Veggie Cheese Bites

I came up with this recipe when I was reintroducing dairy to my baby - I wanted to make something with cheese in it. It took her a few tries to decide that she LOVES them. Now she has one almost every day, and inhales it - every single crumb disappears. 

This recipe is really versatile - you can use any kind of veggie, and it can be fresh (uncooked) or cooked or frozen. If using frozen, make sure to thaw and try to squeeze out all of the moisture. I have had great success with broccoli, cauliflower, carrots and zucchini, but I'm sure other vegetables would work!

Veggie Cheese Bites

Yield: ~20 mini muffins

Ingredients:

1/2 cup all purpose flour

1/2 cup whole wheat flour (can use all purpose if you don't have whole wheat)

3/4 tsp baking powder

1/4 tsp garlic powder

1/2 tsp Italian seasoning

1/2 cup shredded cheese (any kind!)

1 egg

2/3 cup milk 

1 cup of very finely diced or riced veggies (a mini food processor works well)

Instructions:

Preheat oven to 375 F. 

Spray the cups of a 24-count mini muffin tin with nonstick cooking spray. 

In a medium bowl, mix flours, baking powder, garlic powder, and Italian seasoning. Mix in the cheese - it helps prevent clumping. 

In a small bowl whisk together egg and milk. 

Add egg/milk mixture to flour and gently mix until mostly combined. 

Fold in the veggies. 

Add about 1 1/2 tbsp to each muffin cup - this scoop works well, but you can just use a spoon to estimate it. 

Bake for 15 minutes, until puffed and the top springs back if you press gently. 

Cool for 5 minutes in the pan, then move to a wire rack to cool completely. 

Store in the fridge for up to a week, or in the freezer for up to 6 months. Reheat in the microwave for ~15 seconds, until warmed through. 

Mini Banana Oatmeal Muffins

I have been making these mini muffins for my baby since she was 6 months old, and she LOVES them! They are easy to make with whatever you have on hand (veggie puree, fresh fruit, yogurt, etc). They freeze incredibly well. If we are on the go, I pull one out and it thaws quickly at room temp. Otherwise I pop it in the microwave for 10-15 seconds to warm up. They are delicious with some peanut butter!

Mini Banana Oatmeal Muffins

Adapted from Sally's Baking Addiction

Yield: 18-22 mini muffins

Ingredients:

1 1/4 cups oats (old fashioned or quick are fine)

1 large ripe banana

1/3 cup unsweetened applesauce (or any fruit or veggie puree or yogurt)

1 large egg

1 tsp ground cinnamon

1 1/2 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt (omit if your baby is < 1 year)

Optional add-ins: up to 3/4 cup diced apples or berries or shredded carrots

Optional: 2-3 tbsp sugar - I never need to use it!

Instructions:

Preheat oven to 350 F. 

Line a 24-count mini muffin tin with paper liners or spray with nonstick cooking spray. 

Put all ingredients, except add-ins, in a blender. Blend until well combined. Stir in add-ins, if desired. 

Add 1 heaping tbsp of batter to each muffin cup (this scoop works well)

Bake for 15 minutes, or until puffed and muffin springs back when you press lightly. 

Cool for 5 minutes, then remove to a wire rack and cool completely before serving. 

Keeps for 2 days at room temp, in the fridge for up to a week, or in the freezer for up to 6 months. 

The BEST Banana Bread (Dairy Free)

I was in the mood for banana bread, and couldn't find a recipe that matched what I was looking for.
I took some parts of different recipes and created my own - oh my gosh it is so delicious!

I think this would work well with any kind of add-ins. I used 1/2 cup dairy free chocolate chips, 1/2 cup sweetened shredded coconut, and 1/4 cup finely chopped walnuts. Feel free to make it your own!

I used some toasted granulated sugar, but you can use whatever kind of sugar you like baking with.

When it first comes out of the oven it has a bit of a golden crust. After wrapping it up, the crust softens completely and the entire bread is incredibly moist.

Ingredients:
6 T coconut oil
½ cup sugar
2 eggs, room temperature
1 tsp vanilla extract
3 medium bananas, very ripe
1 ½ cups flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp cinnamon
1-1 ½ cups add-ins (see above)

Directions:

Preheat oven to 350 F. 

Lightly grease a 9x5 loaf pan with coconut oil or canola oil. Line the long side with a piece of parchment paper so you have a “sling” to lift out the finished bread. 

In a large heat-safe bowl, microwave the coconut oil in 15 second bursts until just barely melted. 

Stir in the sugar, followed by the eggs and vanilla, mixing until smooth. 

Mash the bananas really well (I use a fork and do it on a plate), and then stir into the sugar mixture. 

In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. 

Add the dry mixture to the wet mixture and fold in gently until mostly combined. 

Add mix-ins and fold in. 

Pour the batter into the prepared loaf pan, smoothing the top. 

Bake for 45¬-50 minutes, or until the top and edges are golden brown and a toothpick inserted into the center comes out with moist crumbs.