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Muffin (Top) Madness!

Okay! So after eating all of those scrumptious muffins, it is time for some Muffin-top madness posts! Here are some great exercises to get you back into shape.

Get Rid of your MUFFIN TOP

Get Rid of your MUFFIN TOP

First, a step by step visual workout with 7 different exercises to get you in shape!

http://www.oprah.com/health/Get-Rid-Of-Muffin-Top-Best-Exercises-Muffin-Top

 

Also here is a muffin-top massacre, that I’ve done before (and am going to do soon after this post!) ENJOY!!

AND just for fun, to remind you of your workout, check out these adorable muffin holders!

WHAT?

WHAT?

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Journal Recipe #1: Toddler Muffins

Entry #1:

As a nanny I’m on the lookout for fun creative activities with “my”little girls (who happen to be of the rip-old age of 2 years and 13 months). My creative juices often take us into the kitchen and onto Pinterest and recipe apps. One particular recipe caught my eye- seemingly because it said “toddler muffins”and another because it was chocked full of fruits and veggies (which are some of MY favorite foods). So of course, I didn’t just use what the recipe called for, I used MORE than the recipe called for, and they became a HIT (so much so, that the entire batch was gone in a day between them, their parents and myself!) So here they are– they will widen the eyes of your little ones without widening your hips (too much):D 

Ingredients: 
1/2 cup butter softened
1/2 cup brown sugar
2 large bananas 
4 oz of puréed squash (for infants- 1 jar of baby food-squash) 
2 carrots grated and puréed (about 1 cup) 
1/2 sweet potato mashed
2 eggs beaten
1 cup flour
1/2 cup oat bran or Almond flour
1 tsp. baking soda
1 tsp pumpkin pie spice or 1/2 tsp cinnamon and 1/2 tsp nutmeg
1/2 tsp salt
Preheat oven to 375. Grease cupcake pan. Cream together butter and brown sugar until smooth. Mix in mashed bananas, squash, carrots, eggs and sweet potatoes. Stir in flour, baking soda, spices, almond flour and salt until combined. Spoon batter into baking cups evenly- about 3/4 until the top. Bake 15- 20 minutes or until fork comes out clean when poked. Cool in pans 10 minutes before serving. Watch as entire batch disappears before your eyes! 
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Journal Recipe #1: Toddler Muffins

Entry #1:

As a nanny I’m on the lookout for fun creative activities with “my”little girls (who happen to be of the rip-old age of 2 years and 13 months). My creative juices often take us into the kitchen and onto Pinterest and recipe apps. One particular recipe caught my eye- seemingly because it said “toddler muffins”and another because it was chocked full of fruits and veggies (which are some of MY favorite foods). So of course, I didn’t just use what the recipe called for, I used MORE than the recipe called for, and they became a HIT (so much so, that the entire batch was gone in a day between them, their parents and myself!) So here they are– they will widen the eyes of your little ones without widening your hips (too much):D 

Ingredients: 
1/2 cup butter softened
1/2 cup brown sugar
2 large bananas 
4 oz of puréed squash (for infants- 1 jar of baby food-squash) 
2 carrots grated and puréed (about 1 cup) 
1/2 sweet potato mashed
2 eggs beaten
1 cup flour
1/2 cup oat bran or Almond flour
1 tsp. baking soda
1 tsp pumpkin pie spice or 1/2 tsp cinnamon and 1/2 tsp nutmeg
1/2 tsp salt
Preheat oven to 375. Grease cupcake pan. Cream together butter and brown sugar until smooth. Mix in mashed bananas, squash, carrots, eggs and sweet potatoes. Stir in flour, baking soda, spices, almond flour and salt until combined. Spoon batter into baking cups evenly- about 3/4 until the top. Bake 15- 20 minutes or until fork comes out clean when poked. Cool in pans 10 minutes before serving. Watch as entire batch disappears before your eyes!