Best 5 Toddler Muffins Recipes
Indulge your toddler's taste buds with our delightful collection of muffin recipes, specially crafted for their tiny hands and growing bodies. From the classic Blueberry Muffins bursting with juicy berries to the wholesome Carrot Cake Muffins packed with?????flavorful veggies, these treats are not just tasty but also nutritious. For a fun twist, try the Rainbow Muffins that are sure to bring a smile to your little one's face with their vibrant colors. And if you're looking for a healthier option, our Apple Cinnamon Muffins and Zucchini Banana Muffins are packed with wholesome ingredients and natural sweetness. Each recipe is easy to follow and uses simple ingredients that you probably already have in your kitchen. So, gather your little ones and embark on a baking adventure that will create lasting memories and satisfy their sweet cravings.
Let's cook with our recipes!
TODDLER MUFFINS
Mini muffins for finicky toddlers with the addition of fruit and veggies. My son is 2 and has been eating these for a year. I always keep a supply in the freezer, he loves them frozen especially when new teeth are coming in! Adults love them too. Great for play groups! Recipe makes 24 mini muffins or 12 regular-size muffins.
Provided by Lori
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 30m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease 24 mini muffin cups or 12 standard muffin cups.
- In a mixing bowl, cream together the butter and brown sugar until smooth. Mix in the mashed bananas, squash, carrots, and eggs. Stir in the flour, oat bran, baking soda, pumpkin pie spice, and salt until just combined. Spoon the batter equally into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store at room temperature for up to two days, or freeze.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 11.8 g, Cholesterol 23.8 mg, Fat 4.5 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 140.6 mg, Sugar 4.9 g
PUMPKIN SPINACH TODDLER MUFFINS
These sanity-saving, healthy toddler muffins are packed full of veggies and other goodness, but still taste good enough to snack on yourself! Perfect for a starter finger food, or a self-contained meal for the more independent eater.
Provided by AmyGail
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h5m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins or line with paper liners.
- Combine pumpkin, eggs, olive oil, and maple syrup together in a large bowl; mix thoroughly.
- Combine flour, oats, baking powder, baking soda, cinnamon, and nutmeg in a small bowl. Stir into egg mixture. Add spinach and stir until evenly dispersed in the batter.
- Spoon batter into the prepared muffin tins, filling the cups 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool for 10 minutes before removing from the tins. Let cool to room temperature, about 20 minutes.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 10.1 g, Cholesterol 23.3 mg, Fat 5.5 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 134 mg, Sugar 2.8 g
TODDLER POWER MUFFINS
I created this power muffin for my 18-month-old toddler, but it's great for all ages, including infants eating solids.
Provided by sarahmarie
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 27m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a mini muffin tin.
- Combine all-purpose flour, whole wheat flour, wheat germ, pumpkin seeds, baking powder, baking soda, and salt in a bowl.
- Mash bananas in a separate bowl. Mix in oil, egg, honey, and vanilla extract. Pour into the flour mixture. Stir batter until just combined. Pour into the prepared tin.
- Bake in the preheated oven until tops spring back when lightly pressed, about 12 minutes. Let cool in the pan, about 5 minutes. Transfer to a cooling rack.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 12.2 g, Cholesterol 7.8 mg, Fat 3.8 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 124.9 mg, Sugar 4.8 g
TRIPLE HITTER MUFFINS (TODDLER MUFFINS)
I got this recipe from Today's Parent Magazine. It is to attract toddlers but we liked it so much as a family that it is now in our cooking list every week, thanks to its low-fat, super moist, healthy ingredients. Hope you like it!
Provided by chomar
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together oil and sugar. Beat in egg, then applesauce. Stir in carrots and zucchini.
- In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg and salt.
- Fold dry ingredients into wet, until just mixed. Grease muffin tray. Spoon batter to the very top of muffin cups and bake 18-20 minutes or until a toothpick or cake tester comes out clean when inserted in a muffin.
Nutrition Facts : Calories 163, Fat 5.4, SaturatedFat 0.8, Cholesterol 15.5, Sodium 178.9, Carbohydrate 27.1, Fiber 2, Sugar 9.8, Protein 2.9
TODDLER SWEET POTATO MUFFINS
This is my favorite healthy, go-to snack for my kids! Even my husband likes them, and the recipe is very easy to tweak depending on what produce you have on hand. I promise you won't miss the sugar!
Provided by Sandy Bradley
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 25m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 36 mini muffin cups.
- Mix bananas, sweet potatoes, carrots, oil, and vanilla in a bowl until smooth. Mix in flour, cinnamon, baking powder, baking soda, and cloves; blend until combined. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, about 10 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 45.5 calories, Carbohydrate 6.2 g, Fat 2.1 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 52.6 mg, Sugar 1.1 g
Tips:
- Choose ripe bananas: Overripe bananas are sweeter and have a more intense flavor, making them ideal for baking. They also help keep the muffins moist.
- Use a muffin pan with a nonstick coating: This will help the muffins release easily from the pan.
- Do not overmix the batter: Overmixing can result in tough muffins. Mix just until the ingredients are combined.
- Fill the muffin cups about 2/3 full: This will allow the muffins to rise properly.
- Bake the muffins until a toothpick inserted into the center comes out clean: This usually takes about 20-25 minutes.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely: This will help prevent them from breaking.
Conclusion:
These toddler muffins are a delicious and nutritious snack or breakfast option that are perfect for little ones. They are easy to make and can be customized with different ingredients to suit your child's preferences. So next time you're looking for a healthy and tasty treat for your toddler, give these muffins a try!
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