On the menu for snack today... Gluten/Dairy/Nut Free Persimmon Carrot Muffins. These were such a huge hit! I'm going to try and add some spinach to them next time. Plus Ryder loved cracking the eggs- it's great for them to start learning how to cook and measure out things. Narrate the process, even if they aren't verbal yet. Their receptive language develops before their expressive so they understand a lot more than you think.

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Gluten/Dairy/Nut Free Persimmon Carrot Muffins
Ingredients/Recipe:
1/2 cup coconut flour
1 cup hachiya persimmon (needs to be SOFT/ripe)
4 organic pasture raised eggs
1 ripe banana
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon vanilla
1 cup grated carrots
1/4 cup coconut oil

Combine all ingredients & spoon into muffin tins. Set oven to bake at 400 degrees for 12-14 min. Check with a toothpick to see when they're done. 
Makes 36 mini muffins