Are you looking for a healthy and delicious snack or breakfast option for your little one? Look no further! These mini muffins are not only incredibly easy to make but also packed with nutrients your toddler will love. Forget store-bought muffins filled with artificial ingredients; this recipe allows you to control the sweetness and ensure your child enjoys a wholesome homemade treat. These muffins are perfect for little hands to grab and go, making them ideal for busy mornings or after-school snacks. Let's get baking!
Ingredients:
- 1 ½ cups whole wheat flour (for added fiber)
- ½ cup rolled oats (provides extra texture and nutrients)
- ½ teaspoon baking powder (the leavening agent)
- ¼ teaspoon baking soda (for a light and fluffy texture)
- ¼ teaspoon ground cinnamon (a touch of warmth and flavor)
- ¼ teaspoon salt (to balance the sweetness)
- 1 large egg (binds the ingredients together)
- 1 cup mashed banana (natural sweetness and moisture)
- ½ cup milk (dairy or non-dairy, your choice!)
- ¼ cup applesauce (adds moisture and sweetness)
- ¼ cup melted coconut oil (or another healthy oil)
- Optional: ¼ cup blueberries, chopped apples, or other soft fruits (for added flavor and nutrition)
Instructions:
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Preheat & Prep: Preheat your oven to 375°F (190°C). Line a mini muffin tin with paper liners or grease it well. This prevents sticking and makes cleanup a breeze.
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Dry Ingredients: In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt. Ensuring all the dry ingredients are well combined is key for even baking.
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Wet Ingredients: In a separate bowl, whisk together the egg, mashed banana, milk, applesauce, and melted coconut oil until well combined.
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Combine: Gently pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix; a few lumps are okay. Overmixing can lead to tough muffins.
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Add-ins (Optional): Gently fold in your chosen fruits or other mix-ins if using.
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Fill the Muffin Tin: Fill each muffin cup about ¾ full.
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Bake: Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them as ovens can vary.
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Cool & Serve: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Tips for Success:
- Room Temperature Ingredients: Using room temperature ingredients helps them combine more easily and bake evenly.
- Don't Overmix: Overmixing develops gluten, resulting in tough muffins. Mix only until the ingredients are just combined.
- Muffin Liner Choice: Paper liners make for easy removal and cleanup, but greasing the tin works just as well.
Variations:
- Spiced Pumpkin Muffins: Add ½ cup pumpkin puree and ½ teaspoon pumpkin pie spice for a festive twist.
- Carrot Cake Muffins: Grate one medium carrot and add ½ teaspoon ground nutmeg.
- Chocolate Chip Muffins: Stir in ½ cup chocolate chips (use dark chocolate for a healthier option).
Nutritional Information (per muffin, approximate):
- Calories: Around 80-100
- Protein: 2-3 grams
- Fiber: 2-3 grams
This nutritional information is an estimate and may vary based on the specific ingredients used.
These mini muffins are a fantastic addition to any toddler's diet, offering a nutritious and delicious snack or breakfast option. Their small size is perfect for little hands, and the recipe's versatility allows for countless flavour combinations. Enjoy the baking process and the happy faces of your little ones!