Pancake Bites

Breakfast for dinner, and weekend brunches, are some of my favorite meals to cook. These pancake bites are a favorite way to mix it up. They are the perfect breakfast finger food; very toddler-friendly.

The idea for these came from Bakerella and are inspired by her mini maple pancake muffins.  Of course, Bakerella makes her from scratch. I don’t usually have time for scratch. The first time I made these, I used low calorie pancake mix and followed those directions for regular pancakes. Then added sugar & vanilla (for lighter/fluffier pancakes according to the box). Like the recipe I added 2 tablespoons of maple syrup and 1/2 cup chocolate chips. I overfilled my muffin pan so mine required slightly longer (about 12 minutes to bake). They were superb. I took loads of pictures.

This is yet another recipe that allows for a bit of flexibility. Use any mix you want, or make it from scratch. (I can’t wait to try this high protein kodiak mix). Use apple sauce in place of all or some of the butter. Use blue berries in place of chocolate chips. Add banana chunks, and nuts. Dip in syrup, agave syrup, or take a page from Jamie Oliver and dip in yogurt and honey! Bakerella currently has a post with a blueberry and oat version. I have this pan and highly recommend using pam for baking so these babies pop right out – trust me, you don’t want to be scraping out a mini muffin pan.

#TBT – Toddler Muffins

Looking for a way to get your toddler (or anyone else) to increase their intake of veggies without a hassle?  This is the perfect solution!  The biggest problem is usually that they tend to disappear so quickly.  As shown in the picture below, I made both mini-muffins and regular sized ones, but will go with just the regular sized ones in the future.  The toddler I tested them out on (my two-year-old grandson Augustine) inhaled the little ones and kept asking for more – even a full sized one wasn’t enough for him.  They were also a hit with his parents and big brother.

For the original post, click here.

Toddler Muffins

This is a good way to up the veggie consumption of your picky toddlers, but these muffins are delicious, so don’t hesitate to serve them to your whole family (or eat them yourself).  I used cooked sweet potato since that is what I had on hand, but you could also use winter squash or pumpkin.  The original recipe uses a jar of winter squash baby food..  I also think you could get away with adding other veggies – maybe shredded zucchini, chopped greens, etc. – but I haven’t tried that.  If you do, let me know how it turns out!

I had the perfect test subject – my grandson who just turned 2 years old who has apparently decided to drive his parents nuts by refusing vegetables in any form.  I made a dozen mini muffins, and had enough extra batter to make 8 regular size muffins. I served him one of the minis, and he devoured it and wanted more.  The only down side was that after carefully smelling and licking the muffin, he shoved the whole thing into his mouth.  I played it safe with the second one and broke it into fourths before giving it to him which slowed him down a bit.  Since I was trying to get him to also eat a scrambled egg, I didn’t offer him any more of the minis, but he did talk me out of about 1/4 of the regular sized muffin I was eating. (Yes, he ate most of the egg.)

Toddler Muffins
Adapted from All Recipes.com

  • 1/2 cup coconut oil
  • 1/2 cup brown sugar, or to taste
  • 2 large bananas, mashed
  • ½ cup mashed cooked sweet potato
  • 2 carrots, grated
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 1 cup white whole wheat flour
  • 1/2 cup uncooked oatmeal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt

Preheat an oven to 375 degrees. Grease 24 mini muffin cups or 12 standard muffin cups with coconut oil. (I used a mini muffin pan with 12 cups and a regular muffin pan for 8 regular sized muffins.)
Cream together the coconut oil and brown sugar until smooth. Mix in the mashed bananas, sweet potato, carrots, eggs and vanilla. Add the flour, oatmeal, baking soda, baking powder, pumpkin pie spice, and salt and mix well. Spoon the batter equally into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. The muffins came right out without sticking.

Store at room temperature for up to two days, or freeze.

Banana Muffins

Mmmmmm  Yummy

Have you ever purchased bananas from Costco? Its less than $2 for a bunch, and usually there is 6-8 in a bunch. I mean 6-8 big bananas. Costco has spoiled me. I can’t buy my bananas anywhere else. As happens to me occasionally though, I totally underestimated the ripeness of my banana bunch. In a day or two I ended up with 6 huge brown bananas. I already have a few loaves of traditional banana bread in the fridge, so I wanted to find something a bit different.

Pretty Little Muffin

Using foodgawker (one of my favorite food sites), I found these Greek Yogurt Banana Muffins from Creme de la Crumb. Let me tell you – these are divine. This will probably be my go to banana recipe.

They are fluffy and moist, and the greek yogurt provides a bit of a protein boost. The chocolate chips are noted to be optional, but I threw in plenty.

My favorite greek yogurt (for cooking)