January 8, 2016

Recipe: The BEST Healthy (Toddler) Muffins!

The best healthy toddler muffins and breakfast muffins!

Well...these may not be the BEST in the world, but they're pretty damned good :) As a crunchy mama, I'm happy with the ingredient list, and happy with the way they taste. In fact, I'm eating one as a late night snack as I type this so I can verify just how tasty they are!

These are low in refined sugar, moist, not too sweet but just sweet enough, and the best part? They freeze awesome! Since this recipe makes approximately 30 muffins, you can toss a bunch into a freezer bag, and when you need one, pop it into the microwave for 30 seconds and it's ready to eat. Excited? Keep reading after the jump for the recipe and some tips!





TIPS:
  • I make one big batch and then as I spoon the batter into the muffin tin, I add individual ingredients (pineapple, apple, blueberries, chocolate chips, peanut butter, cranberries, strawberries, shredded coconut, nuts, etc.) and stir them into the individual cups. This way you get a little variation instead of having the same muffin for the next month!
  • If you decide to add in a lot of chia seeds, or items that absorb liquid, compensate with a little extra liquid ingredients (like coconut oil, applesauce, pumpkin puree, etc.) so the muffins stay moist.
  • Use super ripe bananas to sweeten these cupcakes without adding extra refined sugar. The riper the banana, the sweeter it will be!



Ingredients:
  • 1 cup brown sugar
  • 1/3 cup plain yogurt
  • 1/3 cup applesauce or 1/3 cup coconut oil
  • ¼ cup butter
  • 3 eggs
  • 1 cup pumpkin puree (no sugar added)
  • 1 cup finely shredded carrots
  • 1 cup finely shredded zucchini
  • 3 ripe bananas
  • 1 cup quick oats
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 2 tsp baking soda

Optional
  • Cinnamon, nutmeg
  • Chia seeds, flax seeds, etc.
  • Strawberries, blueberries, apples, pineapple


Directions:
  1. Preheat oven to 375 degrees.
  2. Cream together sugar, yogurt, applesauce and butter.
  3. Add eggs, pumpkin, carrots, zucchini, and bananas.
  4. Mix well and add all dry ingredients: oats, wheat flour, all-purpose flour, salt, soda (optional dry ingredients: cinnamon, nutmeg, chia seeds, etc. If using a lot of chia seeds or seeds that absorb liquid, add in extra coconut oil, pumpkin puree, or applesauce.)
  5. Mix until well combined. Scoop batter into greased muffin tins. Recipes makes approximately 24=30 regular sized muffins.
  6. Bake at 375 for 12-15 minutes until toothpick comes out clean.



Click here for a PDF of this recipe.


Happy baking!