muffins for toddlers

Delicious banana cinnamon muffins for babies, toddlers and kids! These are entirely fruit sweetened (no sugar) and use a blend of whole wheat and oat flours. Fill your freezer with these healthy mini muffins and you will always have home made snacks for your baby or toddler to hand.

Healthy Baby & Toddler Muffins

bananas,

(4 Tbsp) coconut oil butter

(80 milliliters, 95 grams) unsweetened applesauce*

tsp vanilla extract

(60 milliliters) milk

eggs

cinnamon

tsp baking soda

salt

(110 grams) light whole wheat flour

(70 grams) oat flour

Preheat your oven to 175C or 350F.

In a large mixing bowl, mash your banana....

In a large mixing bowl, mash your banana. You want a few chunks in there, but it should be mostly smooth.

Melt your butter or coconut oil in the...

Melt your butter or coconut oil in the microwave, and whisk it into the bowl with the mashed banana.

Add the applesauce, milk and vanilla to the...

Add the applesauce, milk and vanilla to the bowl and whisk everything together.

Add the eggs and whisk until combined.

Sprinkle the cinnamon and baking soda on top...

Sprinkle the cinnamon and baking soda on top of the liquid mixture and whisk to incorporate.

Finally add the wheat and oat flour, and...

Finally add the wheat and oat flour, and stir until just combined.

Spoon into mini muffin tins lined with cases...

Spoon into mini muffin tins lined with cases (or alternatively use silicone muffin molds sprayed with a nonstick oil spray).

Bake for about 12 minutes, until the muffins...

Bake for about 12 minutes, until the muffins are springy and a toothpick comes out clean.

These mini pumpkin muffins are the perfect treat for the fall! Quick and easy to make, they are a hit with toddlers and kids, and the adults too! Made with no refined sugar they are a healthy and delicious snack!

Healthy Mini Pumpkin Muffins

white whole wheat flour ((see notes))

tsp baking powder

tsp salt

tsp pumpkin pie spice ((see notes))

pumpkin puree

maple syrup

milk of choice, (regular, almond, oat, cashew)

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.

https://content.jwplatform.com/videos/EOPKMk0H.mp4

These Mini Pumpkin Muffins are the perfect treat for the fall! Quick and easy to make, they are a hit with toddlers and kids, and the adults too! Made with no refined sugar and whole wheat, they make for a healthy and delicious snack or breakfast!

Top 2 muffins for toddlers recipes from across the web

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Healthy Baby & Toddler Muffins

Healthy Mini Pumpkin Muffins

Top 2 muffins for toddlers recipes from across the web

The most viewed muffins for toddlers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Baby & Toddler Muffins

Healthy Mini Pumpkin Muffins

The most viewed muffins for toddlers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine