And then he was this sleepy little guy:
Now he’s a rambunctious toddler biting his cousin where has the time gone?
The title of this post isn’t exactly accurate, I do not in fact have a recipe for a happy baby. I’m just lucky enough to have one that came that way! I do however have a recipe for some tasty banana muffins that Adam helped me decorate to look like his little curly-haired face in honor of his birthday! A dollop of lightly sweetened cream cheese, some raisin eyes and organic cheerio (schmeerio?) hair did the trick. His very determined little fingers managed to get a surprising number of them in the right place! No toddler at your house? No worries, still a great banana muffin or bread. No face decorations required.
Adam’s Banana Muffins (Cupcakes)
- 1 ½ c mashed ripe banana (3 medium bananas)
- 1 c organic cane sugar
- 3 Tb coconut oil
- ½ c plain greek yogurt
- 2 large eggs
- 1 tsp vanilla
- 1 ½ c whole wheat pastry flour
- ¼ c ground flaxseed
- ¾ tsp baking soda
- ½ tsp sea salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
Preheat oven to 350°. Combine banana, sugar, and coconut oil in a large bowl and cream together with mixer for 5 full minutes until fluffy. Add yogurt, vanilla, and eggs. Beat with a mixer again at medium speed until combined.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the rest of the ingredients in a small bowl. Add flour mixture to banana mixture; beat just until blended. Pour batter into muffin tins lined with cupcake liners coated with cooking spray. Bake at 350° for 18-22 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Enjoy!