We’re fancy in the Craft house. Chop up a few vegetables, cube up some cheese, and voila: a deconstructed chopped salad.
Pictured above is Jacob’s meal of avocado (1.5 grams protein), grape tomatoes (.5 gram protein), and Babybel cheddar (2 grams protein). He is SHOVELING this in as fast as I can give it to him.
Whole foods mama level: expert.
I am not naturally good at baking. At all. But I would like to learn. As I’m more motivated to bake for Jacob than for myself, I figured I’d start with mini toddler muffins.
I had a ripe avocado that needed a purpose, so I thought I’d find a toddler muffin recipe that called for avocado. These Avocado & Blueberry Mini Muffins seemed perfect. I didn’t have any blueberries, but I figured we could do without.
I was also really excited to use my new mini muffin pan, which I convinced my husband we definitely needed because Jacob, being a mini person, certainly needs appropriately sized muffins.
Lucentee® Large Mini Muffin Pans – Top Non Stick Bakeware for Muffins, Cakes and Cupcakes – 24 Cups Texas Jumbo Silicone Mold / Baking Tray – Heat Resistant Tins up to 450°F- Easy to Clean – Blue
I decided to start by making the actual recipe without any low protein substitutions as a baseline. The resulting muffins are a little higher in protein than I would like them to be, but Jacob can still have one or two and stay well within his daily protein allowance. Here’s how I calculate the protein:
I didn’t include items like sugar or vanilla extract, which have no protein or negligible amounts.
Next time I’m going to try the recipe with a protein-free egg substitute and a lower-protein coconut milk based yogurt. Hopefully it will turn out just as delicious as these were! Stay tuned, because I’ll update this post with the results.