I’m always thinking about toddler snacks we can keep on hand. Store-bought can get pricey, and then there’s the knowing-what’s-in-your-food aspect. I’ve been making blueberry oat muffins for quite a while, since I was working a job that started at 8 a.m. and needed a quick and easy to transport breakfast. Now I make them all the time and keep them in the freezer, taking them out a few at a time for afternoon snacks or a treat when we’re on the move. C LOVES them.

They are really quick and easy, maybe 30 or 40 minutes, a good nap time project. The recipe is from Betty Crocker and I change very little. Sub soured soy milk for buttermilk and play around with the sugar and fruit amounts, that’s all. Recently I’ve been sprinkling them with ground flax seed because we have some in the fridge. Sometimes I do other fruit, mashed banana or something, but blueberry is our standby.