These muffins are a great way to sneak some extra nutrients into your toddler’s diet. They’re packed with kale, which is a good source of vitamins A, C, and K, as well as fiber. The bananas add sweetness and potassium, and the whole wheat flour provides complex carbohydrates for energy. These muffins are also low in sugar and fat, making them a healthy snack or breakfast option.
INGREDIENTS
- 1½ cups whole wheat pastry flour or white wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsweetened applesauce
- 1 large egg
- 2 tsp vanilla extract
- 3 cups kale (ribs removed, chopped, and loosely packed)
- 1 ripe banana
- ⅓ cup pure maple syrup
- 2 tbsp coconut oil, melted and cooled
INSTRUCTIONS
- Preheat your oven to 350°F and lightly spray a muffin tin with nonstick cooking spray.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a blender or food processor, blend the applesauce, egg, vanilla, kale, banana, maple syrup, and melted coconut oil until smooth and well-combined.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Scoop the batter into the prepared muffin tin and bake for 16-18 minutes, or until a toothpick inserted comes out clean.
Notes: Recipe slightly adapted from Tribe.
Nutrition Information (per muffin):
- Calories: 115
- Fat: 3.3g
- Carbohydrates: 20.8g
- Sugar: 8.1g
- Sodium: 195mg
- Fiber: 2.2g
- Protein: 2.9g
- Cholesterol: 16mg
