Crazy fun(ish) fact – William is 14-months old today! Like – what? I know – where the hell does the time go? Of course, when he was a wee babe I thought ahead to this time and told myself, “man, it will be so nice when he’s over a year and sleeping through the night and life will be much more civilized (and maybe I’ll have blow dried hair…)”. Insert straight faced emoji and the unfortunate reality check that he is still not sleeping through the night. Not even close. Luckily a friend of mine is a sleep consultant who shares my aversion to CIO methods of “sleep training” (although no judgement!) and embraces my more natural and attachment approach to parenting. So when she asked me to be a part of her new online toddler sleep workshop as the toddler nutrition expert (a title I might not have earned yet given my green toddler-mom status…) my first response was “heck yeah” followed by “please please help me too!”. So I signed up, learned lots, made a plan and after some loooooong nights we are finally getting some better sleep in the Grant household. Huzzah!
Of course I still had to work and be a functioning member of society after these long nights, so I needed something simple and nutrient-dense to power me through. And it just so happened that one of the recipes from the guide I created for the workshop was perfect for this task AND they included some of those all-important veggie friends that I am continually forcing Will to play with. Interested? Oh, you should be. Cause these Carrot and Zucchini Oat Muffins are delicious, nutritious, and any other rhyming word that translates to “eat me”.
These bad boys are gluten-free, dairy-free and refined sugar-free and, as I mentioned before, are packed with sneaky little veggies that are perfect for kids and adults as another great way to get one of their 8-10 servings a day at a meal where vegetables are often woefully absent. Plus, both oats and bananas have a calming effect and are packed with B vitamins and potassium that help to encourage better sleep and reduce stress, two things that everyone, parents or not, could use a little help with. Big hand up over here!
AND they also travel super well and make a good snack on-the-go cause hey, who am I to tell you you can’t muffin in the afternoon? You do you.
The Natural Blonde
P.S. If you are a sleep deprived mess of a toddler mama who’s interested in some sleep work that takes a more attachment approach without any traditional “training” methods (while also learning a poop ton about your toddler emotionally and mentally) my friend’s business is called Isla Grace and it’s worth checking out! You can find information about her workshops here.
Carrot Zucchini Oat Muffins (makes 12-16 muffins)
• 2 ripe bananas
• 2 eggs
• 1 cup grated carrots
• 1/3 cup maple syrup, coconut nectar or buckwheat/raw honey
• ½ cup unsweetened nut or other milk
• ½ cup coconut oil, melted
• ¼ cup grated zucchini (squeezed in paper towel to remove some water)
• ¼ cup ground flax seeds
• 2 cups oat flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. cinnamon
• Hulled pumpkinseeds for sprinkling on top (optional)
Pre heat oven to 350 degrees.
In a large bowl, mash the bananas before blending them with the eggs with an electric mixer. Add the carrots, maple syrup/nectar/honey, milk, oil, zucchini and flax and mix well either by hand or on low. In another smaller bowl, mix together the dry ingredients. Then add them to the wet mixture, stirring until combined. Spoon into greased muffin tin cups, filling about halfway and sprinkling with a few pumpkinseeds if using. Bake for 25 minutes or until golden around the edges and a knife inserted comes out clean. Enjoy! Store in the fridge for 3-5 days or freeze for future quick snacks or breakfast.