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Recipes for Toddlers 12-18 Months

Recipes for Toddlers 12-18 Months


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There are a lot of sources that suggest you what you should feed your kids when they start eating solids. But, now your child has turned one year old, and you don’t know what you to serve them for dinner. We are writing recipes for toddlers 12-18 months that make you happy, and you can give proper diet. In 12-18 months age, you can give them baby finger foods that they like more as compared to other foods.

Blow, you’ll see three recipes which are designed to help you change your child eating habit to the family meal. Every meal ideas for toddlers are a family-friendly and next to each one you’ll find guidelines on how to change or acclimate a small helping of that recipe for baby.

Recipes for Toddlers 12-18 Months

1. Mini Wheat Apricot Muffins

Muffins are the most favorite food for toddlers because they are very comfortable and perfect for quick breakfast recipes and snacks recipes. You can make this meal idea for toddlers for sneaking in extra vegetables, fruit, fiber, and whole grains.

To certify that the apricots in these mini muffins are lenient sufficient for baby, soak them in hot water for 10 minutes. Before chopping, drain them well. Give one or two mini cupcakes to one baby.

Ingredients

  • 25 ounces all-purpose flour
  • 6 ounces whole-wheat flour
  • 1/4 cup sugar
  • 3/4 tsp. grated orange rind
  • 1/2 tsp. baking soda
  • 1/8 tsp. salt
  • 1/2 cup low-fat buttermilk
  • 2 tbsp. butter, melted
  • 1/4 tsp. vanilla extract
  • 1 large egg white
  • 1/2 cup finely chopped dried apricots
  • Cooking spray

Instruction

Preheat the oven to 375oF. Weigh spoon flours into dry measuring cups and level them with a knife. In a large bowl, mix the flours, baking soda, sugar, salt, and great orange rind. Mix well until smooth.

Mix buttermilk, vanilla extract, and butter melted in a bowl and mixing with a whisk. Pure buttermilk mixture into flour mixtures and stir it until smooth, fold in apricots. Spoon batter into 24 mini muffin cups caked strong spray.

Transfer to oven and bake for 10 minutes or until muffins spring back when gratified lightly in center. Immediately remove from pans and lay down for cool on a wire rack. Serve one or two to one baby.

Another Recipe: Healthy Breakfast Frittata Muffins

2. Banana Oatmeal Cookies

Chocolate cookies

Ingredients

  • 1 tsp. baking soda
  • 1 teaspoon salt
  • ¾ cup brown sugar
  • 1 tablespoon cinnamon
  • 3 cups rolled oats (not quick cooking)
  • 1 cup (2 sticks) unsalted butter
  • 1 ½ cups whole wheat flour
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 tbsp. vanilla
  • 2 ripe bananas

Instruction

First of all, preheat the oven to 350o degrees. In a large bowl, combine the wheat flour, salt, baking soda, cinnamon, and rolled oats and set aside. In spite bowl, mix butter and sugars together until well mixed.

Add eggs (one at a time), vanilla, and bananas and mix well until bananas are well incorporated. After that add flour mixture and stir until just mixed (over mixing will make cookies tough). Spoon wafers onto a baking sheet and cook for 12-13 minutes. Chill on the wire rack. You can store cookies in an airtight container for 3 – 4 days.

Another Recipe: Oreo Cookies And Cream No-Bake Cheesecake

3. Sweet Potato Pancakes

Ingredients

  • ½ cup whole wheat flour
  • ½ cup all-Purpose flour
  • 2 tsp. Baking powder
  • ½ tsp. Cinnamon
  • ¼ tsp. nutmeg
  • 1 tsp. salt
  • 1 cup sweet potato puree
  • 1-1/4 cup milk
  • ½ tsp. pure vanilla extract
  • 2 tbsps. brown sugar
  • 1 egg
  • 1 tbsp. vegetable oil

Instruction

Add whole wheat flour, all-purpose flour, baking powder, cinnamon, and salt in a medium bowl and stir together and set aside. Take another bowl and add sweet potato puree, milk, vanilla extract, brown sugar, egg, and vegetable oil and stir together until sweet potatoes are well combined. Pure the flour mixture into the milk mixture slowly and whisk it, but don’t over mix.

Preheat the large griddle pan over medium heat. Lightly coat pan with a little cooking spray oil. Pour a tablespoon of batter onto the griddle per pancake. Cook pancake one side about 2 minutes. Enjoy directly with a pat of softened butter and syrup.

Store it by placing a piece of parchment paper between each pancake and layer in a zip-top freezer bag. Before using again, reheat in the microwave for about 30 to 45 seconds per pancake.

Another Recipe: Healthy Breakfast Frittata Muffins









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