Best 4 Triple Hitter Muffins Toddler Muffins Recipes
Are you looking for a quick and easy recipe for a triple-hitter muffin, a versatile snack that can be enjoyed during breakfast, lunch, or even as an after-school snack? These delicious muffins are a great way to get your little ones excited about eating fruits, veggies, and whole grains. With minimal prep time and simple ingredients, you'll have a batch of tasty and nutritious muffins ready in no time. Get creative and let your toddler help you mix and match different types of fruits, veggies, and grains to create a variety of flavors they will love. These muffins are not only delicious, but also packed with essential nutrients that support your toddler's growth and development. Get ready to bake up a batch of triple-hitter muffins and watch your toddler enjoy this wholesome snack!
Here are our top 4 tried and tested recipes!
TODDLER MUFFINS
Mini muffins for finicky toddlers with the addition of fruit and veggies. My son is 2 and has been eating these for a year. I always keep a supply in the freezer, he loves them frozen especially when new teeth are coming in! Adults love them too. Great for play groups! Recipe makes 24 mini muffins or 12 regular-size muffins.
Provided by Lori
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 30m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease 24 mini muffin cups or 12 standard muffin cups.
- In a mixing bowl, cream together the butter and brown sugar until smooth. Mix in the mashed bananas, squash, carrots, and eggs. Stir in the flour, oat bran, baking soda, pumpkin pie spice, and salt until just combined. Spoon the batter equally into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store at room temperature for up to two days, or freeze.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 11.8 g, Cholesterol 23.8 mg, Fat 4.5 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 140.6 mg, Sugar 4.9 g
TRIPLE HITTER MUFFINS (TODDLER MUFFINS)
I got this recipe from Today's Parent Magazine. It is to attract toddlers but we liked it so much as a family that it is now in our cooking list every week, thanks to its low-fat, super moist, healthy ingredients. Hope you like it!
Provided by chomar
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together oil and sugar. Beat in egg, then applesauce. Stir in carrots and zucchini.
- In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg and salt.
- Fold dry ingredients into wet, until just mixed. Grease muffin tray. Spoon batter to the very top of muffin cups and bake 18-20 minutes or until a toothpick or cake tester comes out clean when inserted in a muffin.
Nutrition Facts : Calories 163, Fat 5.4, SaturatedFat 0.8, Cholesterol 15.5, Sodium 178.9, Carbohydrate 27.1, Fiber 2, Sugar 9.8, Protein 2.9
TODDLER MUFFINS
Make and share this Toddler Muffins recipe from Food.com.
Provided by Sarah Abbott
Categories Breakfast
Time 52m
Yield 24 Muffins, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350. Combine flour through sugar in a bowl. In a seperate bowl, combine eggs and oil with a wisk. Add squash, zucchini and carrots to mixture. Combine wet and dry ingredients and mix well. Add raisins or other dried fruit. Scoop into muffin tins, filling to about 3/4 full. Bake for 22 minutes or until toothpick comes out clean.
Nutrition Facts : Calories 171.3, Fat 7.8, SaturatedFat 1.1, Cholesterol 23.2, Sodium 111.1, Carbohydrate 23.6, Fiber 1.6, Sugar 11.6, Protein 3
TODDLER POWER MUFFINS
I created this power muffin for my 18-month-old toddler, but it's great for all ages, including infants eating solids.
Provided by sarahmarie
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 27m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a mini muffin tin.
- Combine all-purpose flour, whole wheat flour, wheat germ, pumpkin seeds, baking powder, baking soda, and salt in a bowl.
- Mash bananas in a separate bowl. Mix in oil, egg, honey, and vanilla extract. Pour into the flour mixture. Stir batter until just combined. Pour into the prepared tin.
- Bake in the preheated oven until tops spring back when lightly pressed, about 12 minutes. Let cool in the pan, about 5 minutes. Transfer to a cooling rack.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 12.2 g, Cholesterol 7.8 mg, Fat 3.8 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 124.9 mg, Sugar 4.8 g
Tips:
- Muffin Tin Preparation: Ensure your muffin tins are properly greased or lined with muffin liners to prevent muffins from sticking during baking.
- Ingredient Measurement: Accurately measure all ingredients using measuring cups and spoons to ensure the correct proportions for a successful bake.
- Mixing Technique: Mix dry ingredients thoroughly in a separate bowl before combining them with wet ingredients. Avoid overmixing the batter to prevent dense muffins.
- Filling the Muffin Tins: Fill each muffin cup about 2/3 full to allow room for expansion during baking. This prevents overflowing and ensures evenly baked muffins.
- Baking Time and Temperature: Preheat your oven to the specified temperature before baking the muffins. Follow the recipe's recommended baking time, but keep an eye on the muffins to prevent overbaking.
- Toothpick Test: Insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done baking. If batter sticks to the toothpick, return the muffins to the oven for a few more minutes.
- Cooling and Storage: Once baked, let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
Conclusion:
These triple-hitter muffins, designed for toddlers, offer a delightful combination of flavors with their banana, blueberry, and chocolate chip mix-ins. By following the detailed recipe instructions and incorporating these helpful tips, you can create delicious and nutritious muffins that your little ones will love. Whether you're a seasoned baker or a beginner, these recipes provide an easy-to-follow guide for a successful baking experience. Remember to adjust the sweetness level and portion size as needed to suit your child's preferences. These muffins are a perfect snack or breakfast option for toddlers, and they can also be packed in lunch boxes for a nutritious meal on the go. Happy baking!
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