kid food

Cinnamon Banana Bread Muffins

| Kissablelipsbymikaila

Prep: 5 min

Cook Time: 10-20 minutes

Ingredients:

  • 2/3 cup granulated sugar
  • 1/2 cup vegetable or canola oil
  • 2 large eggs
  • 2/3 cup mashed banana (about 2 small bananas)
  • 1 teaspoon vanilla extract
  • 1 2/3 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

cinnamon & sugar topping

  • 3 tablespoons butter, melted
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon

Directions:

  1. Heat oven to 375 degrees. Spray bottom of muffin cups (regular or mini size) with cooking spray. Or use liners.
  2. In medium bowl combine the sugar, oil, eggs and stir with wire whisk. Add in bananas and vanilla, whisk until combined.
  3. Add in flour, baking soda, salt, and cinnamon and stir together until just combined.
  4. Divide batter evenly among muffin cups. If using regular size muffin tin they’ll be about 3/4 full. I used a 1 1/2 tablespoon scoop to fill mini muffin tins and ended up with 1 1/2 batches (35 mini muffins)
  5. Bake regular size 17-21 minutes or mini size 10-12 minutes or until toothpick inserted in center comes out clean and muffins are high and round on top. The tops of the muffins should not look wet. Edges will be more browned.
  6. Remove muffins and let cool slightly. Place on cooling rack if you have one.
  7. Meanwhile, make cinnamon & sugar topping: Combine the sugar and cinnamon in a small bowl. Put melted butter in a separate bowl (microwaved 15 sec increments to melt). Dip muffin tops into melted butter and then into cinnamon-sugar. Serve warm or let cool completely.

Tortellini Florentine Soup

| Kissablelipsbymikaila

Serves: 6-8

Ingredients:

  • 6-8 cups vegetable broth
  • 1 bag frozen cheese tortellini
  • 1 Jar of pasta sauce (either full jar or about 3/4 of jar)
  • 1 box/bag of fresh spinach
  • shredded Parmesean (optional for serving)

Directions:

  1. Bring broth to a boil
  2. Add tortellini and cook until al dente. 
  3. Lower heat to a simmer. Add the pasta sauce and stir in spinach
  4. Simmer everything together until the spinach is good and wilted.
  5. Serve with shredded Parmesean cheese on top.

~Recipe via Stephanie

Spinach “Green” Muffins

| Kissablelipsbymikaila

Ingredients:

  • 1/2 cup unsweetened applesauce (about one single serving cup)
  • 1 large egg
  • 2 teaspoons vanilla
  • 1 cup fresh spinach, packed
  • 1/3 cup sugar
  • 2 tablespoons vegetable or canola oil
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Directions:

  1. Preheat oven to 350°F.
  2. Processes wet ingredients in a blender: applesauce, egg, vanilla, spinach, sugar and oil.
  3. Combine the dry ingredients in a bowl: flour baking powder, baking soda and salt.
  4. Add the wet spinach mixture to the dry ingredients.
  5. Slowly mix the dry ingredients into the wet until combined. You can use a spoon or spatula. The mixture will be very dense! On occasion, if it seems too dense, I’ll add a splash of milk to loosen it up, but the mixture should resemble a thick cookie dough. It won’t pour easily.
  6. Scoop the batter into greased muffin tins. This recipe will make 8-9 large muffins or 24 mini-muffins.
  7. Bake for 12 minutes for mini-muffins or 17 minutes for regular-sized muffins.
  8. Let them cool on a rack and enjoy! 

~Recipe adapted from mamasaywhat.com

Buttermilk Pancakes

| Kissablelipsbymikaila

Yields: 4 servings
Prep Time: 10 min
Cook Time: 5 min

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 Tablespoon sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 large egg
  • 2 Tablespoons unsalted butter, melted

Directions:

  1. In a large bowl, whisk together the flour, baking soda powder, baking soda, sugar and salt.
  2. In a separate medium bowl, whisk together the buttermilk, egg and melted butter. Stir the wet ingredients into the dry ingredients just until combined. (There should be lumps in the batter.)
  3. Place a nonstick pan or griddle over medium-low heat. Grease it with oil. Drop dollops of the batter onto the hot pan. Once bubbles form, flip the pancake once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve immediately with maple syrup or other toppings.

*Do not overmix the batter or the pancakes will be dense and flat rather than light and fluffy.
~Recipe from justataste.com