Toddler Muffins Food

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.

TODDLER RECIPE: MINI EGG & VEG MUFFINS

Steps:

• Heat the oven to 200C/180 fan/gas 6. Grease 6 holes of a muffin tin. Put the carrot, courgette and peas (about 190g veg) in a microwaveable dish with 2 tbsp water. Cover with cling film and cook for 2 mins or until tender. Drain the veg.
• Beat the eggs and stir in the veg and feta. Pour into the 6 holes. Bake for 15 minutes until the eggs are set. Leave for a minute or two, then use a knife to carefully remove the muffins.

TRIPLE HITTER MUFFINS (TODDLER MUFFINS)

Steps:

• Preheat oven to 400°F (200°C).
• In a large bowl, whisk together oil and sugar. Beat in egg, then applesauce. Stir in carrots and zucchini.
• In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg and salt.
• Fold dry ingredients into wet, until just mixed. Grease muffin tray. Spoon batter to the very top of muffin cups and bake 18-20 minutes or until a toothpick or cake tester comes out clean when inserted in a muffin.

HEALTHY MINI PUMPKIN MUFFINS

Steps:

• Prep: Preheat the oven to 350° F. Spray or line a mini muffin tin.
• Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
• Mix Dry Ingredients: In a large bowl, whisk together the pumpkin puree, oil, maple syrup, egg and milk until smooth.
• Pour: Pour the dry ingredients into the wet ones.
• Mix Wet and Dry Ingredients: Gently fold the dry ingredients into the wet ones until just combined. DO NOT overmix. Add in any mix-ins.
• Fill Muffin Tin: Scoop the batter into the muffin tin, roughly 1 tablespoon per cup.
• Bake: Place the muffin tin into the oven, and bake for 12-14 minutes or until just golden brown.
• Eat: Let cool for 5-10 minutes, and serve.

SUGAR-FREE BANANA MUFFINS

Steps:

• Preheat oven to 375 degree F and grease a 24 cup mini muffin pan.
• Place all ingredients into a medium bowl. Stir well but gently. Be sure to stir your batter together thoroughly. If you can see the oil streaking through the batter, you need to stir it more. It should be uniformly mixed and look like one consistent color.
• Divide batter among the prepared muffin pan.
• Bake for 14-16 minutes or until a cake tester inserted into the center comes out cleanly.
• Let cool for a few minutes in the pan, then transfer to a wire rack to cool fully.

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.

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.

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.

CARROT MUFFINS

Steps:

• Place carrot purée in a large bowl
• Add eggs, and butter/oil
• Beat these wet ingredients together with a hand-held beater, the batter should become smooth
• Add the flour, baking powder and cinnamon
• Beat for a further 30-60 seconds to make a well-mixed batter
• Portion into an oiled muffin tin (I use a non-stick silicone tray sprayed with oil) Mix makes 12 standard-sized muffins or 30 mini muffins
• Bake at 180 degrees Celsius for 15 mins (350 Fahrenheit) (for mini muffins, cooking time will be longer for standard size)
• Cool
• Serve
• These muffins can be stored in an airtight container for 3 days, or they can be frozen.

MINI BANANA BLUEBERRY MUFFINS

Steps:

• In a large bowl, mash the bananas with a fork
• Add eggs, vanilla, and butter/oil
• Beat these wet ingredients together with a hand held beater (I use an electric one), the batter should become smooth, yellow and a little frothy
• Add the flour and baking powder
• Beat for a further 30-60 seconds to make a well-mixed batter
• Portion into an oiled muffin tin (I use a non-stick silicon tray sprayed with oil) Mix makes 12 standard sized muffins or 30 mini muffins
• Top the muffins with a blueberry or two
• Bake at 180 degrees Celsius for 15 mins (360 Fahrenheit), 15 min cook time is based on making mini muffins, the mix makes approx 30 mini muffins. If you are using a standard muffin tray and making approx 12 muffins the cook time will be longer, approx 25-30 mins
• Cool
• Serve