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Healthy “Kitchen Sink” Toddler Muffins

To say that both of my kids live off of quick and healthy snacks is definitely accurate (energy balls being my two-year old’s favorite!). My goal with all my girls’ snacks is to keep them simple, full of real, nourishing ingredients and easy to eat! These toddler muffins do that … and more ? They are quite literally filled with a little bit of everything … except processed sugar!

It’s rare that we run out of bulk ingredients in my house because I practically live at the bulk barn (I keep telling them to implement some sort of frequent flyer rewards but it’s a no-go so far!). This means that my cupboards are full of half full jars and bags of random bulk ingredients.

The other day we wee getting dangerously low on prepped muffins (we only had four!) so I wanted to whip some up.

Unfortunately, I only had random ingredients… so I made random muffins!

These toddler muffins contain quite literally, some of everything! They’re full of healthy fats thanks to my favorite seed- chia (you can read more about why all toddlers should be consuming chia seeds here) and some yummy coconut.

While I did use a base of whole wheat flour (which is somewhat rare for me), I did through in some almond meal to boost the nutrient intake. Almond meal is probably my favorite to work with because it’s really easy, but it gives whatever you’re making a nice healthy fat and calcium boost.

Another perk of these toddler muffins is that there is absolutely no added sugars! Not even maple syrup which we all know I’m addicted to!

The reason for this is because these muffins were made for my toddler but also for my six-month old. She is just learning to gum food because we’re rocking another round of baby led weaning (read all about how I adapted it here) and there’s no sugar for my babes!

So not only are these muffins super healthy but they actually turned out with a really nice consistency for my little one! They’re not dry and she is able to bite off chunks and mash them up in her mouth before she swallows.

This is fun for me because not only is she learning but it means I have an awesome, super healthy snack I can give her!

Now, because of the lack of any sugar, these muffins are not overly sweet. This was obviously done on purpose for my house but if you think you need a bit more sweetness for your babes, add in a packet of stevia to balance it out.

For us, dates and bananas make snacks plenty sweet and all the healthy fats help prevent an unwanted sugar crash!

These three-bite, toddler muffins make a perfect snack for small hands and are filled with fueling ingredients!

Ingredients In The Toddler Muffins

• 18 Dates, soaked in warm water
• 2 tablespoons water from dates
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 1 ripe nectarine
• 1/8 cup Chia Seeds
• 1/8 cup Coconut Oil
• ¼ cup almond meal
• 1 ripe banana
• 1/3 cup almond milk
• ¼ cup Shredded Coconut

Kitchen Tools You May Find Helpful

• Measuring spoons
• Silicone muffin cups
• Mixing bowls
• Whisk
• Silicone spatula

How To Make Toddler Muffins

Preheat the oven to 350 degrees.

If you haven’t already, soak the dates in warm water for twenty minutes, reserving two tablespoons of the water.

In a blender, blend the dates and the water until a chunky paste forms.

Add in the banana and nectarine and blend until mostly combined, leaving a few chunks.

Melt the coconut oil in the microwave.

In a large bowl, mix together the flour, almond meal, baking powders and chia seeds.

Pour in the almond milk and coconut oil and mix.

Add in the fruit mixture from the blender and mix until everything is coated. Finally, fold in the shredded coconut.

Line a muffin tin with silicone cups and use and ice cream scoop to portion out the batter. Then, using a fork press down slightly into the mold.

Bake for twelve minutes, rotate the pan and bake another eight minutes.

Remove from the oven and let cool in the pan for thirty minutes.

Makes 12 muffins.

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Three Bite Toddler Muffins

These mini, vegan toddler muffins are perfect for little hands! They contain a little bit of everything and make a great healthy snack.

Prep Time 21 hours 51 minutes

Cook Time 21 hours 51 minutes

Servings 12 Muffins

Author Fit as a Mama Bear

Ingredients

• 18 Dates soaked in warm water
• 2 tablespoons water from dates
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 1 ripe nectarine
• 1/8 cup Chia Seeds
• 1/8 cup Coconut Oil
• ¼ cup almond meal
• 1 ripe banana
• 1/3 cup almond milk
• ¼ cup Shredded Coconut

Instructions

1. Preheat the oven to 350 degrees.
2. If you haven’t already, soak the dates in warm water for twenty minutes, reserving two tablespoons of the water.
3. In a blender, blend the dates and the water until a chunky paste forms.
4. Add in the banana and nectarine and blend until mostly combined, leaving a few chunks.
5. Melt the coconut oil in the microwave.
6. In a large bowl, mix together the flour, almond meal, baking powders and chia seeds.
7. Pour in the almond milk and coconut oil and mix.
8. Add in the fruit mixture from the blender and mix until everything is coated. Finally, fold in the shredded coconut.
9. Line a muffin tin with silicone cups and use and ice cream scoop to portion out the batter. Then, using a fork press down slightly into the mold.
10. Bake for twelve minutes, rotate the pan and bake another eight minutes.
11. Remove from the oven and let cool in the pan for thirty minutes.

These three-bite, vegan, toddler muffins have just about everything but the kitchen sink in them! They’re full of healthy, nourishing ingredients to keep your toddlers fueled and full.

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