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Featured image with text: three bite-sized toddler muffins stacked on top of each other with a toddlers hand reaching for them andwith chia seeds and a white ramekin with more muffins behind them

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.
Course Snack
Cuisine American
Keyword bite-sized muffins, dairy-free muffins, toddler muffins
Prep Time 10 minutes
Cook Time 20 minutes
30 minutes
Total Time 1 hour
Servings 12 Muffins


  • High powered blender
  • Muffin tin


  • 18 Dates soaked in warm water
  • 2 tablespoons water from dates
  • 1 cup Baking Flour gluten-free, 1:1
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 ripe nectarine or peach
  • 2 tbs applesauce unsweetened
  • 1/8 cup Chia Seeds
  • 1/8 cup Coconut Oil measured solid
  • ¼ cup almond meal
  • 1 ripe banana
  • 1/3 cup almond milk
  • ¼ cup Shredded Coconut


  • 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, nectarine, and applesauce 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.


Grab all the ingredients you need from my Pantry Staples.