I originally posted this recipe on Tribe Magazine, but I wanted to share it here as well because it’s one of our favorite toddler recipes and has been such a big hit with other mama readers! It’s a perfect breakfast recipe for picky toddlers who refuse to eat any vegetables. Also, don’t let the green color fool you — they’re REALLY good and a breakfast staple in our house now. A big thank you to fellow toddler mom, Ashley, for sharing this recipe with me!
Breakfast Muffins Recipe for Toddlers
- 1/2 cup unsweetened applesauce (one of the single serving cups)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups fresh organic spinach (uncooked)*
- 1 ripe banana
- 1/3 cup organic pure maple syrup
- 2 tablespoons coconut oil
- 1.5 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- *could also add shredded carrots, shredded zucchini, or shredded yellow squash (all raw) to really pack it full of veggies!
- Preheat oven to 350° F.
- Put the first seven ingredients (applesauce, egg, vanilla, spinach, banana, maple syrup and coconut oil) in a blender or food processor and blend.
- Combine the dry ingredients (flour, baking powder, baking soda and salt) in a smaller mixing bowl.
- Add the wet spinach mixture from blender to the dry ingredients.
- Slowly mix the dry ingredients into the wet until combined. You can use a spoon or spatula. The mixture might be dense. Add a splash of milk to loosen it up if you need to, but the mixture should resemble a thick pancake dough. It won’t pour easily, will need a spoon.
- Scoop the batter into greased muffins tins.
- Bake at 350 degrees (12 minutes for mini-muffins or 17 minutes for regular-sized muffins).