April 5, 2018

Whole wheat kale applesauce toddler muffins


Kale, applesauce, and whole wheat flour are blender together in these green-hued muffins perfect for getting toddlers (or others) to eat some greens. Please don't let the kale scare you if you are not a fan. It's barely detectable (and I'm not a huge kale fan either)! I'm now considering myself the unofficial muffins queen because my muffin creations apparently know no bounds these days. I love finding new ways to get my toddlers to eat some vegetables and some whole grains in a way that they actually enjoy! They love muffins so as long as that continues, so will the recipes. Don't forget I (and others) share lots of terrific baby/toddler recipes and ideas at my Facebook group Baby & Toddler Food Recipe Share - so come join us!

These muffins are a twist on a favorite of ours: Banana Spinach Oat Blender Muffins. I bought a giant bag of kale that I've been using in our morning smoothies (follow me on Instagram where I post our morning smoothies almost daily in my stories). But, I just knew when I grabbed it that I'd be finding a way to get it into a muffin as well. My kids like them for a snack or I will give them one along with scrambled eggs or plain yogurt for breakfast. This recipe will make one dozen muffins.


Whole wheat kale applesauce toddler muffins
1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup milk
2 cups packed chopped kale, large stems removed
3/4 cup unsweetened applesauce
1 teaspoon pure vanilla extract
2 large eggs

Preheat the oven to 350 degrees. Line a muffin tin with liners, or lightly grease.

Whisk together the flours through nutmeg in a medium bowl.

Blend the milk through vanilla in a blender on high until smooth, scraping down the sides as needed. Blend in the eggs until combined.

Pour the liquid into the dry ingredients and stir until combined. Divide the batter evenly into the muffin tins. Bake for 19-21 minutes, until they are just golden and an inserted toothpick comes out clean. Let cool for about 5 minutes and then remove the muffins from the tin to continue cooling.

Serve warm or at room temperature. Store in an airtight container.


What was I cooking one year ago?: homemade baby food purees (advanced)
Two years ago?: Buffalo chicken burgers
Three years ago?: silky peanut butter pie
Four years ago?: chicken liver pate
Five?: Mongolian beef & vegetable stir fry
Six?: maple-pecan scones
Seven?: maple oatmeal streusel muffins
8?: baked eggs in portobello mushroom caps

11 comments:

  1. Definitely my kind of healthy and nutritious breakfast on the go!

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  2. these looks beautiful and delicious !

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  3. This is definitely one great way to get your toddlers to each their vegetables. Wouldn't mind having a few myself.

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  4. . Looks delicious! Am sure it tastes as delicious as it looks. I am a regular visitor to your website and love your posts.

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  5. My boys would think I was trying to KILL them if I made these and told them what was in it. They're teens/tweens now so it figures!

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  6. Love these! I will have to whip up a batch for my nieces :) PINNED!!

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  7. Kale and apple sauce together? Not a combination I would have ever thought of but it actually sounds pretty good to me!

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  8. i've come to be obsessed with kale myself, so i can't wait to introduce it to my daughter! this vehicle is ideal (for both of us!). :)

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  9. Gosh, those look good! I love kale so much! <3 P~

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  10. i hope it's very testy and delicious. bcz it's look good..

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