RECIPES

TODDLER MUFFIN RECIPES

CINNAMON, BANANA, OATMEAL MUFFINS

Prep time

15 mins

Cook time

20-25 mins

Total time

40 mins

INGREDIENTS

  • 1 (8 ounces) cream cheese, softened
  • ½ cup coconut oil
  • 1 cup agave
  • 2 eggs
  • 3 ripe bananas, mashed
  • 1 tsp vanilla extract
  • 3 tbsp ground flax seeds or chia seeds
  • 1 cup quick/rolled oats
  • ¾ cup almond flour
  • 1 cup all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • pinch of nutmeg
  • granulated sugar to sprinkle on top of the muffins
  • butter to grease the muffin tin

EQUIPMENT

Blender

Muffin Tin

INSTRUCTIONS

  1. Preheat oven to 350 degrees
  2. Grease the muffin tin with butter
  3. In a blender add the cream cheese, coconut oil, agave, eggs, bananas, and vanilla.
  4. In a large bowl, mix the flax seed, oats, almond flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. Add the blended mixture into the bowl and mix until well combined.
  6. Fill muffin tins ⅔ full, sprinkle granulated sugar on top (optional) and bake at 350 degrees
  7. Bake for 20-25 minutes or until a toothpick or fork comes out clean.
  8. If you are using mini muffin tins, bake at 350 degrees for about 15 minutes.

 

STRAWBERRY, BLUEBERRY APPLESAUCE MUFFINS

Prep time

15 mins

Cook time

20-25 mins

Total time

40 mins

  • 1 1/4 cups whole wheat flour
  • 1 1/4 cups oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup applesauce
  • 1/2 cup Greek yogurt
  • 1/2 cup firmly packed brown sugar
  • 2 tbsp canola oil
  • 1 large egg, lightly beaten
  • 3/4 cup blueberries (fresh or frozen)
  • 1 cup chopped strawberries

Directions:

  1. Preheat oven to 375˚ F.
  2. Line a 12 cup muffin tin with paper/ silicone liners, or spray with non-stick cooking spray.
  3. In a large bowl combine flour, oats, baking powder, baking soda, salt, and cinnamon. In a medium bowl combine applesauce, yogurt, brown sugar, canola oil, and egg.
  4. Make a well in dry ingredients and add the applesauce mixture. Stir until just moist. Fold in blueberries. Divide the batter evenly between the 12 muffin cups, filling to about 2/3 full.
  5. Bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin from the middle of the tray comes out clean.
  6. If you’re freezing them, allow the muffins to cool, then pop them into a ziplock bag before putting them into the freezer. Pop them into the microwave to defrost when you’re ready to eat!