Self-regulate. That is what babies do.
Hungry – they eat.
Full – they don’t eat.
Sleepy – they fall asleep anywhere at anytime.
Not sleepy – they wont even bat an eye about not taking a nap for an entire day.
I find this interesting to watch. Inspiring. Self regulation is not something that I am good at. I will eat that cookie sitting on the counter no matter if I am hungry or not, I can take a nap at almost anytime of the day. No problems. This is mostly because I am a lazy person who likes to eat sweets. I am ok with this.
The wee one can go days with only a slight interest in food.
Nibble here, Nibble there.
So I was only a tad hurt when she passed not once on these mini muffins but twice. I mean, I made them from her favorite foods – blueberries and peaches. Which she usually pounds back by the bucketful. But mixed with whole wheat flour, a drizzle of honey and a blade full of vanilla bean.
The third time, I think she got over the scary blue chunks sticking out of the top of the muffin or maybe she realized that was her two favorite fruits smashed together in there. She ate three of them. In five minutes.
I did a some major fist pumps followed by some air guitar kicks.
Unfortunately, by the time she figured out how good these were I had already polished off the rest.
Self-regulate. I’m working on it.
Stir. Pour in the liquid goodness. Pour in the violet goodness. Stir gently.
Peach + Blueberry + Vanilla Bean Mini Muffin
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/3 cup organic local honey or raw sugar***
1 cup 2% greek yogurt
2 teaspoons olive oil or coconut oil
1/2 vanilla bean or 2 teaspoons vanilla
1 ripe peach
1 cup blueberries
2 tbsp organic raw sugar, for topping
Heat oven to 350°. Spray or line a mini muffin pan.
Mix together the flours, soda, salt, cinnamon and allspice together with a fork. Mix in the honey, egg, yogurt and oil with fork until just incorporated.
Cut peach into quarters. Cut the vanilla bean length wise and scoop out the vanilla bean with the tip of a small sharp knife. Trust me, this is way easier if you use a fresh vanilla bean which is pliable and easily cut. You can buy cheap vanilla beans at your local spice shop, skip the market where they are old and expensive. Heat peach sections, blueberries and vanilla bean on low in small pan for 5 minutes. Smash the peaches and blueberries together until you have a part-clumpy, part-puree mix. This will make it so your tot won’t get an entire chunk of fruit in their mouth at once, even the goodness out.
Gently incorporate fruit mix into dough. Do not over mix.
Fill muffin pan 2/3 way full and sprinkle the tops of the muffins with raw sugar (optional).
Bake for 20 minutes. Let cool in pan for 3-5 minutes and then move to wire rack until completely cool. Will keep for a week in an air-tight container on your counter or in your freezer for 3 months.
Makes 36 mini or 12 regular size muffins.
***If making these mini muffins for tots under 1, please switch the honey for raw sugar or skip altogether. Although, honey is a great natural sweetener and can replace sugar in almost all recipes, for babies under 1 year of age honey can cause botulism, a potentially fatal illness caused by a spores in a bacterium that babies bodies cannot yet get rid of.