Healthy Homemade Muffins For Toddlers

Healthy Muffins for Toddlers

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Homemade Muffins For Toddlers

Everyone knows that's kids love muffins, they like to eat them for snack time, breakfast, or sometimes for their lunchtime.

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For me, I use muffins to introduce vegetables and fruits to my little one who may somehow or another be resistant to accepting new solid foods.

These muffins recipes are as healthy as they are yummy and delicious meals with real for your toddler.

What is the difference between a muffin and a cupcake?

   Though it may be hard to pinpoint the difference between a cupcake and muffin, The most obvious visual difference between cupcakes and muffins is, of course, the frosting. Cupcakes are topped with creamy, delicious frosting. Instead, muffins may have a sugared top or a very thin glaze.

   The mixing process and the consistency of the batter differentiate cake and muffin. Cupcakes are made by creaming the butter and sugar together to create a smooth, fluffy batter. Muffin batter, on the other hand, is beaten briefly and remains relatively lumpy. This makes for a more dense baked good.

Can baby eat muffins?

   You can make mini healthy muffin tins for your baby; they are simple finger food for baby 6 months, for toddlers and for older kids and adults too. 

How to freeze muffins?

Here is how to freeze baked muffins:

1. Prepare batter and bake muffins.

2. Let muffins cool down to room temperature.

3. Freeze muffins for about 60 minutes, until solid.

4. Move muffins into a freezer/fridge bag and keep in freezer up to two months.

To heat the frozen muffin just warms it up in the microwave for 30 seconds to 1 minute.


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Pumpkin Muffins for toddlers

These mini muffins are perfect for snack time, an easy recipe with hidden veggies that your picky eater will love.

  • 1 3/4 cups plain flour
  • 1/2 cup brown sugar
  • 1 cup raisins
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup pumpkin (cooked and mashed)
  • 2 eggs (lightly beaten)
  • 1/2 cup milk
  • 125 g butter (melted)


1. Preheat oven to 180°C. Line two muffin tins with 18 patty pans. 

2. In a bowl, combine the flour, baking powder, brown sugar, cinnamon, nutmeg, raisins, and salt. 

3. In a separate bowl, combine the egg, pumpkins, milk, and butter. 

4. Pour the wet mix into the dry mix and using a spatula, gently fold the mix together until all ingredients are just moist.

5. Using a 1/4 cup measure, fill each patty pan and bake for approximately 15-20 minutes.

You could use any other cool vegetable you want instead of pumpkin such as zucchini,...


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Banana muffins with applesauce

Banana Muffins with chocolate chips:

This recipe is made without oil or butter and bakes in just 20 minutes. an easy and nutritious food everyone will love.


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 3/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 3 ripe bananas mashed
  • 1/3 cup all-natural unsweetened applesauce I used a single serving cup that I normally pack in the kids’ lunches and it was 1/3 cup.
  • 1 egg beaten
  • 1 cup chocolate chips


1. Preheat oven to 350 degrees.

2. Mash bananas with a fork, and set aside.

3. In a large bowl, combine flour, baking powder, baking soda, and salt.

4. Add brown sugar and cinnamon. Add the bananas, applesauce, and egg, and mix well.

5. Stir in the chocolate chips.

6. Scoop batter into a muffin tin that has been sprayed with non-stick spray or use paper or silicone muffin liners for easier clean-up. Fill cups about 2/3rds full

7. Bake for about 18 to 20 minutes, or until a toothpick comes out clean and tops spring back when touched.

Individual oven temperatures may vary. Begin checking for doneness at 18 minutes.


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Recipe for oatmeal muffins

Recipe for Oatmeal Muffins with applesauce, banana, no sugar, and no flour. Easy, delicious, and the best breakfast on the go.


  • 2 medium-large ripe bananas, mashed*
  • 1 1/4 cups any milk (I used unsweetened almond milk)
  • 2 tbsp avocado or coconut oil, melted
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 3 cups old fashioned or quick rolled oats (use GF if necessary)
  • Pecans or apple/pear slices, for garnish (optional)
  • Cooking spray (I use Misto)


  1. Preheat oven to 375 degrees F and line a muffin tin with liners or use a silicone muffin tin. Spray with cooking spray.
  2. In a large mixing bowl, add bananas (applesauce + maple syrup), milk, coconut oil, vanilla, cinnamon, baking soda, and salt; whisk well to combine. Add oats and stir to mix. Do not over mix.
  3. Using large ice cream scoop, fill 12 openings with batter and garnish with pecans or apple slices, if desired. Bake banana version for 20 minutes and applesauce one for 23 minutes. Remove from the oven and let muffins cool for 10 minutes.

Serve these sweet muffins and enjoy hot or cold.

Tips and Notes:

·        Store: Refrigerate in an airtight container for up to 1 week or freeze for up to 3 months.

·        Using a measuring cup ensures that your muffins turn out a uniform size.

·        My kids prefer to eat muffins combined with fruit and yogurt

·        If you don't have any applesauce in your kitchen, don't be a worried mom, you could use apple, blueberry, and oat baby fruit pouch. they turned out the soft and sweet puree. It's a good choice too because it contains the same necessary acid and consistency.

·        These were some awesome easy muffins snacks to bake with your kids and an amazing way to introduce healthy cooking/eating for them.

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