Healthy Toddler Friendly Mini Muffins Recipes

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HEALTHY TODDLER-FRIENDLY MINI MUFFINS



Healthy Toddler-Friendly Mini Muffins image

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

1 cup whole wheat flour
1/2 cup rolled oats
1 tsp baking soda
1/2 tsp salt
2 eggs
1 large carrot (approximately 3/4 cup grated )
1/2 cup grated zucchini
1/2 cup grated apple
1/4 cup canola oil
3 mashed bananas (approximately 3/4 cup) (or 2 mashed bananas and 1/4 cup unsweetened applesauce)

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

TODDLER MUFFINS



Toddler Muffins image

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

½ cup butter, softened
½ cup brown sugar, or to taste
2 large bananas, mashed
1 (4.5 ounce) jar baby food squash
2 carrots, grated
2 eggs, beaten
1 cup all-purpose flour
½ cup oat bran
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt

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

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