Making these nutritious mini muffins for your toddler and children only takes five minutes of preparation time.
For starters, they are really moist, soft, and flavorful. Second, and perhaps more crucially, they are incredibly simple to make and made with all natural ingredients and absolutely no-sugar.
These blender muffin recipes are incredibly tasty, moist, and they are as adaptable as they are delicious, and you can add flavors from fruit, vegetables, spices, and chocolate chips. Whatever mood you're in, there's a muffin for you.
I personally fell in love with these recipes because , I can provide my son with a tasty and nutritious snack! They're great for breakfast, a snack, or even dessert!
Rest assure that these muffins will change your (and your baby's) life! Now seat back and enjoy these recipes! 😘🤌🏻
I have listed for you four of our Favourite muffins recipes, enjoy!
Apple Cinnamon🍎
Pumpkin Spice 🎃
Yogurt Muffins (Cranberry , Strawberries, Cherries, Chocolate Chips, and Carrots)
Choose your favorite; they are all suitable for newborns 6+, toddlers, and even for you Mama!
Pumpkin Spice Muffins for Babies and Toddlers
Pumpkin puree is the star of these muffins, and it not only adds a sweet, earthy flavor but also nutrients that help boost vision, encourage sleep, and are high in fiber to keep baby's belly full and happy. The ideal muffin for your baby's breakfast or snack
Prep: 5 minutes | Cook: 15 minutes. | Total: 20 minutes |
Ingredients
1/4 cup pumpkin puree
1 cup dry old-fashioned oats
a ripe banana
1 egg
3 tbsp. of maple syrup
1/2 teaspoon baking soda
1/4 teaspoon allspice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
Instructions:
Put the oven on to preheat at 350 degrees F.
Prepare a little muffin pan by spraying or lining it.
Put the oats, banana, pumpkin puree, egg, maple syrup, cinnamon, nutmeg, and allspice into a blender. Blend on low for 20 seconds, then scrape the sides of the blender. Blend on high for one to two minutes, or until all of the oats have been broken down entirely.
Add the baking soda and salt, and continue blending for another 20 seconds on the lowest speed.
Scoop the blended muffin mixture and fill the cups of a muffin about two-thirds of the way. For small muffins, this scoop is ideal.
Put it in the oven for 8–10 minutes, or until the top is golden brown. Hold off on serving it until it has cooled.
Apple Cinnamon Muffins
1 egg
1 cup dry old-fashioned oats
1/4 cup sugar-free applesauce
1 ripe banana
3 tablespoons maple syrup
2 teaspoons of cinnamon
1/4 teaspoon salt
1/2 teaspoon baking soda
1/3 cup apple, peeled and finely chopped
Instructions:
Put the oven on to preheat at 350 degrees F.
Prepare a little muffin pan by spraying or lining it.
Put the oats, banana, pumpkin puree, egg, maple syrup, cinnamon, nutmeg, and allspice into a blender. Blend on low for 20 seconds, then scrape the sides of the blender. Blend on high for one to two minutes, or until all of the oats have been broken down entirely.
Add the baking soda and salt, and continue blending for another 20 seconds on the lowest speed.
Add in the apple chunks and give everything a good stir by hand.
Scoop the blended muffin mixture and fill the cups of a muffin about two-thirds of the way.
Put it in the oven for 8–10 minutes, or until the top is golden brown. Hold off on serving it until it has cooled.
YOGURTY MUFFUINS
The yogurt in this recipe makes the muffins soft and moist, and it also gives them a good amount of protein, calcium, and probiotics. Then, you can choose your own flavor adventure each time you make a batch by adding blueberries, strawberries, cherries, chocolate chips, or carrots and raisins.
TIP: When it comes to this recipe, I find that using whole milk yogurt gives it the perfect amount of moisture. If at all possible, I would advise you to avoid using nonfat products.
Utensils needed
Ingredients :
3/4 cup all-purpose flour
1/4 cup unsalted butter (melted and slightly cooled)
3/4 cup whole-wheat flour
1 cup whole milk or plain Greek yogurt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup maple syrup
2 eggs (lightly beaten)
1/4 teaspoon salt
2 teaspoons pure vanilla extract
Optional add-ins (choose one)
✔️1 cup chocolate chips
✔️1 cup shredded carrots,
✔️2 cups finely diced strawberries (add 1 tablespoon fresh lemon zest if desired)
✔️2 cups blueberries (add 1 teaspoon cinnamon if desired)
✔️2 cups finely diced cherries
Ingredients :
Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.
Mix the flours, baking powder, baking soda, and salt in a medium bowl.
The yogurt, maple syrup, eggs, butter, and vanilla extract should be mixed together in a separate bowl.
Combine the yogurt mixture and the flour mixture by gently stirring them together.
Add your preferred add-in. Stir gently to combine.
Spread approximately one-fourth of a cup of the batter into each of the six cups of the muffin pan.
Bake for 16–18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Remove from oven, then transfer muffins to a wire rack to cool fully.
Important Tips:
Your child can nibble on them whole or cut them into tiny pieces so they can strengthen their pincher grip. (Cut food into smaller pieces as necessary).
I like using whole milk Greek yogurt in this recipe.
If you like, you can top it with butter, nut butter, or jam.
Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
Egg-free: Omit the eggs. Reduce the yogurt to 34 cups. Add 14 cups of milk. Proceed with the recipe.
Store airtight for up to 3 days at room temperature after cooling. Store the muffins airtight in the fridge for 5 days. The muffins can be refrigerated for 3 months in a freezer bag with as little air as possible. Warm to serve.
Conclusion:
These mini blender muffins are perfect for little hands. They are easy to make and perfect as a handheld breakfast.
Baking these kinds of muffins together is a great way to get youngsters in the kitchen. Even though the recipe is simple, there is plenty of work for the youngest of helpers. My son Frank is 18 months old, and he enjoys peeling and breaking the bananas, as well as tipping them into the blender and turning on the mixer. He also enjoys making banana smoothies. I hope you enjoyed this article, and I am pretty sure your little one will love these recipes .
MommyLu 😘❤️
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