Healthy Toddler-Friendly Mini Muffins #vegetables #kidfriendly

Healthy Toddler-Friendly Mini Muffins #vegetables #kidfriendly

These Healthy Toddler Friendly Mini Muffins are an incredible nibble for kids since they're improved uniquely with leafy foods loaded with vegetables and entire grains! They're the ideal sound nibble for in a hurry and they make an extraordinary expansion to solid school snacks!

This isn't to imply that my children absolutely never eat sugar. Since they're getting somewhat more established it's practically difficult to remove it totally and you unquestionably won't discover me being the main mother who won't let her child eat a cupcake at her closest companion's birthday celebration. Treats are alright now and then, but since I remain at home with my children consistently and I make a large portion of our food without any preparation, I'm ready to be in charge of the nourishments I offer to my children, ensuring their eating regimen is solid and loaded with the sustenance they need without all that additional sugar that makes up most food items showcased to little youngsters nowadays.

These Healthy Toddler Friendly Mini Muffins save well in an impenetrable compartment for around 48 hours at room temperature, however I love to store them in the cooler in little bunches and afterward get them as I run out the entryway with the children for a solid nibble in the vehicle or while we get things done. They remain freshest in the cooler since they're made predominantly of leafy foods, yet one bunch never endures us that long! I trust you appreciate this formula for Healthy Toddler Friendly Mini Muffins ! Tell me in the remarks beneath, what's your children's preferred sound bite? I'd love to know!

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Healthy Toddler-Friendly Mini Muffins #vegetables #kidfriendly

Ingredients

  • 1 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 large carrot grated
  • 1 cup grated zucchini
  • 1/4 cup canola oil
  • 4 mashed bananas (or 3 mashed bananas and 1/4 unsweetened applesauce)

US Customary - Metric
Instructions

  1. Preheat your oven to 350 degrees Fahrenheit and grease a 24-cup mini muffin tin.
  2. Add the whole wheat flour, rolled oats, baking soda and salt to a large bowl and whisk to combine.
  3. To a separate bowl add the eggs and whisk them with a fork to break up the yolks. Add the canola oil, the grated carrot, the grated zucchini and the mashed bananas and mix with a spoon until all the wet ingredients are combined.
  4. Pour the wet ingredients into the bowl with the dry ingredients and fold everything together using a rubber spatula just until no streaks of flour remain.
  5. Drop about a tablespoon of the muffin batter into each of the prepared muffin cups and bake at 350 degrees for about 15-18 minutes or until the muffins are a nice golden brown.
  6. Remove them from the oven and from their tin and let them cool completely on a cooling rack before enjoying!
  7. This recipe makes about 30 mini muffins, but I usually make 24 mini muffins for the kids and 3 regular sized muffins for my husband and I to enjoy.

For More Details : bit.ly/2YZ91hd

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