I think I speak for many toddler moms out there when I say that trying to get your toddler to eat vegetables is hard work! I remember when my daughter was just starting to eat solid foods and she loved spinach, broccoli and carrot purees – it was glorious! Right as I got overly confident in her vegetable eating abilities, she became a toddler with preferences, and a certain ‘tude against all veggies! I did NOT see that one coming. Now, I’ve made it my personal mission to hide as many vegetables as I can into other foods that she will eat – smoothies, muffins, sandwiches, etc.
A few months ago one of my fellow mommy friends, Ashley, sent me this Spinach + Banana Healthy Breakfast Muffins Recipe for Toddlers. I knew if this recipe came from Ashley that it HAD to be good (and nutritious) so we gave it a go and it has become a breakfast staple in our household ever since.
These Spinach and Banana Breakfast Muffins are REALLY good – like TOO good…like, Mommy might eat 35 muffins this morning good. But they’re packed with spinach and contain low sugar so it serves as a guilt-free and perfect grab ‘n go breakfast for the whole family!
Healthy Toddler Muffins
- 1/2 cup unsweetened applesauce (one of the single serving cups)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups fresh organic spinach (uncooked)*
- 1 ripe banana
- 1/3 cup organic pure maple syrup
- 2 tablespoons coconut oil
- 1.5 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- *could also add shredded carrots, shredded zucchini, or shredded yellow squash (all raw) to really pack it full of veggies!
Try It Out:
- Preheat oven to 350° F.
- Put the first seven ingredients (applesauce, egg, vanilla, spinach, banana, maple syrup and coconut oil) in a blender or food processor and blend.
- Combine the dry ingredients (flour, baking powder, baking soda and salt) in a smaller mixing bowl.
- Add the wet spinach mixture from blender to the dry ingredients.
- Slowly mix the dry ingredients into the wet until combined. You can use a spoon or spatula. The mixture might be dense. Add a splash of milk to loosen it up if you need to, but the mixture should resemble a thick pancake dough. It won’t pour easily, will need a spoon.
- Scoop the batter into greased muffins tins.
- Bake at 350 degrees (12 minutes for mini-muffins or 17 minutes for regular-sized muffins).