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I’ve found a secret for picky eaters: healthy muffins for kids! These snacks are a big deal. They’re full of good stuff, great for busy mornings when you need a quick breakfast.
My recipes are loved by kids. They taste so good, kids don’t even know they’re eating healthy. Sweet or savory, these muffins are perfect. And the best part? They’re easy to make, even if you’re not good at baking.
Get ready to change your mornings with these tasty, easy muffins. Trust me, they’ll be a favorite in your kitchen!
5 Reasons You’ll Love This Recipe
I’m excited to share why these muffins are a hit at my house. They’re full of hidden veggies like broccoli, zucchini, and carrots. This makes them great for kids who don’t like veggies.
Second, kids love these snacks. They taste buttery sweet and are soft. Even the pickiest eaters eat them happily.
Third, making them is easy. You don’t need to be a pro to make these yummy treats. The recipe is simple and works well for beginners.
Fourth, they’re perfect for meal prep. I make a big batch on weekends. This saves time on busy weekdays. They’re great for quick snacks or hectic mornings.
Lastly, they freeze well. I can keep them for weeks and reheat them fast. This is a big help for snack time.
“These muffins are a nutritious powerhouse disguised as a tasty treat. My kids can’t get enough of them!”
With all these perks, these muffins are a must-have at our house. They’re not just food; they solve many parenting problems with snacks and nutrition.
Exact Ingredients List (+ Possible Substitutes)
I love using whole wheat flour in my muffin recipes. It makes them taste nutty and adds fiber. I mix it with all-purpose flour for a healthier option.
The secret to moist muffins is Greek yogurt. It adds protein and creaminess.
Here’s my ingredient list:
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup cane sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup milk
- 1/2 cup Greek yogurt
- 1/4 cup avocado oil
- 1 egg
- 1/4 cup peanut butter
- 1/4 cup strawberry jam
- 1/2 cup grated zucchini
- 1/4 cup shredded cheddar cheese
For a fruit and veggie version, I use fresh broccoli, carrots, bananas, and apples. I can also use applesauce instead of sugar. Cinnamon and nutmeg add extra flavor.
Need substitutes? Try plant-based milk and yogurt for a dairy-free option. Different nut butters work great too. For gluten-free muffins, use a gluten-free flour mix instead of wheat flour.
Remember, experimenting with ingredients is part of the fun! Mix and match to create your perfect healthy muffin recipe.
Instructions
Are you ready to bake some tasty muffins? Let’s follow a simple guide. First, heat your oven to 375°F. This makes sure it’s ready before you start.
In one bowl, mix your dry ingredients. In another, mix the wet ones. Then, gently add the wet mix to the dry. It’s okay if there are lumps.
Split your batter and add your favorite mix-ins. Fill your muffin tin 2/3 full. Put them in the oven and bake for 20 minutes until they’re golden.
For muffins with fruits and veggies, here’s what to do. Steam the broccoli and shred the veggies. Blend them in a food processor, then mix with the wet ingredients. Add this mix to the dry ingredients last.
- Mini muffins: Bake for 15-20 minutes
- Regular muffins: Bake for 20-25 minutes
With these tips, you’ll be a pro at baking muffins! Enjoy baking!
Tips, Tricks & Storing
Here are some tips to make your muffins perfect every time. Don’t fill your muffin tins too much – 3/4 full is best. Steam the broccoli and zucchini before adding them in for extra flavor.
For a smooth texture, blend all the produce together. This makes the muffins extra tasty.
For storing muffins, use an airtight container. They stay fresh at room temperature for 4-5 days. If you want them to last longer, keep them in the fridge.
To store them for a long time, freeze them. Just wrap them well and freeze for up to 3 months.
Reheating is easy. If frozen, just microwave a muffin for about 30 seconds. You can enjoy them at room temperature, chilled, or slightly warmed. It’s up to you!