Banana-Carrot-Chia Seed Muffins - Baby Approved!

In my former pre-baby life, I always loved cooking for my parents and extended family. I loved the look on their faces when they tasted homemade fettucini alfredo, chomped into some fresh falafels or physically swooned over warm pound cake. I obviously still cook for my baby and I, but they are very baby friendly meals, usually consisting of somewhat easily mashable fruits, veggies, grains and proteins. (We're on that BLW train over here!) These days, balancing a baby and all the duties that come with, working full-time from home, trying to start up a small art/sticker business and seemingly cleaning the same messes over and over, I feel like I rarely get to browse new recipes- let alone try to make one. My partner actually frequently complains that I never cook dinner for everyone...as if I have spare time throughout the day to do so (and as if they aren't already super picky) - but I digress. 

Recently, I have found that as Lucas gets a little older, I have been able to find time to start perusing recipe blogs again. Sometimes it's during his naps that have started to get a little longer. Other times it's while holding him in one arm and mixing and stirring ingredients with the other. I've made some savory stuffed shells, very banana-y banana bread, creme fraiche and some healthier jello. It's fun to play in the kitchen again. 

This week I made some Banana-Carrot-Chia Seed Muffins. They were delicious. I found a recipe and tweaked it to my liking. Since I'm not a huge sugary muffin fan, I omitted a couple of the sweet ingredients. I figured my over ripe bananas might just have the perfect amount of sweetness. I also added some chia seeds for a little fiber boost and added a hint of cocoa powder. My baby loved them and I loved them. They're not super sweet, they are so soft - soft enough even for a baby with only four teeth and you can't even taste the carrot. I like carrots. My baby not so much. (He likes them and will eat them, but it takes more coaxing than broccoli or chicken) Easy as a quick breakfast or snack. Try the recipe out! Let me know what you think in the comments below!

Banana-Carrot-Chia Seed Muffins

Preheat oven to 425 F

 Ingredients:

1 1/4 cup whole wheat flour

1/2 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 tbsp cocoa powder

1 tbsp chia seeds

1/2 tsp ground cinnamon

2 eggs

1/2 cup coconut oil, melted

1/6 cup maple syrup 

3 bananas

1 tsp pure vanilla extract

1 cup carrots, shredded

Instructions:

Preheat the oven to 425 F and grease (I used butter, I'm sure you could use cooking spray or a little coconut oil) a muffin pan. 

In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt and cinnamon. Set aside.

In another mixing bowl, whisk together the 2 eggs with the melted coconut oil. Add the maple syrup and chia seeds and whisk some more. Add the bananas and stir until completely combined. Add in the vanilla extract and stir. Combine the wet ingredients with the dry, and stir. Stir in the shredded carrots. Stir and stir. But not too much. Just enough to coat all the carrots. 

Fill the muffin pan with muffin batter, filling 3/4 full. Place the muffin tray in the oven and bake for 5 minutes, before reducing the oven temperature to 350 F and bake for an additional 9-10 minutes, or until a toothpick inserted in the center comes out clean.

Remove the muffins to a wire rack and cool. 

According to the recipe I loosely followed: leftover muffins can be stored at room temperature for 3-4 days in an airtight container, or in the freezer for up to 2 months. I don't exactly know if that last part is true as ours didn't last for more than three days.