When I say these “Apple Pie” Muffins are so simple your toddler can make them, I mean this is the perfect recipe for your toddler to help make because there is no raw egg and the steps include “fun” activities such as mashing bananas. If your kid is anything like Ryder, he’ll love getting to be Mommy’s little helper!

I originally discovered the trick of combining bananas and oats to make the perfect base for mini muffins from one of my favorite Mommy Instagrammers, Rydereats. Everything she makes her two little ones is so nutritious and yummy and I love trying the recipes she shares. One of Ryder’s favorite snacks (mine, too!) are her blueberry and raspberry oatmeal bites. Since they are so soft, they were the perfect treat for Ryder to enjoy when we first transitioned him to solids. They’ve been a staple in our house ever since.

Ryder is on an apple kick right now, so I thought I would use the same banana/oatmeal mix and add some apples and spices to create an “apple pie” flavor. They turned out so yummy. Another great thing about these muffins are they are really dense, so they can also be baked as cookies and won’t crumble. I’ve even succeeded at getting Ryder to eat by asking him if he’d like a cookie after he declined a muffin. I just microwave for ten seconds and flattened between my palms.

Since these are essentially just baked oatmeal, it’s a really great option for breakfast or snack time. Bob’s Red Hill Gluten Free Quick Cooking Oats are the best and I use them in a lot of recipes. I’ve found it in some Ralph’s and Whole Foods, but we go through so much, I buy in bulk on Amazon. A four pack ends up breaking down to be about half the price of a single bag at the grocery store. You can find it here.

Y’all know how much I love my inspiralizer so I really went back and forth debating my need for this Lekoch mandolin slicer. Did I really need another kitchen gadget I’d have to find a home for? After one use of this, I am very confident that, yes. Yes I do! The blade I used with the Lekoch is the shredder blade that creates a grated effect. Grated foods are the perfect way to hide them in cooking. It’s the perfect way to shred vegetables which you can add to things like muffins, pancakes, breads, etc.. I’m looking forward to using it this year when shredding potatoes and vegetables for latkes like these yummy butternut squash latkes I made last year.

Ryder had a blast adding the apple pieces and tuning the handle while I pushed down and applied light pressure. He kept stopping to look at the grated apple in the bowl and saying, “Wow! Apples!” He was amazed at watching the apples drop into the bowl!

Next up was mashing the bananas. Ryder loves mashing bananas. It’s something he’s been helping me with for a while and he loves to sing the mashy mashy song we made up while getting to work. I find that over ripe bananas broken into large chunks still need a few Mommy mashes before it’s broken up enough for Ryder to mash on his own.

I prepared all the ingredients in small bowls for Ryder to add into the mixing bowl. I’ve found it to be a great way to help him learn the names of different foods and also to count the number of ingredients. Sometimes he’s really precise at adding the ingredients, but many times half of the bowl has lands on the floor or in Ryder’s lap.

Once he’s mixed all the ingredients, I take over and give it a good final mixing before scooping it into a mini cupcake tin. I use an ice cream scoop for ease, but then use a fork to scoop off the top so that it’s flat with the tin. These cook quickly and bake for 12 minutes at 350.

Ingredients

• 2 very ripe bananas, mashed
• 1 cup Bob’s Redhill Gluten Free Quick Cooking Oats
• 1 medium apple, grated (About 1 cup)
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 tsp salt

Directions

1. Preheat oven to 350.
2. Mix all ingredients in a bowl.
3. Scoop into mini muffin tin.
4. Bake at 350 for 12 minutes.
5. Store leftovers in an air tight container or the fridge for up to 3 days.