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Healthy Muffins for Kids
These healthy muffins for kids are great for grab-and-go breakfast, lunchbox or snacks. They're filled with wholesome ingredients for a nutritious tasty treat.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12 servings
Calories: 354 kcal
Course:
Dessert , Breakfast
Cuisine:
American
Ingredients
- 2 ½ cups all-purpose flour
- ¼ cup cane sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup 2% milk
- ½ cup Greek yogurt
- ½ cup avocado oil
- 1 large egg
For the sweet muffins
- ½ cup creamy peanut butter
- ½ cup strawberry jam
For the savory muffins
- 1 cup zucchini grated
- 1 cup shredded cheddar cheese
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.
Cup of Yum
Notes
- The nutrition label is for 1 muffin from the full batch using both mix ins.
- Storage: Store any leftovers in an airtight container with a paper towel under them to absorb any moisture. They will last about 4-5 days in the fridge. You can also freeze the muffins for up to 3 months.
- Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of milk and yogurt, you can use any other plant-based milk and yogurt.
- Instead of peanut butter, you can use any other nut butter or allergy-free butter, like sunflower butter
- Instead of oil, you can use applesauce.
- To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
Nutrition Information
Serving
1muffin
Calories
354kcal
(18%)
Carbohydrates
38g
(13%)
Protein
9g
(18%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.01g
Cholesterol
27mg
(9%)
Sodium
271mg
(11%)
Potassium
176mg
(5%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
163IU
(3%)
Vitamin C
3mg
(3%)
Calcium
113mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 354
% 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.