Mix with a spoon or fork all ingredients together and fill evenly into the mini muffin pan like I did here:
Or roll into balls and bake for 18 min in a 350-degree oven
Let them cool for 5 to 10 min before popping them out to cool on a rack or at this point eat immediately because you will want to because they smell so good~yay! They taste like and give you the feeling you are eating sushi!
This recipe made 24 mini muffins and 2 regular size muffins. I plan on enjoying these with Charlotte for lunch and freezing some to pull out weekly. All the good stuff (carbs, protein & veg) in them so I will serve with applesauce or fruit for her most likely today. She is such a good little eater and I hope and pray it never ends!
I made these today on a whim after looking for zucchini muffin recipes at the beginning of the week. I came up with my own based on what I had on hand and wanted to use. These are quite delicious and really very easy to make. Preheat oven to 350 and get your mini muffin pan out and ready. Spray so they don’t stick if not using silicone.
In a large bowl combine:
1/3 cup whole fat yogurt (good for babies and toddlers)
1/4 cup sugar
1/4 cup flour
3/4 cup oats
1 small to medium sized grated zucchini (I left some skin on and took some off)
1 small to medium apple grated of your choice (I left some skin on and took some off)
1/2 tsp baking powder
1 tsp cinnamon
1 tsp baking soda
3 tbsp mini or full-size chocolate chips optional but recommended by me because I have a sweet tooth that can’t be tamed & I bet you do too!
Gently mix all ingredients together with a spoon and then fill muffin tin mostly all the way full as they will grow a bit in the oven but not overly.
Bake 18 min for mini style and I am guessing based on past baking of such muffins that a full size will take about 22 min so just check with a toothpick and make sure it comes out clean. Cool completely and then store in the fridge or freezer. (This amount made 20 minis)
I like this combo because they were super moist and full of mostly the good stuff! I know you and your little ones will like them too!
My Charlotte had two for a snack with her milk today and she liked them very much!
Sharing a new mini muffin recipe with you today! I know I am a little obsessed with these mini muffins especially in the meat form or the veggie form but they are just so easy and so great to have on hand for Charlotte and myself for the week. It’s a great way to have her experience many flavors in one meal too. I usually give her one or two for lunch or dinner a few times a week and now in the freezer, I currently have these, the chickpea veggie version and the spinach, oat, banana version. For these, I used up some spinach and mushrooms that I had from the week before so they wouldn’t go to waste. I also added a bit of red onion, egg and feta cheese, as well as garlic and orzo pasta which I had on hand already too. So all I had to buy for these was the ground turkey. I bet you have a lot of that stuff in your fridge too!
Here is what you need:
1 lb ground turkey (or any other ground meat)
2 cups spinach leaves
1 cup mushrooms
1/4 cup red onion
1 clove of garlic
1/2 cup uncooked orzo noodles (mine were whole wheat) you will cook them and then add to the mixture
1/4 cup crumbled feta cheese
Cook the pasta according to the directions
Take the onion, garlic, mushrooms and spinach and chop in food processor until evenly finely chopped and then add to a large bowl
In the large bowl mix in the cheese, egg and the ground meat and combine with a spoon, spatula or your hands until all ingredients are evenly distributed
Pre-heat oven to 350
Spoon in and press down the mixture into mini muffin tray (or a full size one) to the top as these won’t rise
This made enough for 4 regular size muffins and 24 mini’s
Bake on 350 for about 28 to 30 minutes for the mini’s and 35 minutes for the full size
Let cool and then store some for now and some for later! These would even be great for a bite-size party food /appetizer for the holidays coming up (especially if there is going to be little ones there). Also, I didn’t season these with anything because Charlotte doesn’t need it and they are pretty flavorful on their own anyway but you certainly could! I hope you can see these are really versatile and can be made with just about anything.
I am so excited to share these with you! I was searching for a really easy muffin recipe for Charlotte and none of them were appealing to me. She (and I) love spinach and banana so I knew I wanted those to be two of the ingredients. I also wanted to be able to put all of the ingredients quickly into my Ninja Blender that I make my smoothies in. So I have been experimenting and came up with this super-duper easy mini muffin baby recipe that is perfect for baby led weaning/table foods because the texture is spongy so not dry and crumbly. She can hold onto it easily. It sticks to her little fingers and it has big flavors that she is already used to like spinach & banana.
What you need:
2 handfuls of fresh spinach
1/2 cup oats
1 ripe banana
4 oz unsweetened applesauce or another fruit puree of your choice
1/2 tsp baking powder
That’s it-I repeat-That’s it. Just 6 simple things to throw in
place all ingredients into the blender or Ninja and pulse until smooth
This will look like a smoothie when you are done blending
pre-heat oven to 350 degrees
pour batter into mini muffin baking pan pretty much all the way up as these are not going to rise (I sprayed with coconut oil spray first)
set timer for 18 min
Check them with a toothpick for it to come out clean
Let them cool for a half hour and then store in the fridge or freeze-I warmed Charlotte’s once refrigerated for 5 sec in the microwave before she ate some the next day
Try this version also by just swapping the spinach for 1/2 cup of roasted butternut squash. It is delightful!