Smith 'Cupcake' Muffins

This time last year, I was feeling like super mom. Pretty much any food I put in front of my one year old, he would eat. We’re talking lentils with butternut squash, sweet potatoes with sardines, spinach with quinoa and salmon, zoodles with bison meatballs… you name it. I was a baby food making fool! The dietitian in me was super proud. The naive new mom in me didn’t realize this too was a phase, which shall pass.

Flash forward to now, my two year old’s favorite phrase is ‘No Mom-ma’ and the only green thing he will eat is the fresh pea pods out of our garden. Unfortunately, our pea pods produced approximately 25 edible peas, so he got his veggies for like 6 days so far this summer. And, don’t even think about serving him those ones outta the bag. Or, try tying the store bought ones to the vines because that would just be ridiculous.

I’ve read the research on not ‘tricking’ your kids or ‘hiding’ veggies in foods. But quite frankly at this point in our newly two year old’s life, we’re packing those bad boys anywhere we can. (Mostly smoothies, muffins, and quesadillas)

I feel the need to add a disclaimer here that my child thinks anything that comes out of a muffin tin pan is a cupcake. I swear I didn’t teach him this but I promise I will ride this one out until he figures out the difference! So these ‘cupcakes’ are really muffins. And the fact that these are named after my son comes from his recent 2 year well check-up where he was being particularly ‘awesome’ in the waiting room. A visiting pediatrician asked what he had for breakfast and asked if I’d share the recipe.

So here you go… Smith Cupcake Muffins which are jam packed with veggies, dried fruit, oats, whole wheat flour and awesomeness. You’re welcome.