04/11/2024
✨ I discovered the “mini muffin trick” early in my career when working with an incredible child and his mom. In therapy, we were working toward accepting small amounts of pureed food, which often was just a few bites at a time. His mom wanted to give him opportunities to practice and enjoy eating, but was frustrated by having to throw out unfinished food. She realized she could use ice cube trays to freeze yogurt, applesauce, and pureed veggies so that she could conveniently offer a variety of foods/flavors while also limiting food waste.
❤️I’m so thankful for the kiddos and families who teach me and make me better every day!!❤️
✨ As a mom of young kids, I use this to prep and freeze snacks like muffins or egg bites. The night before, I put a serving in the fridge to thaw, and it is ready to be warmed and served or packed for lunches (including my own...) the next morning! This trick can also be helpful for children who are just starting to explore solids but not yet eating a lot of volume
🍎 FAVORITE apple cinnamon oat muffins:
(can be made gluten, dairy, egg, and nut free)
*1 1/2 cups milk (can use non-dairy)
*2 eggs (can sub 1/3 c applesauce or 1 mashed banana)
*1/4 cup maple syrup (add more or less to adjust sweetness)
*3 c whole rolled oats
*1 tsp baking powder
*1 1/2 tsp ground cinnamon
*1/2 tsp vanilla
* 1 heaping cup chopped apples (or berries!)
Preheat oven to 350F. Combine all ingredients except fruit in a large bowl. Once combined, fold in fruit. Spoon batter into muffin cups, filling to top of cup. If using a mini muffin tin, bake 20 min. For regular sized muffins, bake 28-30 min.
** adapted from “Apple Cinnamon Baked Oatmeal Cups”
