I love to cook, but I am not a baker. I experiment in the kitchen, making concoctions and adding in a little of this and some of that, an avid recipe reader, but not a very good recipe follower. So, baking, which is more of a science than an art, is not really my forte.

So, when Olivia’s first birthday approached and I knew I wanted to make her a healthy Smash Cake, I got a little anxious. How would I make the small, circular layers? I didn’t even own a cake pan! I didn’t own frosting pipes or cookie cutters… Doom! Until a close friend who is an expert baker (and barre instructor!) offered to help. Salvation!

Olivia’s cake was made from mashed bananas, applesauce and oats, frosted with greek yogurt and maple syrup and decorated with blueberries. Success! Except she didn’t even touch it. Not even a finger tip. I ate it for breakfast the next morning and it was delicious. With the extra batter I made mini muffins and, to my delight, Olivia gobbled those up!

Knowing what was in the muffins, I wanted Olivia to eat more of them. As one year has brought selective eating, I wanted to sneak other superfoods into something she devoured. Birthday Cake was the inspiration and these protein packed, omega 3 rich, anti-inflammatory muffins are the result!

Guiltless deliciousness for breakfast, snack or dessert!

Ingredients:

Muffins:
4 bananas, mashed
1/2 cup applesauce
1 tbsp vanilla
3 tbsp melted coconut oil
1 c ground oats (blend rolled oats in your blender or food processor)
1/2 c whole wheat or gluten free flour
1.5 tsp cinnamon
1/2 tsp turmeric
1 tsp baking powder
1/2 tsp baking soda
1 tbsp chia seeds
2 tbsp hemp seeds
3 tbsp ground flax seeds
optional: 1/4 c chopped nuts, mini chocolate chips, dried fruit
Frosting:
1 c greek yogurt
1/4 c maple syrup

Directions:
1.) In a medium bowl, combine mashed bananas and the wet ingredients
2.) In a large bowl, combine the dry ingredients
3.) Add the wet ingredients to the dry ingredients and stir until mixed
4.) Grease mini or regular muffin tins or cake pan and pour in batter.
5.) Bake at 375 for 25-35 mins until the muffin bounces back when you press on it.
6.) Allow to cool, frost and ENJOY!

EMBODY Wellness. EMBODY Change. EMBODY Your Best Self!