Fall Muffin Recipe : Happy Baby and Stonyfield Vanilla Yogurt
One of my favorite things about Fall is baking muffins! We of course love to make pumpkin muffins in the fall (I will be getting to that soon enough), but this is a fun twist on pumpkin muffins that also took care of a little dilemma we had.
I think it is inevitable when you have a baby that once the littlest outgrows ‘baby food’ you still have a couple jars or pouches left over in the cupboard. I love using many of the pouches in baking. Fruit and many veggie purees work AWESOME in many recipes!
The following recipe uses delicious Happy Baby Organic Baby Food 2 Simple Combos, Apricot and Sweet Potato. It works so well that I would go so far as to suggest purchasing these pouches for the sole purpose of using them for baking even if you don’t have babies! You of course can bake from scratch using these ingredients – it is just super easy and I really like that Happy Family products are all organic. I might not have time to chop / cook / puree fruits and veggies for a recipe, but if I have these on hand I can easily boost a regular muffin recipe by adding one or two pouches in.
This is our go to recipe for muffins that we jack up with whatever is sounding yummy – today we added the Happy Family pouches, yogurt, and some complimentary spices – that’s it! See how easy they are below……
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1/8 cup sugar
- 1/8 cup brown sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 large eggs
- 6 tbsp canola oil
- splash milk (we used 2%)
- 1/2 cup Stonyfield Vanilla Yogurt
- 2 3.5oz pouches of Happy Baby sweet potato & apricot puree
- dash cinnamon
- dash nutmeg
- preheat oven to 350 degrees
- mix both flours, both sugars, salt, baking powder, and baking soda together in one bowl
- mix eggs, canola oil, and milk in another bowl
- mix the dry ingredient bowl slowly into the wet ingredient bowl
- Once it is all mixed add in 1/2 cup of Stonyfield Vanilla Yogurt and your preference of cinnamon & nutmeg (I let my 6 year old do it)
- pour into a greased muffin tin or muffin cups
- bake at 350 degrees for 20 minutes
Serve as is or with a scoop of vanilla yogurt with a bit of honey. My kids thought this was very fancy and it added a boost of nutrients for them!
These also freeze perfectly to put in lunchboxes, they will be defrosted by lunchtime. I make a big batch and freeze what we won’t use in the next day.