HEALTHY TODDLER-FRIENDLY MINI MUFFINS
These Healthy Toddler Friendly Muffins are a great snack for kids because they're sweetened only with fruit and they're full of vegetables and whole grains
Provided by Chrissie Baker (thebusybaker.ca)
Categories Snack
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 serving, Calories 55 kcal, Carbohydrate 8 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 81 mg, Fiber 1 g, Sugar 2 g
HEALTHY TODDLER MUFFINS
These healthy toddler mini muffins are nutritious, easy to make, and tasty! These blueberry, banana, and apple muffins are gluten-free, dairy-free with no added sugar or sweetener.
Provided by Hope Pearce, Love Food Nourish
Categories Recipes
Time 25m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 38 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 47 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
15 HEALTHY TODDLER & BABY MUFFIN RECIPES: APPLESAUCE MUFFINS & MORE
These wholesome kid-friendly Applesauce Mini Muffins are filled with whole wheat, applesauce and heart-healthy olive oil. Plus, find 14 other healthy muffin recipes for your little ones in this post!
Provided by Michele Olivier
Categories baby food Snack toddler food
Number Of Ingredients 15
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.
TODDLER MUFFINS
Mini muffins for finicky toddlers with the addition of fruit and veggies. My son is 2 and has been eating these for a year. I always keep a supply in the freezer, he loves them frozen especially when new teeth are coming in! Adults love them too. Great for play groups! Recipe makes 24 mini muffins or 12 regular-size muffins.
Provided by Lori
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 30m
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 11.8 g, Cholesterol 23.8 mg, Fat 4.5 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 140.6 mg, Sugar 4.9 g
HEALTHY TODDLER VEGAN MUFFINS
This is a variation of a recipe I made as my family is trying to be more healthy via 180 Degree Health metabolic healing. The sugar can be switched out for dextrose (the only sugar that doesn't use your liver to digest). Chia seeds are high in omega 3's and are used as an egg substitute since my 13 month old son is allergic to eggs. Lactose free for the hubby.
Provided by Alton Brown Groupie
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Make chia gel by mixing chia seeds, soaked for 10 mins in 1/4 cup water.
- Preheat oven to 375 degrees.
- Grease bottoms of muffin tin with butter or use muffin cups.
- Whisk all dry ingredients together (except for oats and sugar).
- Then mix in oats and set aside.
- Separately mix applesauce, coconut oil, sugar and vanilla.
- Stir in chia gel.
- Make a well in the dry ingredients and pour wet ingredients into well.
- Stir minimally - just enough to barely combine.
- Fill each muffin well (in a 12 muffin pan) to the top
- Put muffins in oven and turn temperature down to 350 degrees.
- Bake for about 25 mins, or until muffins are browning.
Nutrition Facts : Calories 193.9, Fat 7.2, SaturatedFat 5.4, Sodium 216.8, Carbohydrate 30.8, Fiber 2.9, Sugar 9.1, Protein 3.2
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25 HEALTHY MUFFINS FOR KIDS - YUMMY TODDLER FOOD
From yummytoddlerfood.com
- Mini Applesauce Muffins. Easy, flavorful, and just sweet enough. With a hint of cinnamon to round things out.
- Healthy Apple Muffins. These have a low amount of added sugars, but are more fun with a sprinkle of (optional) cinnamon-sugar on top.
- Sugar-Free Banana Muffins. Try these if you’re looking for an added sugar-free baby muffin for your little one or toddler, these are a favorite.
- Banana Oatmeal Muffins. Try this blender muffin recipe the next time you have too-ripe bananas on hand.
- Banana Zucchini Muffins with Blueberries. With three kinds of produce, these muffins are moist and packed with wholesome ingredients.
- Banana Peach Muffins. We love these fresh-tasting muffins at the end of summer when peaches are at their best.
- Vegan Banana Muffins. Made without eggs, dairy, or honey, these vegan mini muffins are an allergy-friendly hit.
- Blueberry Banana Muffins with Oats. These taste like a yummy combo of baked oatmeal and a classic blueberry muffin.
- Carrot Cake Muffins. You can even top these healthy muffins with a little cream cheese for a healthy cupcake!
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