Make These Picky Eater-Approved Muffins From Monroe Alvarez’s “The Kids Table”

When photographer Monroe Alvarez found out she was pregnant with her first child right in the midst of the first COVID-19 lockdowns, it set into motion a new phase of life — and a personal evolution. 

“The baby years were tough for me,” Alvarez says. Her son, Koa, taught her to communicate without words during that challenging first year, but once he entered the toddler phase, their relationship really bloomed. “He’s now three-and-a-half and truly my best friend,” she says. “I prefer this phase, when Koa can express himself, tell me stories, and surprise me with his hilarious thoughts. It’s magical to experience the world through his eyes.” 

The toddler years also inspired Alvarez to embark on a new creative adventure: The Kids Table, a cookbook filled with recipes that Koa could cook alongside her. 

A Toddler Cooking Experiment

Once he started eating solids, Alvarez quickly learned that her snuggly, energetic toddler suddenly had big opinions about food. “I remember how fun it was to watch him explore food for the first time,” she says. “He was obsessed with bananas. Like, addicted. Sugar had him in a chokehold from day one.” 

Since Koa couldn’t exist on a diet of sugar alone, Alvarez says she became obsessed with talking to other parents about how they were feeding their toddlers. “Cooking was never really my thing — I found it stressful and intimidating,” she says. “I wanted easy, go-to recipes I could make for myself and my kid.” 

Alvarez lives in Los Angeles and works as a fashion and lifestyle photographer. She’s also the co-founder of GRLSWIRL, an all-female skateboarding collective and nonprofit. When she became a mother, her network of fellow parents included all kinds of different types of families, many of whom were creatives in their own rights, and asking about the foods they ate gave her a uniquely special glimpse into each family’s kitchen. “Even if their kids were picky like mine, it just felt good to know I wasn’t alone,” she remembers.

“It transformed my relationship with food and cooking,” Alvarez says of the experiment. “I asked a few friends if they’d be down to let me photograph them in the kitchen with their families for this wild idea I had. I started reaching out to more people, and soon I was introduced to families I’d never met before.” 

Gathering cooking tips quickly ignited a creative spark: Alvarez envisioned a cookbook for parents like her, who were looking for inspiration for stress-free, fun, wholesome recipes for their little ones. The Kids Table was a natural next chapter for Alvarez as both a mother and photographer, and a beautiful testament to her dedication to nourishing her son with healthy, wholesome foods. 

Cooking in Community 

Parenting is hard work; that’s undeniable. But it becomes a whole lot easier — and more enjoyable — when you can go through it all with a community of other parents. 

For Alvarez, the big takeaway from creating her cookbook wasn’t just the recipes, it was also learning how other families gather together around the table.

“What surprised me most was that there wasn’t one “right” way people approached mealtime,” she says. “Some families were structured, others were go-with-the-flow. But what I did notice was that every kid was excited to help in the kitchen. No matter their age or background, they all wanted to be involved, and that was really beautiful to witness.” 

Tips for Picky Eaters (& Their Parents!)

When asked about her advice for fellow parents of picky eaters, Alvarez is quick to say she’s no expert. “Oh man, I’m still figuring this out myself!” she laughs. 

“Here’s what I’ve learned: the less pressure we put on food, the less resistance kids seem to have. When we stop making it a “thing,” it becomes less of a battle. Also, modeling curiosity around food has helped in our house — if I’m excited to try something new, Koa’s more likely to follow.” 

In addition to the recipes in the book, which she makes on rotation, Alvarez also recommends keeping your pantry stocked with quick, kid-friendly snacks for those extra busy (or extra picky!) days. Her favorites are:

• All-natural beef sticks
• Organic cheese sticks
• Chia seed pouches 
• Veggie-forward popsicles that we make together at home (“It’s honestly the only time I can sneak veggies into Koa’s diet,” she confesses. “I don’t think I’ve been able to get him to eat a proper vegetable since the mushy baby food days!”)

Easy Peasy Banana Muffins: A Recipe From The Kids Table 

Alvarez says that Koa’s most-loved recipe from the cookbook are these naturally sweet, gluten-free banana muffins from her friend Elaina Bellis. “These are super easy to make,” she says. “Koa and I make them once a week!” Whether you prep a batch for grab-and-go breakfasts or as a not-so-sugary snack, they’re sure to be a hit at your kids’ table. 

Yield: 12 muffins 
Active time: 10 minutes
Total time: About 30 minutes 

Ingredients: 

3 ripe bananas
6 dates, pitted
1 egg
1/3 cup olive oil
1 ¼ cups gluten-free flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon apple cider vinegar
3 tablespoons water

Instructions: 

Preheat oven to 350° Fahrenheit. 

In a food processor, combine the ripe bananas and dates. Blend until smooth. 

Add the egg and olive oil to the banana-date mixture. Blend until well-combined. 

In a separate bowl, whisk together the gluten-free flour, salt, baking soda, and baking powder.

Gradually add the dry ingredients to the wet mixture in the food processor. Blend until just combined. 

Add the apple cider vinegar and water, blending briefly until smooth.

Pour the batter into a greased or lined muffin tin. 

Bake for about 17-19 minutes, or until a toothpick inserted into the center comes out clean. 

Let the muffins cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

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Follow Monroe on Instagram at @dontbeafool or through her kids’ clothing brand Kokomomo. Order your copy of The Kids Table here.