Healthy Toddler Banana Oat Muffins - 3 Ways!
User Reviews
4.6
Healthy Toddler Banana Oat Muffins - 3 Ways!
Description
This muffin recipe starts by combining rolled oats, all-purpose flour, baking powder, cinnamon, and salt. Mashed bananas, milk, melted butter, eggs, pure maple syrup, and vanilla extract are mixed separately then folded into the dry ingredients to form a thick batter. Three distinct flavor variations are prepared: fresh chopped strawberries with sliced almonds and chia seeds; fresh blueberries and chopped apples with ground flaxseed; and grated fresh carrots with golden raisins to mimic a carrot cake flavor.
The batter and toppings are portioned into muffin tins lined or sprayed with non-stick spray. The muffins bake at 350°F until the tops are golden and the centers set, yielding tender muffins with fruit or vegetable bits dispersed throughout. The oats add a chewy texture, making the muffins hearty yet soft enough for toddlers.
These versatile muffins can be enjoyed as a wholesome snack or breakfast. Leftover muffins should be stored in the refrigerator in an airtight container to maintain freshness.
Ingredients
- 2 cups rolled oats old fashioned
- 1 cup all-purpose flour
- 2 large banana mashed, 1 1/2 cups
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp kosher salt
- 1 cup milk 2%
- 2 tablespoons butter melted, salted
- 1/3 cup pure maple syrup
- 2 tsp vanilla extract pure
- 2 egg
Strawberry Almond Chia
- 1/2 cup strawberries fresh, chopped
- 1 tbsp almonds sliced
- 1 tsp chia seeds
Blueberry Apple Flax
- 1/4 cup blueberries fresh
- 1/4 cup apple any variety, fresh, chopped
- 1 tbsp Flax Seed ground
"Carrot Cake"
- 1/4 cup carrot fresh, grated
- 1/4 cup golden raisins
Instructions
- Pre-heat oven to 350 degrees and line muffin tin with liners or generously spray with a non-stick cooking spray. *You can also lightly spray the muffin liners as I've heard some have had trouble with them sticking to the liners.
- In a large bowl mix together oats, flour, baking powder, cinnamon, and salt.
- In a medium bowl, smash bananas and add milk, butter, eggs, vanilla, and maple syrup. Add slowly to the dry ingredients and mix well.
- In separate bowls, mix together the Strawberry Almond Chia, Blueberry Apple Flax, and "Carrot Cake" fillings. Add some of each mixture to 4 muffin liners, leaving a little bit of each behind to top the muffins. Gently fill each muffin tin to the top with oats and bananas mixture and top with remaining filling. (If you have extra oat and banana mixture, make some 'plain' muffins or toss in whatever else you have!)
- Bake muffins for 20-30 minutes, until slightly browned. Check after 20. Cool and enjoy!
- Store in the fridge in an airtight container for up to a week or in the freezer for 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 191mg | 8% |
| Potassium | 251mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 581IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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