Healthy Muffins for Kids
User Reviews
5
Healthy Muffins for Kids
Description
This recipe produces muffins suitable for children, divided into sweet and savory versions from the same batter. The sweet muffins combine creamy peanut butter and strawberry jam, resulting in tender, moist muffins with a mild sweetness. The savory muffins include fresh grated zucchini and shredded cheddar cheese to create a moist, flavorful option with vegetable content.
The method involves mixing dry and wet ingredients separately before combining, careful not to overmix the batter to maintain a light texture. Dividing the batter ensures distinct flavor profiles for each muffin type. Baking at 375°F yields golden muffins with a clean texture when tested with a toothpick.
These muffins make a versatile snack or breakfast option suitable for kids. They store well in the fridge for several days and freeze for up to three months, providing convenient make-ahead options. The recipe notes suggest possible substitutions for milk, yogurt, nut butters, or oil to accommodate allergies or dietary preferences, without jeopardizing texture greatly. For gluten-free, use a complete all-purpose gluten-free flour mix rather than single alternative flours.
Ingredients
- 2 ½ cups all-purpose flour
- ¼ cup cane sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup milk 2%
- ½ cup Greek yogurt
- ½ cup avocado oil
- 1 egg large
For the sweet muffins
- ½ cup peanut butter creamy
- ½ cup strawberry jam
For the savory muffins
- 1 cup zucchini grated
- 1 cup cheddar cheese shredded
Instructions
- Preheat the oven to 375°F and line a muffin tin with 12 parchment paper liners (or greased paper liners).
- In a medium bowl, mix the dry ingredients, including the flour, sugar, baking soda and salt together; set aside.
- In another large bowl, mix the wet ingredients, including the milk, yogurt, oil and egg.
- Fold the wet ingredients into the dry ingredients, and use a silicone spatula to mix until just combined. Don’t over mix. Divide the batter into the two bowls to add in the mix-in's.
- Gently fold in the creamy peanut butter and strawberry jam for sweet muffins, or the grated zucchini and cheddar cheese for savory muffins. Divide the batter evenly between the muffin cups.
- Bake the muffins in the preheated oven for 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean. Allow to cool for 5 minutes before removing from the muffin liners.
Notes
- Store leftovers in an airtight container with a paper towel underneath to absorb moisture; lasts 4-5 days refrigerated.
- Freeze muffins for up to 3 months; thaw before eating.
- Substitutions: Use plant-based milk and yogurt as alternatives if needed.
- Peanut butter can be swapped for other nut or seed butters like sunflower butter for allergies.
- Oil can be substituted with applesauce to reduce fat content.
- To make gluten-free, use a comprehensive gluten-free all-purpose flour blend rather than single alternative flours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 354kcal | 18% |
| Carbohydrates | 38g | 13% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 27mg | 9% |
| Sodium | 271mg | 11% |
| Potassium | 176mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 163IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 113mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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