Fruit & Veggie Toddler Muffins!

As a fit mama, I am always playing with new healthy recipe ideas for my daughter!  Enter — HEALTHY TODDLER MUFFINS!

Is it just me or is it darn near impossible to find something that a toddler will CONSISTENTLY eat?!  They L O V E something for  24 hours…then…it suddenly becomes toxic and the second they see it, it’s flung across the room!  Feel me, mama?  DRIVES ME NUTS!!

So, when I found these muffins and my daughter loved them for more than 24 hours (and STILL loves them today! — thank you Jesus) I was hooked.  These will be made  E V E R Y week in our home.

These muffins can serve as a well-balanced breakfast OR a healthy snack!

The perfect balance of fruit//veggies//fats//and healthy carbohydrates that your kiddo needs to give them the fuel they need for the day — like they don’t have enough already…

Here’s what you will need:

1 cup whole wheat flour

1/4 cup coconut oil

2 ripe bananas

2 eggs

1 tsp baking soda

1/4 pure maple syrup

1 tsp cinnamon

1 large handful spinach

1 large handful blueberries

*to be added after blending!

Add your ingredients in the following order:

-flour

-oil

-eggs

-mashed bananas (pre-mash the bananas prior to adding them!)

-baking soda

-pure maple syrup

-cinnamon

-spinach (I used a large handful, but use as much or as little as you like!  I love the idea of sneaking veggies into the muffins so I added a good amount!)

Next, it’s time to blend!  I used an immersion blender (L O V E immersion blenders!!!) and blended the mixture until the spinach was completely broken up and all ingredients were well mixed.

Once the batter has been created, fold in your blueberries.  I added a large handful to the batter and saved some additional blueberries for the tops of the muffins as well.

Last, pour the batter into a muffin tin.  I was able to get 9 muffins out of the batter, more than enough to last us the week (if stored in fridge to ensure freshness!).  Remember, if you want to add additional blueberries to the top, now is the time!

Bake in the oven at 355 degrees for 13 minutes!  I had originally planned to bake them for 15 minutes but realized at 14 minutes that they were done — I think 13 minutes would leave them perfectly moist!

Notice there are only 7 on the plate — hehe…Addison and I each ate one before I could even plate it! Oops ;).

I hope you enjoy these healthy, tasty toddler muffins!  xo

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