Flour plus small hands usually equals a big mess. That may deter some parents from baking with their children, especially when their children are small and may spill easily. But baking in the kitchen with your child is not only a fun activity for them, but it can also be an enjoyable one for you! Plus, children get to practice counting, measuring, and stirring.
Here are a few tips for baking with toddlers:
- Place a paper towel or parchment paper under the bowl you are mixing and pouring into. This allows for easy clean up if your child spills as they measure and pour.
- Pre-measure the dry ingredients into one bowl and have your child scoop and fill measuring cups and pour into the main bowl.
- Pour the liquids into the measuring cup yourself, and then help your child pour those measured liquids into the bowl.
- Crack eggs into a separate small bowl. This allows your child to practice cracking the eggs, and you can easily remove any shell pieces.
- Embrace the boxed mix. I love using a box mix when I am baking with my children because it requires less ingredients to get out, and they still have the baking experience of measuring and mixing. It does not have to be from scratch in order to have fun and create memories together.
- Have fun! Don’t stress if there is a mess or the recipe does not turn out perfect. If there is laughter, that is what is important.
Here is a healthy banana muffin recipe I love to bake with my children because it can be made in one bowl. It is sweetened with ripe bananas and maple syrup.
Vegan Banana Muffins
(makes 10-12 muffins)
- 3 very ripe bananas, mashed
- 1/4 cup maple syrup
- 1/4 cup oil of choice
- 1/2 cup unsweetened almond milk (or another milk of choice)
- 1/4 cup ground flaxseed
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups all-purpose flour (whole-wheat pastry flour would also work)
- 1/2 tsp ground cinnamon
- 1/2 cup raisins or chocolate chips (or both!)
Instructions:
- In a bowl, whisk the mashed bananas until small chunks remain. Add in the maple syrup, oil, milk, flaxseed, and vanilla. Whisk to combine.
- Take a wooden spoon and add in the remaining ingredients (except the raisins/chocolate). Mix to combine. Stir in the raisins/chocolate.
- Line a muffin pan with muffin liners or spray the pan with nonstick cooking spray. Using a cookie scoop, scoop the muffin batter into the tins. Bake at 350 degrees for about 17-20 minutes. Take out and let cool for 10 minutes. Invert on a wire rack to cool completely. Store the muffins in the refrigerator for the week.
