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Healthy Fruit & Veggie Muffins For Babies, Toddlers & Kids (NO refined sugar, salt free, gluten free + kale, broccoli, zucchini, carrots & more!)

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!





I like to use all organic ingredients whenever possible! Greek yogurt and egg adds protein, but I give dairy and egg free alternatives if needed. You can also adjust the sweetness as your child gets older, if needed, and even add some mini chocolate chips or raisins on top if the green color turns them off.



I almost always make a double batch and store them in the freezer. The night before, I pop one in the fridge to thaw over night to give to Kinsley in the morning. You can also thaw them straight from the freezer in the microwave for about 30 seconds. I take any left over greens and blend them up with some steamed apples for a sweet power green applesauce!




Healthy Fruit & Veggie Muffins

Yield: 12 standard or 24 mini muffins, recipe easily doubles (use organic ingredients when possible)

Ingredients:
  • 1/2 cup finely chopped broccoli (start with 1 cup chunked broccoli)
  • 1/2 cup power greens, baby spinach or baby kale, loosely packed (a small handful)
  • 1 small zucchini, cut into chunks (large zucchini have too much water)
  • 1 peeled large carrot, cut into chunks OR 8 baby carrots 
  • 1 medium/large, very ripe banana (the riper the sweeter) 
  • 1/2 medium apple, cored and cut into chunks
  • 1/4 cup oil (coconut oil, olive oil, avocado oil)
  • 1/4 cup greek yogurt (may sub milk: almond, cow, soy, oat, rice, etc. OR apple sauce for a dairy-free alternative)
  • 1/2 cup sweetener (you can leave this out if making for babies/toddlers): maple syrup, agave, honey, or coconut sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs (or vegan flax eggs)
  • 2 1/4 cups oat flour (You can also pulse old fashioned rolled oats into a flour in the blender)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • optional 1-2 tablespoons additional mix-in, like: flax seed meal, wheat germ, chia seeds, oat bran, peanut butter, almond butter, tahini, etc.
  • optional 1/3-1/2 cup raisins or chocolate chips

Directions:
Preheat oven to 350℉ and spray a muffin tin with non-stick spray (do not use liners).

In a high power blender or food processor, combine broccoli, power greens, zucchini, carrot, banana apple, oil and yogurt. Pulse until everything looks uniformly ground, into a paste like consistency. (there will be approximately 2 1/2 cups of the mixture).

Pour fruit/veggie mixture into a mixing bowl. Add sweetener, if using, vanilla and eggs and mix together until combine. Add flour, baking soda and cinnamon, and mix until incorporated. Gently fold in mix-ins, if using. Divide the batter between 12 muffin tin holes. Sprinkle raisins or chocolate chips on top, if desired.

Bake until the tops are slightly brown and a toothpick comes out clean or they bounce back when you touch the top with your finger: 15-20 minutes for mini-muffins OR about 25 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.