My toddler muffin recipe is a go-to when I am trying to get fruits and vegetables into my picky kid. When Carl started eating finger foods, we had a difficult time getting him to eat anything aside from grilled cheese and bananas. I tried out multiple toddler muffin recipes and eventually mixed them all together to create a new one that he loves.
This recipe is full of fruits and vegetables. Both all-purpose and white wheat flour work well in this recipe. I make them as mini-muffins so that I can use them for a quick breakfast or pull out one for a light snack. The best part is that they freeze perfectly so you can make a batch, freeze them, and use them for weeks to come (my favorite kind of recipes).
Even though they are titled toddler muffin – they can be used for kids of any age. They’d make a great addition to any lunchbox for school. Your kids will feel like they are getting a treat and you’ll be happy that they’re actually eating their fruits and vegetables at lunch (instead of throwing them in the trash. We all know that’s where they really go).
Even though Carl is a picky eater, his face lights up when I pull out these muffins. In addition to the ingredients below, many people commenting on the recipe said they added dried fruit, zucchini, and other pureed vegetables. I would love to hear what modifications and additions you made to the recipe!
Here’s a sneak peek at how to make the muffins! (see the detailed recipe below)
Toddler Muffin Recipe
A Toddler Muffin Recipe that is Semi-Healthy and Your Kids Will Actually Eat!
(that they’ll eat!)
- 1/4 cup butter, softened
- 1/4 cup applesauce
- 1/2 cup brown sugar, or to taste
- 2 large bananas, mashed
- 3/4 cup pumpkin puree
- 2 carrots, grated (about 10-12 baby carrots)
- 2 eggs, beaten
- 1 cup white wheat flour (all-purpose works well, too)
- 1/2 cup instant oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon (or pumpkin pie spice)
- 1/2 teaspoon salt
- 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, applesauce, and brown sugar until smooth.
- Mix in the mashed bananas, pumpkin, carrots, and eggs.
- Stir in the flour, oats, baking soda, cinnamon, 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.