He will eat finger food (and of course throw some on the floor for the dog to eat) every morning and evening. But heaven forbid a spoon comes out. So lately, I have been trying to give him any kind of finger food so he will at least eat something! I have been giving him pieces of tofu coated with infant cereal, and have been racking my brain for other alternatives to cheerios at breakfast.
Zach loves bananas, so I thought banana bread would be a great breakfast food for this picky little man. Unfortunately, I racked the internet for days searching for a wheat free egg free recipe, but found very little. I figured this was ok, as wheat is fine in moderation for little ones. I started searching for vegan recipes, since they didn't contain any eggs. After some searching, I found the perfect recipe for moist, banana bread muffins, perfect for a certain stubborn bald boy over at The Clean Eating Mama. I found the recipe to be exactly what I was looking for, and went to baking. They came out perfect, the only issue I had, was they came out a bit sweeter then I was comfortable with feeding an infant. Next time I will decrease the sugar a bit, but not too much.
Here's the recipe:
- 3 ripe bananas
- 1/4 cup olive oil oil OR 1/4 vegan butter like Earth Balance
- 1/2 cup organic raw sugar
- 1/2 cup organic brown sugar
- 1 cup unbleached organic white flour and 1 cup organic whole wheat flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tablespoon cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Cream oil with sugars. In a separate bowl mash bananas with a fork. Add bananas to oil and sugar and mix well.
Now add the dry ingredients to the wet, making sure to scrape the sides and mix well.
Spray cooking spray in a muffin tin and add dollops of batter into each slot – 3/4 of the way full.
Bake for 25 minutes.
Makes 12 muffins.