Toddler Fruit and Veggie Muffins with Kinsley // Lindsay Ann

Healthy Fruit & Veggie Muffins For Babies, Toddlers & Kids (NO refined sugar, salt free, gluten free + kale, broccoli, zucchini, carrots & more!)
✨INSTRUCTIONS & PRODUCTS USED BELOW OR AT: www.TheLindsayAnn.com/2020/03/...
These muffins can be whipped together in the blender, they are easy, healthy, freezer-friendly, gluten free, salt free, refined sugar free, full of fruits and veggies... and most importantly, your babe will love them!
These are the perfect snack for picky eaters or for getting more fruits and veggies into your child's diet. These muffins are jam packed with broccoli, spinach, kale, zucchini, carrots, apple and banana. They are gluten free, made with whole grain oat flour, have loads of fiber, vitamins and minerals, and have no added refined sugar or salt, so your little one is getting a lot of nutrition in one little muffin!
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♡♡♡ THE RECIPE! ♡♡♡
Healthy Fruit & Veggie Muffins
Yield: 12 standard or 24 mini muffins, recipe easily doubles (use organic ingredients when possible)
Ingredients:
8oz/.5lb old fashioned rolled oats (or use 2 1/2 cups oat flour)
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup roughly chopped broccoli florets
1/2 cup (about a handful) baby spinach or baby kale
1 small/medium zucchini, cut into chunks
1 large carrot, peeled and cut into chunks OR 8 baby carrots
1 large, very ripe banana (the riper it is, the sweeter)
1/2 medium apple, cored and cut into chunks (peel on is ok, or replace with an extra half banana)
1/4 cup oil (avocado oil, olive oil, coconut oil)
1/4 cup greek yogurt (may sub milk: almond, cow, soy, oat, rice, etc. OR apple sauce for a dairy-free alternative)
up to 1/2 cup sweetener (you can leave this out or cut in half if making for babies/toddlers): agave, maple syrup, honey (if over 1 year old)
1 teaspoon pure vanilla extract
2 large eggs (or vegan flax eggs)
optional: 1-2 tablespoons additional mix-in, like: flax seed meal, wheat germ, chia seeds, oat bran, peanut butter, almond butter, tahini, etc.
3/4-1 cup mix-ins (fresh or frozen berries, dried fruit- raisins, chopped prunes, dried cherries), shredded coconut, chocolate chips, pumpkin seeds, etc.)
Directions:
Preheat oven to 350℉ and spray a muffin tin with non-stick spray (do not use liners).
Add oats, baking soda and cinnamon to a blender and blend until the oats resemble a flour. Pour into a large mixing bowl and set aside.
Add broccoli, spinach/kale, zucchini, carrot, banana, apple, oil, yogurt, sweetener (if using), vanilla and eggs to the empty blender. Pulse until everything looks uniformly ground, into a liquid/paste like consistency.
Pour fruit/veggie mixture into the mixing bowl over the oat flour mixture, and mix with a spatula or wooden spoon until incorporated. Gently fold in remaining mix-ins. Divide the batter between 12 muffin tin holes.
Bake until a toothpick comes out clean or with a few moist crumbs: 15-20 minutes for mini-muffins OR about 24-28 minutes for regular sized muffins. Let cool for 15 minutes before removing from the pan.
Allow the muffins to cool completely before transferring to an air-tight container. Store in the refrigerator for 3-4 days or freeze for up to 3 months. Let thaw at room temperature for about an hour or overnight in the refrigerator. Rewarm gently in the microwave or toaster oven, if desired.
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Hey guys, I'm Lindsay, Recipe/DIY/Lifestyle RUclipsr & Blogger from Los Angeles. I'm so happy you're here, because this is where I'm sharing my award-winning, whimsical dessert recipes, my fave DIY tutorials to totally glam up your home on a budget, the best beauty hacks and more. I hope you find something you love! Shine on, babes! ♡L.
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