop of organic yogurt.

Place a small amount of fruit on top of yogurt, and once completed, place in freezer until frozen.

We found that the FroYo Bites needed to be set out on a plate for a few minutes before being eaten so they were a bit easier to eat.

YUM!

*Recipe created by Tiny Green Mom. Viki’s Granola generously provided samples for recipe development.*