Picky Toddler Muffins-As-A-Meal

The goal here was a protein focused, fiber filled muffin that would please my picky toddler, and fuel him enough to quiet my unending concern over his caloric intake. They are full of healthy fats (olive oil, yogurt), whole grains, colorful produce (carrot/apple/zucchini) and taste sweet enough to please without unnecessary sugar. Perfect as a fast breakfast, lunchbox treat or car-ride quiet maker.

A few notes:

• This is designed to be a one-bowl recipe! Dishes be damned. There’s no need to mix the dry ingredients separately, as long as you thoroughly mix the baking soda + baking powder into the wet ingredients before adding the flour(s). 

• Use a scale if you have one! It can make a big impact on accuracy.

• If your kiddo is really sensitive to seeing any color in their food, I suggest using a food processor to pulse up the veggies as small as possible (vs. grating which yields subtly visible “strands” in the finished muffin).

• For extra protein: you can add up to 3 Tablespoons of a collagen based protein powder (do not use Whey protein, which will affect texture). You can also top the muffins with flax seeds for extra fiber + omegas.

• There are lots of possible swaps here:

• For the veggie/fruit component–you can use any combination of apple, carrot + zucchini interchangeably.

• For the flour: I like ½ whole wheat and ½ white, but you can use all white if you like—using all whole wheat will yield a more dense muffin. You can also substitute a GF flour blend 1-1 if desired.

• For the Greek Yogurt: feel free to use any DF yogurt alternative—or use sour cream if that’s all you have on hand.

Ingredients

• Dry

• 1 cup (120g) whole wheat flour

• 1 cup (120g) AP flour 

• ½ tsp baking soda

• ½ tsp baking powder

• 1 tsp kosher salt (use ½ tsp if using fine grain or “table” salt)

• 2 tsp cinnamon

• Wet

• ½ cup oil (Olive Oil or Vegetable–I like Olive for the nutrients!) 

• 1 tsp vanilla extract

• 3 large eggs

• ⅓ cup unsweetned full fat greek yogurt

• ½ cup granulated sugar

• 2 packed cups (300g) grated fruits + veggies (carrot/zucchini/apple)

• Optional Add-Ins

• ⅓ cup currants (or raisins-or really any dried fruit you like, chopped if in larger pieces) 

• ½ cup finely chopped walnuts (or any nut you like) 

• Rolled Oats or Flax Seeds (for garnishing the tops)

Process

1. Preheat your oven to 375 degrees.

2. Prepare your 12 cup muffin pan: either spray the muffin pan liberally with nonstick spray or use muffin liners. 

3. Grate your fruits/veggies on a box grater + set aside.  ** see note

4. In a large bowl: Combine oil, eggs, sugar, yogurt, salt, cinnamon and vanilla and whisk until fully combined, then fold in the grated fruits + veggies and any optional add-ins you’ve chosen. 

5. Sprinkle the baking soda + baking powder evenly over the wet mixture and use a spatula to combine them really well

6. Sprinkle in your whole wheat + all purpose flours and use your spatula to gently fold until no visible flour remains. Don’t overmix–it will make for tough muffins! 

7. Portion your batter evenly into 12 muffin cups–filling them almost all the way to the top. Sprinkle the tops with your rolled oats/flax seeds (optional-but nice!) 

8. Bake for roughly 15-20 minutes (time depends heavily on your oven, so watch them carefully @ the 15 minute mark and remove as soon as the center is set and has a slight “spring back” to the touch. 

Each Muffin Contains

• 238 Calories

• 6 grams protein

• 10 grams healthy fats (primarily olive oil + walnut)

• 4 grams fiber