These muffins are healthy and delicious! They’re baby-approved, little kid-approved, and I kinda love them myself. This is a great recipe for baby led weaning, finger foods, breakfast, toddler snacks, or after-school snacks. And bonus, they thaw nicely if you want to freeze some. I make a big batch of them and store them in freezer bags so I can just pop them out and microwave them as needed.
To start, melt 4 tbsp coconut oil and mix with 2 mashed bananas.
Add in 2 grated apples, 2 cups grated carrots, 2/3 cup unsweetened applesauce, 1 cup of milk, and 4 eggs and mix well.
I use the paddle attachment on my stand mixer for this. If you don’t have a stand mixer, I highly recommend investing in one. I love that I can just set it to mix and then move on to the next step of my recipe while it’s running.
In a separate bowl mix together 3 cups whole wheat flour, 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp ginger, 3 tsp baking soda, 1 tsp salt, 2 tbsp chia seeds (optional, but great for extra fiber, protein, and calcium) , and 1 cup ground almonds (also optional, but great for healthy fat and protein).
I use my Cuisinart Smart Stick to quickly grind whole, unsalted almonds. This thing is amazing! It grinds (fast!), and it’s a whisk and an immersion blender all in one tool. If my house was on fire, I’d save this and my Salad Shooter right after I saved my children. Like, they’re a close second. Some days they’re closer than others.
Pour carrot mixture into flour mixture. Stir well.
Spoon into muffin pans and bake for 35 minutes at 375. I prefer silicone pans because they’re so much easier to manipulate.
Yields 24 muffins. This recipe can easily be cut in half. I make a large batch so I can freeze some. To freeze, line a pan with wax paper and place the muffins on the pan. Cover with foil, freeze overnight, then store in freezer bags.
For best results, feed only to cute babies.
This post contains affiliate links, which means I get a small percentage of commission.