This is THE Healthy Breakfast Muffins Recipe for Toddlers you’ve been searching for!
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 (Founder of The Sharing Exchange — a website where you can rent children’s goods and get paid to share yours), sent me this Spinach + Banana Healthy Breakfast Muffins Recipe for Toddlers. Ashley is great in the kitchen and I knew if this recipe came from her 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
Try It Out:
- 1/2 cup unsweetened applesauce (one of the single serving cups)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups fresh organic spinach - uncooked (could also add shredded carrots, shredded zucchini, or shredded yellow squash (all raw) to really pack it full of veggies!)
- 1 ripe banana
- 1/3 cup Maple Syrup, Organic, Grade A
- 2 tablespoons Organic Coconut Oil
- 1.5 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 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).
There are also a ton of modifications to make these vegan, add different vegetables, etc. Take a look at the comment section to see how other mamas are adding their own unique twists to these awesome healthy toddler muffins! And if you have a twist of your own to share, or feedback on how your little one (and whole family) like them, please leave a comment below!
This post was brought to you by The Sharing Exchange — an online rental market place connecting local families who have a short-term need for children’s goods with other local families who can fulfill their needs. Open up space in your home and get paid to rent your stuff when you are not using it. Connect with people in your own neighborhood or if you are traveling, rent from families local to your final destination. Find out more by visiting The Sharing Exchange