Toddler Tuesdays: Honey "Fried" Bananas

At two my little man is still obsessed with bananas... making them the perfect starring ingredient for Toddler Tuesdays!

He went through a phase a few months ago where he didn't want anything to do with them but we are back in action. I buy at least 8-10 bananas a week and typically they all go by the end of the week between he and I. To him the best way to serve a banana is straight up out of the peel... he's not as into experimenting as I am. However, he's "stuck" with me as his mama so every now and then I have to get crafty and he has to at least humor me and try my creations.

These bananas have been all over Pinterest since I joined many moons ago and I finally got around to trying them for him. Some people may read this and  question why I'd make a healthy food "unhealthy" by mixing it with oil and honey, but Landon really struggles with weight and needs as many calories as he can get. At 26 months the boy is just hitting 24 pounds, so needless to say every calorie counts! Plus- this is fun stuff- who doesn't love sweets?

These bananas were delicious (as I expected). Landon and John sat down with the plate and two forks and went to town. I managed to steel one before they disappeared and I have to agree that they were delicious- a nice healthy dessert!

Source: Rachel Schultz

Ingredients:
1 tsp olive oil
1 slightly under-ripened banana
1 tbsp honey
Cinnamon

Directions:
1- Pour the oil into a large skillet and turn the heat onto low.
2- Slice the banana.
3- Add the banana to the skillet, flipping after it has browned (about 1 minute). Allow to brown on the other side.
4- In a small bowl combine the honey and 1 tbsp water. Mix well. Pour the mixture into the pan. It will bubble up and then begin to caramelize around the banana.
5- Sprinkle with cinnamon. Serve warm.

Toddler Tuesdays: Microwave Chewy Chocolate Granola Bars

It's been a long time since our last Toddler Tuesday post. Landon has become a better eater as of late and has been eating more and more of what we eat so I've really been making less "special" food for him. The ultimate goal is to have him eat what we eat but clearly that doesn't always happen.

Lately Landon has been on a "bar" kick. He loved the Earth's Best or Trader Joe's apple granola bars (like Nutrigrain) and eats them almost daily. He has always wanted to try the Quaker Chewy granola bars but they have so many fake ingredients and really aren't something I'd want him to eat daily, so I decided to try a homemade version. This was Landon's first time cooking with me and it went over SO well. He loved it! He helped pour, stir, and pat the granola down. He even taste tested a few bites as we went along.

I have to say these bars came together in no time. Once they were done I happily tried one and they are awesome. They are much better than the Quaker ones and are so easy to make. I think it took 3-5 minutes to make. Can't beat it. The result is a soft, sweet bar with hints of chocolate. It was truly perfect. However, I have to be honest... Landon still hasn't tried them fully cooked. Once they came out of the freezer I asked Landon if he wanted a bar and he started crying when he realized I meant something other than his Earth's Best bar. Whomp whomp. We'll try again tomorrow. I know he'd love them because he ate the mix as we went along, so clearly he likes them. And if he doesn't.... John and I do! So more for us!

Source: Cooking Classy

Ingredients:

1/4 cup unsalted butter
1/3 cup packed light-brown sugar
1/4 cup honey
1/8 tsp salt
1/2 tsp vanilla extract
2 cups quick oats
1 1/4 cups Rice Krispies cereal
3 Tbsp mini semi-sweet chocolate chips

Directions:

1- Place butter, brown sugar and honey in a 2 quart microwave safe bowl and heat mixture in microwave on HIGH power for 1 minute. 

2- Remove from heat and stir then return to microwave and heat on HIGH power 1 1/2 minutes. 

3- Carefully remove from microwave and blend in vanilla, then add in quick oats and stir until evenly coated. Fold in Rice Krispies and toss well to evenly coat, then push firmly into a buttered baking dish. Push until it's settled well onto the bottom of the dish.

4- Sprinke chocolate chips and press into bars. Transfer to freezer and chill 10 minutes, then remove and cut into bars. Store in an airtight container.

Toddler Tuesdays: Sunbutter and Honey Muffins

Yay for Toddler Tuesdays! Time to see what Landon's been eating lately... and surprise... it's a bread product! The kid lives on bread.

I'm still in a bit of denial that I have a child with peanut allergies, among other food allergies. I remember being pregnant and joking with a foodie friend that I'd die if my kid had food allergies since I live, breathe, and die food. Well, low and behold I have the most adorable and amazing boy who is highly allergic to so many things! I guess it's a blessing that I am a foodie though because I am able to take on the challenge of making him foods that are tasty and yet accommodate his needs.

If you have a child who goes to daycare or school you're aware that many schools are peanut free, and some are even tree nut free as well. I have discovered that Sunbutter is the alternative of choice to nut-free butters, and Landon is a fan! I mix Sunbutter in many things for him, but this was my first time baking with it. These were so easy to make and were tasty. They were soft and delicious. Perfect for school treats since they are nut free and easy to pack!

Source: Adapted from Becky Bakes

Ingredients:
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
3 tablespoons sunbutter (sunflower seed butter)
2 tablespoons oil
3 tablespoons honey
1 cup milk 

Directions:
1- Preheat oven to 350 degrees.
2- Whisk the flour, baking powder, baking soda and salt.
3- Add the sunbutter and oil and mix with a fork until crumbs form.
4- Add the milk and honey and mix until combined.
5- Pour into muffin tins (about 3/4 full) and bake for 10-12 minutes, until tops are golden brown and spring back when you touch them. (If making mini muffins adjust bake time to 8-10 minutes).

Toddler Tuesdays: Banana Oatmeal Bites

Oh Toddler Tuesdays, I haven't forgotten about you! I swear.

I haven't been too adventurous in the kitchen lately with Landon. Little man is picky, and as a cook, picky eaters are seriously not fun to cook for! However I decided it was time to try another new treat for Landon and decided to use what I had in the house to make him a cookie/cracker type snack. You see, Landon will eat crackers like nothing else. Saturday night he ate 14 crackers. FOURTEEN CRACKERS. I was in shock. So I decided to try something cracker shaped that was healthier.

These oatmeal bites are great. They are soft- more of a cookie texture than a cracker- and dense. Landon has been nibbling on them since I made them and seems to like them. I think he's definitely confused as to why they taste like "nana" but don't look like one haha! You could add in some raisins, chocolate chips (which, btw, Landon doesn't like! WHO doesn't like chocolate?!?!?!), or any other mix in that appeals to you. Definitely an easy recipe that makes a healthy, toddler friendly, snack.

(Pardon this off coloring, my son is not this shade of red, it's the best pic I could get- he screamed "CHEESE" as I took this, then refused to let me take another one haha!)

Source: Stephanie Cooks Original

Ingredients:

2 large overripe bananas

1 cup quick cook oats

2 tbsp graham crumbs

1 tsp canola oil

Directions:

1- Preheat the oven to 350. Line a cookie sheet with silpats or parchment paper.

2- In a bowl mash the bananas until smooth. Stir in the oats, graham crumbs, and oil. Stir well until fully combined.

3- Scoop tablespoons into sheets. Flatten. Bake 15 minutes, until golden.

4- Remove and allow to cool on cooking sheet.

Toddler Tuesdays: Easy Peasy Protein-y Pasta

If you were looking in my kitchen windows nightly (and please don't, that's strange) you'd see Mr. Landon eating this at least once a week. It's a fave around here!

Aside from the more "fun" or creative things I post that I make for Landon there are many standards that I make often. The kid eats the same few things in a steady rotation. I haven't shared them here because most of them are so simple it's ridiculous (think frozen stuff, homemade pizza bagels, quesadillas, etc.) One pasta dish that I make for him often is this one. It's great because the Greek yogurt gets extra protein in him, the sauce blends the flavors so he doesn't tell me "YUCK!" when I give him the peas and carrots, and overall is a successful dinner. If you have a little one try this- I'm pretty sure they'll love it!

Please note: I never make this for all of us (although I could!) so that's why the portion size is so small- I'm making it for one small toddler. If you want to make it for the family you'd need to modify the amounts.

Source: Stephanie Cooks Original

Ingredients:

1/3 cup very small pasta (small shells, mini egg noodles, ditalini, etc.)

1/4 cup frozen peas and carrots

1 heaping tbsp plain Greek yogurt

2-3 tbsp pasta sauce

2 tbsp parmesan cheese

Directions:

1- Cook pasta according to directions. In the last 2 minutes pour in the frozen peas and carrots to cook with the pasta. Drain.

2- Return the pasta/veggie mixture to the pan. Add the yogurt, sauce, and cheese. Stir well. 

3- Serve hot.

Toddler Tuesdays: Applesauce Melts

This is so far from a "recipe", seeing as how there's only one ingredient, but it's so kid friendly- you'll thank me.

Landon loves yogurt melts. You know, those dehydrated disks of yogurt that taste like sour milk? Yup- loves them. He can eat a whole pack in one sitting (and has more than once) so when I saw these applesauce melts on Pinterest I knew I had to try them. I made them quickly one night while he was eating dinner and within an hour they were ready to go. Landon was skeptical at first... he's still unsure about cold things like ice cream/Italian ice/etc. He didn't want to touch them, but once he got the spoon involved he was a happy camper. These are a great treat, especially with the hot summer beginning.

The best thing is you can make as many or as few as you want. You can use any flavored applesauce you like- Landon is a huge fan of the Healthy Harvest blueberry applesauce as well as the Cherry Berry applesauce by Mott's. I can't wait to make a huge batch of these for him soon. I might do some mixed with some Greek yogurt to make a healthy yogurt/fruit snack!

Source: Inspired from Pinterest 

Ingredients:

Applesauce

Directions:

1- Pour applesauce into a zipper bag. Snip off a tiny section of one corner.

2- Squeeze disk shaped applesauce blobs onto a silpat covered baking sheet (or parchment paper). Freeze for one hour- or until set. Remove from sheet- store in a freezer bag.

Toddler Tuesdays: Roasted Chick Peas

Well, this is the first recipe on Toddler Tuesdays that I can say was a huge hit, and yet will never be made again. Interesting, right? Keep reading...

Landon has entered the lovely phase of toddlerhood where he is exceptionally skeptical of all new foods, especially ones with different colors and textures. He is getting pickier by the day. Being the insane loving mom that I am I am constantly trying to find ways to get him to eat new and nutritious foods, even if he is constantly trying to snub me for anything that isn't a Goldfish cracker. I had seen these roasted chick peas floating around the internet and though that was a super interesting idea. Landon loves crunchy things, he loves small stuff, and he tends to prefer snacks to meals. Therefore I was sure these would be a hit. And they were!! He ate several, which is huge for him the first time he tries a new food.

However, later on in the day we noticed that he had an allergic reaction to something he ate. We had fed him these just before leaving for a BBQ, where he ate all foods prepared by others in various kitchens (a logistical nightmare to a parent of a child with multiple food allergies), but I diligently hunted down the chef of each dish and asked if it contained any of his allergens. I thought we were safe... but there was a reaction. I did some research and it seems that some kids with peanut allergies can't eat chick peas because they are in the legume family. Well, you learn something new every day... So I'm not sure if it was the chick peas or something else from the BBQ, but for now, I'm laying off. However, for those of you out there with toddlers (or who just like chick peas!) these are awesome. There are tons of flavor combos, and essentially this is more of a method rather than a recipe! Toss in any seasonings you want- cajun to make is spicy, lemon basil to give it some pucker, etc. Or try my sweeter version listed below. You really can try anything with this and have a great, easy, healthy snack! 

Ingredients:
1 14 oz can chick peas (rinsed, drained, and patted dry)
1 tsp olive oil
1/4 tsp salt
1 tsp favorite seasonings (I used Italian seasonings and garlic combined)
Options: If you want a sweeter variety, use melted butter in place of oil and use some brown sugar/cinnamon in place of the seasonings.

Directions:
1- Preheat the oven to 425.
2- Line a jelly roll pan (or cookie sheet with edges) with parchment paper or a silpat. Evenly lay the chickpeas out in a single layer.
3- Roast for 40 minutes, flipping halfway through.
4- Toss the roasted chick peas in a large bowl with oil and seasonings. Stir well. Enjoy.

Note:  They can be stored for up to a day or two in an airtight container, but mine got moldy on day three!

Toddler Tuesdays: Yogurt Dip

This dip is a game changing Toddler Tuesday post in my household!

In the past week or two Landon has discovered dipping. He loves dips! Even when he refuses all food he will happily dip his meal in whatever is around. This weekend alone he ate a healthy dose of ketchup, salsa, and potato soup (yes... he used soup as a dip) by way of dipping. So with that said, I've decided to capitalize on his love of dipping and try to make some healthier dips that pack some nutritional value (you know... more than the ketchup he ate for dinner last night). 

This yogurt dip was delicious. John basically wanted to steal it from Landon, but I forced him to share with the baby. You can make as many varieties of this as you want by using different flavored yogurts with as many different dippers as you want. Overall I can see us making this several times a week for my little man!

Since I plan to make this regularly for Landon, some dippers I thought of were fruit, waffle sticks/pancakes, toast cut into strips, crackers, and graham crackers. If you have any other ideas feel free to tell me in the comments!

Source: Inspired by I Was Born To Cook

Ingredients:

4 oz Greek yogurt (I used banana)

1 heaping tsp Sunbutter (or peanut butter)

Cinnamon (optional)

Directions:
1- Stir all ingredients together. Serve cold.

Toddler Tuesdays: Greek Yogurt Pancakes

A new Toddler Tuesdays recipe is up and I'm so excited- it's a real winner! What toddler doesn't like pancakes??

If you've read my blog at all in the past month you've read about the insanely difficult time we've had feeding Landon. During this month I didn't really make new things for Landon because was so resistant to food. I don't know what changed in the past week but he seems to be snapping out of it and coming around. I decided to seize the opportunity and try some new things- first up were these Greek yogurt pancakes! Landon loves pancakes, and really any bread products that he can hold in his hand and bite- so I decided to try a healthier version of a classic recipe. These were more dense than a traditional pancake but he didn't mind at all.

I should also add that the batter is sturdy- I made it and kept the prepared batter in a sealed bowl for two days, making fresh pancakes each morning with the batter. The batter is also VERY thick. When you spoon it out you'll be thinking you went wrong somewhere- you didn't. Once the first side browns and you flip it you can squish down a little to morph it more into a pancake shape and they'll be perfect. Prior to smushing it down with the spatula it was sort of... thick? I don't know- it retained the shape of the scooper and didn't spread like I'm used to but once smushed it was perfect. We are huge fans of these in this house. Best of all you can really feel good about giving your child pancakes when they have more protein and nutrients in them from the yogurt.

Source: Slightly adapted from Everyday Belle

Ingredients:
1 6 oz container Greek yogurt, any flavor (I used vanilla)
1 egg
1/2 cup flour
1 tsp baking soda
Blueberries (optional)

Directions:
1- Stir the yogurt until it's smooth and creamy. At this point add the egg and continue stirring until they are well incorporated and easy to stir.
2- In a separate bowl combine the flour and baking soda. Mix well.
3- Pour the yogurt mix into the flour mix. Stir well. If using blueberries fold them in, to taste.
4- Heat a skillet with butter. Drop batter onto hot skillet and flip once golden. The recipe will yield about 8 medium sized pancakes.

Toddler Tuesdays: Giveaway

I've been getting great feedback on my Toddler Tuesdays series and I'm SO glad you're enjoying it. Feeding kids can be challenging- especially when you want to feed them healthy/nutritious foods that they'll enjoy! This week I'm hosting a giveaway that I'm quite excited about.

I was contacted by the people of MIRA containers I was excited to try out their product. I get multiple product offers a week but often they have nothing to do with my blog. I try to keep the blog focused, so I'm not going to give away a hammock (yes- I was offered that LOL!) but I'm happy to share these amazing containers with you. I send containers with Landon to his school daily and am always looking for ones that hold up, are sturdy, and have easy lids. These are perfect. Since they're stainless steel you can't use them to hold lunches that need heating, but I used them to send in snacks that stay in his classroom as well as fruit salad. They are a nice size, larger than the picture would lead you to believe, and hold up well in the dishwasher.

So now it's your turn! I'll be sending a set of two of these containers to one winner. All you have to do is leave a comment on this post telling me what you'd use these containers for. It can be toddler related or not- however they'd be used in your home! The contest ends Thursday at midnight and I'll announce the winner Friday. PLEASE leave your email in the comment. Only one entry per person, please! 

Toddler Tuesdays: Cheesy Sweet Potato Nuggets

It's been a few weeks since my latest Toddler Tuesdays post! But here we are again!

If you read my blog regularly you'll remember in my March re-make recap post that I mentioned Landon's been on a hunger strike. Since March 14. Yes, I'm keeping track. He BARELY eats lately, which is an issue since he's already being monitored by a team of specialists for his lack of growth. I am constantly trying to find foods he'll eat. One of the few foods I can usually get in him is sweet potatoes. And cheese. Sometimes lots of cheese. Sometimes none. It's a fun game we're playing! But anyway, I knew I needed to make something that would entice him so I decided to make some type of breaded sweet potatoes. I took his favorite food (sweet potatoes mashed with butter and milk), added cheese, and breaded it. Voila! Recipe for toddler success. It took 15 minutes from start to finish to make these and it's much healthier than anything you can find in the freezer. Try these- you and your tots will love them.

Side note- you could bake these. I fried them because Landon is under strict orders to gain weight. If you want a healthier option, bake them until golden. You could also make large batches and freeze them after frying/baking for later use.

Source: Stephanie Cooks Original

Ingredients:

Vegetable oil

1 large sweet potato, cooked and peeled

2 tbsp milk

1 tbsp butter

1/4 cup shredded cheddar cheese

1/4 cup bread crumbs

Directions:

1- In a large skillet heat the oil (enough to cover the bottom of a pan).

2- In a bowl mix the hot sweet potato, milk, and butter. Mash with a fork until evenly combined. Add in the cheese. Stir well.

3- Take bite sized portions of the potato and roll into balls. Roll the balls in the bread crumbs and place on a dish.

4- Once all nuggets are formed place the balls in the oil, cook until browned. 

Toddler Tuesdays: Homemade Spaghetti-Os

For toddlers... and those of us who just like to eat like one!

I am so excited to bring this recipe to you! Like, unnaturally excited. You see, growing up I loved Spaghetti-Os. I didn't like soup (I was a miserable eater as a child) but I liked to pretend I did. For some reason I equated enjoying soup with being very worldly and mature. I would sit and eat my Spaghetti-Os and in my head ran a monologue about my "tomato soup" and how cultured I was. I was a strange child.

Now as a mother I really try to put the best of ingredients in Landon as possible. Will he eat a can of Spaghetti-Os as a kid? Yes. I'm sure he will. Does he eat boxed macaroni and cheese? Sure, sometimes. But when I can I do try to make as much from scratch as possible. This recipe jumped out to me because I just loved the idea of recreating a childhood classic for my son. Plus I'm a sucker for fun shaped pasta, and seriously- what's more fun than these rings?? The night I made this for Landon he was in one of those "I'm not eating anything, not my favorite foods, not my milk, and certainly not this new food you're peddling" moods. So he ate three bites, moaned in a happy way, then put up the iron-gate-of-gridlock that all toddlers know how to do. You know... the hand up, pushing you away as you bring the spoon towards them, accompanied by frantic head shakes? I'm sure you know the act. John however seized the opportunity to "model" good eating for Landon and ate a huge bowl of this for dinner.

Did it taste exactly like the canned version? No. Was it very good? Yes! The cheddar cheese has a subtle effect on the taste, but that seems to be very key to accomplishing that Spaghetti-O flavor. The only thing I missed was the variety of sized noodles- I used to get irrationally excited when I'd get a large O stuffed perfectly with a middle O and a mini O in the center.

Source: Coffee and Cannolis

Ingredients:
29 oz. can tomato sauce
3 cups water
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt
8 to 10 oz. dried pasta
1 cup packed freshly shredded sharp cheddar cheese
2 tablespoons milk
1 tablespoon butter
salt, to taste

Directions:
1-In a large pot, stir together the tomato sauce, water, sugar, garlic powder and garlic salt. Bring to a boil
2- Add pasta and turn down to medium-low heat. Cover partially and simmer, stirring frequently for 15-20 minutes or until the pasta is cooked.
3-Turn the heat to low and stir in the shredded cheese until melted.
4-Stir in milk and butter. Taste and add salt if desired. Remove from heat and serve immediately.

5-Store in a covered container in the fridge for up to 3 days. Reheat in the microwave or over low heat on the stove. You may need to add in a little more water or milk.

6- If preparing for freezer-ready meals, pour cooled Spaghetti-Os into flexible silicone muffin tray. Freeze. Pop frozen "pasta cubes" out and place in a freezer bag. Keep frozen until serving. 

Toddler Tuesdays: Banana Sushi

For toddlers... and those of us who just like to eat like one.

So Landon has a thing for bananas. In fact, it's a bit of a BIG thing. In our house we call bananas "the yellow fruit" because if we utter the word banana and Landon is anywhere in ear shot he screams "NANA!!!!" and goes insane wild until he has some. Truth be told we even hide bananas. Yes. Hide. Because if he sees them he doesn't want anything else. Safe to say it's his favorite food.

So anyway, when I began looking for fun toddler-inspired snacks to liven up the routine I was fascinated with this idea of wrapping a banana with peanut butter in a tortilla or flattened wheat bread. Then I discovered Landon's peanut allergy and assumed this snack was out of bounds, but thanks to the joys of Sunbutter it's back on the menu. When I made this Landon was a little skeptical... 

"I mean, it looks like a banana... but there's... stuff... on it..."

After a couple bites he was sold. He ate about half a banana, maybe a little less, but for Landon that's a big deal with a new food. Usually he takes a few tries before he gobbles too much up. We also discovered that Landon has poor sushi etiquette since he requested a fork (or two... don't judge us) to eat this with.

(Still working on figuring this whole fork thing out)

This is a great and EASY lunch or heavy snack option. Plus it's just a bit more exciting than a traditional sandwich. Can't be beat!

Source: Pinterest (can't find a link to the original, mine takes me nowhere, just to the image)

Ingredients: 

1 slice of wheat bread

Peanut butter (or Sunbutter)

1/2 banana

Directions:

1- With a rolling pin roll the bread paper thin. Cut off the crust.

2- Spread the bread with a layer of peanut butter.

3- Place the banana in the center and roll the bread around the banana.

4- Use a sharp knife (cerated works best) to cut the banana into thin slices.

Toddler Tuesdays: Mac and Cheese Muffins

Welcome to Toddler Tuesdays!

(If we're being 100% honest he wasn't a toddler in these pictures- maybe 10 months or so? But who's judging?)

 I am so excited to share this new series of recipes with you. What I can tell you right off the bat is that I  most likely will not be posting a recipe for this series every Tuesday, but my goal is to post at least 2-3 times a month with a new toddler friendly meal. Here's the inspiration: I have  a son who is 15 months, eats decently well, has multiple food allergies, and is underweight. Put it all together and you can assume that figuring out food to feed him is a big part of my day.

Most people say, "Oh- just feed them what you eat!" But anyone who has a toddler knows that doesn't always go as planned. Landon is a good eater and will try many new foods, but he also is known to snub things he loved the day before, throw food on the floor, or say "NO!" very loudly when he doesn't like something I'm offering...you know, act like a toddler! With that in mind I focus on making food I know he'll like while getting as much healthy fat and veggies in him as I can. I also like to cook in big batches and freeze portions because Landon eats dinner at 5 on weeknights since he goes to bed by 6, and John and I don't eat until 7:30, so he's eating alone. Easy is very important with those circumstances!

So the first meal for Toddler Tuesdays is mac and cheese muffins. I've seen mac and cheese muffins all over the place, so this is in no way new or groundbreaking, but it's perfect for toddlers (and adults alike). The portion size is perfect, they freeze well, and it's macaroni and cheese- so there's that! Landon *loved* this and ate a whole "muffin". I ended up mixing some sliced avocado in with it, just because I had it, and he liked it that way too. A definite winner!

Source: Stephanie Cooks Original, but inspired from various sites on the internet

Ingredients:
3 cups of cooked macaroni and cheese (I used a variation of this recipe), homemade or boxed
3 oz or about 1/2 cup chopped frozen spinach, defrosted and squeezed dry
1 tbsp butter

Directions:
1- Preheat the oven to 350.
2- Grease the muffin tins with the butter.
3- Spoon the mac and cheese evenly into the muffin cups.
4- Bake 20 minutes, then remove from the oven and place on a cooling rack. Allow to cool completely. (If you want to serve one immediately just scoop it out but it most likely will lose it's shape, but it'll taste just as good).
5- Once cool, place the tin in the fridge for about 2 hours so the muffins set and retain their shape.
6- Remove muffins from tin, wrap individually in plastic wrap. Place wrapped muffins in a freezer bag and freeze. When you want to serve one remove from the freezer and allow to defrost, remove wrapper, and reheat.