This recipe is 100% my own, of which I am inordinately proud. I've experimented with baking before, but never really with superb results, and always using both butter and sugar. I'm thrilled to report that these taste really, really good.
This recipe is butter free and refined sugar free. It does have milled flax seed - for omega 3 fatty acids, whole wheat flour, and greek yogurt - high in protein. It uses an egg yolk (the whites are an allergen, and should be avoided until your baby is at least a year), but you could always experiment with adding more applesauce if you want a completely egg free muffin. If you don't have agave nectar on hand you can substitute brown sugar.
This makes a small batch - 9 - 12 baby muffins depending on how full you fill the tins.
BABY APPLE MUFFINS
1/4 C 2% plain Greek yogurt
1/4 C unsweetened applesauce
1 large egg yolk
2 tbsp agave nectar
0.5 tsp pure vanilla extract
0.5 tsp baking soda
1 tsp cinnamon
1/2 C whole wheat flour
1/4 C milled flax seed
1/2 C grated apple
Pre-heat oven to 350F.
Line or grease and flour 9 - 12 mini muffin tins.
Combine wet ingredients and beat until smooth.
Mix dry ingredients and add to wet, stir to combine - do not over mix.
Gently fold in apples.
Spoon into prepared tins.
Bake at 350F for about 15 minutes, or until tops just begin to brown. Muffins will spring back when touched.