18 months, my friends, is a tumultuous age. I almost feel like I have a mini teenager in the house with all the emotional highs and lows.
While Juniper can still melt my heart with her toothy grin, she can also throw one impressive temper tantrum - in public no less. So far we have survived a tantrum in the library and a tantrum at the park in front of some new friends. I have to say that the latter was more humiliating and I had to fight back tears while my child screamed and kicked and the other child sat watching in quiet fascination and horror.
I have been told that consistency is the key - to keep on disciplining even if it seems like nothing is getting through. But it's hard. Really, really hard.
These days...these days are long and hard and wonderful. These days when she won't eat anything but bagels and cookies... these days when I catch her drawing on the floor, the walls, the kitchen cabinets... these days of pitching fits and then wanting nothing but to be held and cuddled... these days are all too fleeting.
Because these days can be full of a toddler's highs and lows, I have found it imperative to find a few things that lift the spirit. Added bonus if it also fills the tummy and accommodates the picky tastebuds of an 18-month-old.
These muffins are just the ticket.
Sure, they're still starchy and sweet (like a cookie), but unlike a cookie there are more of the good things and less of the bad things.
Here, she looks unsure about what she just put in her mouth.
Ahh, here we go!
I love a muffin that can put a smile on her sweet face.
If you have a picky toddler or if you just need a pick me up, try out these muffins. They are hearty, filling and somehow encouraging for the soul.
Healthy Blueberry Muffins
From The Wednesday Chef
Makes 12 muffins
1 1/2 c all-purpose flour
1/4 c sugar
4 tsp baking powder
1/2 tsp fine sea salt
1/4 c shredded unsweetened coconut
1 large egg
1 c cooked oatmeal
1/2 c whole milk (I used 1% organic and it worked fine)
2 Tbs unsalted butter, melted and cooled slightly
1/4 c fresh or frozen blueberries
Preheat the oven to 400 F and butter a 12 cup muffin tin. Combine the flour, sugar, baking powder, salt and coconut in a large bowl.
In a separate bowl, beat the egg with the milk and butter. Then, with a fork, add the oatmeal and break up the clumps.
Combine the wet ingredients with the dry and then add the blueberries. Both times I have made this, the mixture was really, really thick. I find that it helps to use your hands to incorporate those last bits of coconut or flour in to the mix. Drop by spoonfuls into the prepared muffin pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Serve warm or at room temp. Apparently these are also perfect to freeze (after completely cooling of course) and heating up whenever the need or mood strikes.