Recipe from Christina Schmidt, MS, NE, founder of Baby Bistro Brands and author of The Baby Bistro: Child-Approved Recipes and Expert Nutrition Advice for the First Year
1 cup all purpose flour
3/4 cup whole wheat flour (if under 12 months use all white flour)
2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 tsp nutmeg
1 tsp cinnamon
1 red or Gala apple peeled, cored, and grated*
1 large carrot, peeled and grated
1 large egg, beaten
1 cup buttermilk
4 TBS dark brown sugar
1/2 cup mashed, ripe, bananas (about 2 small bananas)
*Hint: No peeling needed for apples if you cut into quarters, core, and grate against a cheese grater with peel side out. The peel will not grate and the apple will!
Preheat oven to 350 degrees. Line muffin pan with papers or lightly spray with oil. Mix dry ingredients except sugar in a medium bowl. In a small bowl, combine apple and carrot. Stir in buttermilk, egg, banana and sugar. Stir into dry ingredients, avoiding overmixing. Spoon into muffin pan. Bake 20 minutes for regular muffins or 10 for mini muffins.