Triple Hitter Muffins Toddler Muffins
Packed with wholesome ingredients like mashed bananas, shredded carrots, and unsweetened applesauce, these Triple Hitter Toddler Muffins are a trifecta of nutrition, flavor, and texture sure to please both kids and parents alike. With whole wheat flour, rolled oats, a touch of honey (or maple syrup for toddlers over 12 months), and a sprinkle of cinnamon, these muffins are naturally sweetened and wonderfully moist. They’re easy to whip up in just over 30 minutes and can be customized with optional mix-ins like raisins, nuts, or mini chocolate chips. Perfect as a grab-and-go breakfast or a healthy snack, these muffins are a guilt-free way to sneak fruits and veggies into your toddler's diet. Plus, they store well—making them a lifesaver for busy mornings and hungry little hands!
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Recipe Information
Ingredients
- 2 medium, mashed Banana
- 1 cup Shredded carrots
- 0.5 cup Applesauce (unsweetened)
- 1 large Egg
- 2 tablespoons Honey (or maple syrup for infants over 12 months)
- 1 teaspoon Vanilla extract
- 1 cup Whole wheat flour
- 0.5 cup Rolled oats
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 0.25 cup Milk (dairy or non-dairy)
- 0.25 cup Optional mix-ins (e.g., raisins, chopped nuts, or mini chocolate chips)
Instructions
Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin or line it with paper liners.
In a large mixing bowl, combine the mashed bananas, shredded carrots, applesauce, egg, honey (or maple syrup), and vanilla extract. Whisk until well blended.
In a separate bowl, mix together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to ensure your muffins are light and fluffy.
Fold in the milk to loosen the batter. If desired, stir in optional mix-ins like raisins, chopped nuts, or mini chocolate chips.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve as a healthy snack or breakfast for toddlers and store leftovers in an airtight container for up to 3 days at room temperature or in the fridge for up to a week.
Nutrition Facts
Calories |
1403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 1904 mg | 83% | |
| Total Carbohydrate | 293.3 g | 107% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 145.7 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 283 mg | 22% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2637 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
