The Best Back-up Plan for Nourishing a Picky Eater

Dylan's MuffinsWhen my son was born, I had grand ideas about how I would soon feed him. As a cooking aficionado, I would expose him to the most delicious foods and help him develop the most sophisticated toddler’s palate.

Well, let’s just say, my grand plan is taking longer than anticipated to come to fruition… In fact, there are days when he eats such a limited diet that I worry he isn’t getting sufficient nutrition. Thankfully, I have created these muffins and he absolutely loves them! I continue to offer him wonderful food with the hope he’ll indulge. But in the meantime, these are my insurance policy 🙂

Yummy for my toddler but also tasty for an adult palate, these muffins are easy to make and pack a powerful nutritional punch. Feel free to use this technique to:


  • Switch up the flour – what if you grind nuts or an alternative grain to make your flour?
  • Play with the flavoring – wouldn’t almond extract, nutmeg or even citrus zest be delicious?
  • Vary the fillings – how about pumpkin or beets instead of banana? and how about adding nuts, dried fruits or even fresh blueberries instead of the chocolate chips?



  • 2 ½ cups – Rolled oats
  • 1 cup – Greek yogurt
  • 1 cup – Applesauce
  • ¾ cup – Maple syrup
  • 1/3 cup – Chia seeds
  • 3 cups – Rolled oats (to create oat flour)
  • ½ cup – Ground flaxseed
  • 6 – Bananas (very ripe and mashed)
  • 1/3 cup – Coconut oil
  • 1 tbsp – Vanilla extract
  • 4 tsp – Baking powder
  • 2 tsp – Baking soda
  • 2 tsp – Ground cinnamon
  • 1 tsp – Kosher salt
  • Semi-sweet chocolate chips (as much or as little as you like!)


  • Preheat oven to 400*
  • Spray two mini-muffin pans with baking spray (or reuse the same one and bake in two batches)
  • Combine 2 ½ cups of rolled oats with yogurt and applesauce in a bowl and set aside
  • Combine maple syrup and chia seeds in a second bowl and set aside
  • Process 3 cups of rolled oats with ground flaxseed in a blender or food processor until finely ground into a flour
  • Add mashed bananas, coconut oil and vanilla to chia seed mixture and combine with oat/yogurt mixture
  • Combine oat flour, baking powder, baking soda, salt and cinnamon and mix into wet mixture
  • Fold in chocolate chips
  • Spoon into mini-muffin tins – only fill up to 2/3
  • Bake for approximately 16-20 minutes or until the muffin tops begin browning
  • Cool on a wire rack before removing
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1 Response to The Best Back-up Plan for Nourishing a Picky Eater

  1. Randi Fisher says:

    Sounds delicious Lunch next year ?

    Happy New Year

    Sent from my iPhone



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