About

When my baby started eating multiple solid food meals a day, I became overwhelmed by the idea of having to clean up so many food messes. I am not a morning person, so I wanted at least breakfast to be as easy as possible–something that wouldn’t require an extra clothing change or extra work on my part. I used baby puffs for a little while, but I preferred something less processed with more food group variety. I didn’t have the energy to make a fresh meal for him every morning, so I decided to make muffins ahead of time.

The Dietary Guidelines, the American Academy of Pediatrics (AAP), the American Heart Association (AHA), and the Center for Disease Control (CDC) all recommend that children under 2 should avoid added sugars. Of course this isn’t always possible, but I try to make the staple meals and snacks in our house adhere to this, as well as using whole grains in my cooking whenever possible.

So I started a quest to figure out how to make whole grain muffins without any added sugar to serve for breakfast or quick snacks. I started out with banana muffins and they were a big hit! Then I wanted to add more vegetables, so I modified my childhood zucchini bread recipe to replace the sugar with apples. I realized there are so many different types of produce that are perfect for adding flavor, nutrients, and variety to muffins.

Thanks for joining me on my journey to find solutions for my baby’s breakfast. Now I am sharing my solution with you!