Healthy Toddler Friendly Mini Muffins Food

HEALTHY TODDLER MUFFINS

Steps:

• Preheat oven to 180°C/350°F.
• Sieve the dry ingredients into a large bowl.
• In a separate bowl whisk the eggs, add the olive oil, almond milk and mashed and grated fruit. Add in 1/2 cup of the blueberries (leave 1/4 for the next step). Mix together.
• Make a well in the dry ingredients and add the wet ingredients, stir gently until everything is combined.
• Grease your muffin trays with oil or butter and spoon in the batter.
• Use the remaining 1/4 cup of blueberries to place a couple of blueberries in the top of each muffin before baking.
• Bake for 10 minutes, test the toddler muffins with a toothpick or skewer. It should come out with a couple of crumbs but be relatively clean.
• Leave the mini muffins to cool for 5-10 minutes before eating. Store them in an airtight container.

15 HEALTHY TODDLER & BABY MUFFIN RECIPES: APPLESAUCE MUFFINS & MORE

Steps:

• Preheat oven to 375° F. Line or spray a mini muffin pan.
• In a large bowl, mix together the applesauce, butter, sugar, brown sugar, egg, apple cider vinegar and vanilla extract until well combined.
• In the same large bowl, add the flour, baking soda, baking powder, salt and cinnamon. Gently fold the ingredients together until just combined. Do not overmix.
• Spoon the batter into the muffin cups until 2/3 the way full. I use a cookie scoop which works great for mini muffins.
• Bake for 12-15 minutes or until just golden brown.
• Let cool.
• You can serve as is, or coat in the cinnamon-sugar topping.
• Cinnamon-Sugar Topping
• In a small bowl, melt the butter. In another small bowl, mix together the sugar and the cinnamon.
• Take a cooled muffin and dip it into the butter and then roll it in the cinnamon-sugar mixture until well coated. Repeat with all of the muffins.

HEALTHY TODDLER-FRIENDLY MINI MUFFINS

Steps:

• Preheat your oven to 350 degrees Fahrenheit and grease a 24-cup mini muffin tin.
• Add the whole wheat flour, rolled oats, baking soda and salt to a large bowl and whisk to combine.
• To a separate bowl add the eggs and whisk them with a fork to break up the yolks. Add the canola oil, the grated carrot, the grated zucchini, grated apple, and the mashed bananas and mix with a spoon until all the wet ingredients are combined.
• Pour the wet ingredients into the bowl with the dry ingredients and fold everything together using a rubber spatula just until no streaks of flour remain.
• Drop about a tablespoon of the muffin batter into each of the prepared mini muffin cups and bake at 350 degrees for about 18-22 minutes or until the muffins are a nice golden brown.
• Remove them from the oven and from their tin and let them cool completely on a cooling rack before enjoying!
• This recipe makes about 30 mini muffins, but I usually make 24 mini muffins for the kids and 3 regular sized muffins for my husband and I to enjoy.

TODDLER MUFFINS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 24 mini muffin cups or 12 standard muffin cups.
• In a mixing bowl, cream together the butter and brown sugar until smooth. Mix in the mashed bananas, squash, carrots, and eggs. Stir in the flour, oat bran, baking soda, pumpkin pie spice, and salt until just combined. Spoon the batter equally into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store at room temperature for up to two days, or freeze.