I should preface this post by saying that this been my go-to healthy muffin recipe since before I even got married and started thinking about kids. What makes this a “toddler” recipe is the fact that I can make around 24 toddler-sized muffins from one batch using a mini-muffin tin. I love this silicone one from Target.
This recipe makes the perfect breakfast or snack muffins and is relatively healthy. I first discovered this recipe on Pinterest, which led me to it’s originator: Fit and Healthy with Debbie. She originally posted this in 2012, and seven years later, it’s still a staple in my household.
Not only is this adult approved, but it’s picky toddler approved! Aside from the base ingredients, you can add things like walnuts, almonds, dark chocolate chips (my favorite) and fresh strawberries. Here’s the recipe:
- 2.5 cups old fashioned oats
- 1 cup plain low fat greek yogurt
- 2 eggs
- 1/2 cup honey
- 2 tsp baking powder
- 1 tsp baking soda
- 2 TBSP ground flax seed
- 1 tsp vanilla
- 2 ripe bananas (when there are dark brown spots on your banana, it’s the perfect time to make these muffins)
- Optional add-ins: dark chocolate chips, walnuts, almonds, fresh fruit
Note: You can either use a food processor or a mixer to make this recipe.
- In a food processor or blender pulse the 2.5 cups old fashioned oats until they are almost a meal consistency.
- Preheat your oven to 350°F.
- Combine remaining ingredients into your food processor or mixer (I use the KitchenAid Classic Mixer). Optional: add in your favorite nut, fruit or sweet to part of the batter to give it a little something extra!
- Depending on what size muffins you’re making, either spray some baking spray in your muffin tray, or line them, or bust out your handy-dandy silicone mini-muffin tray. Add your mixture!
- Bake in the oven for 20 minutes, or until nothing comes out on a toothpick.
- Refrigerate as they’re perishable. Lifespan of these are about a week.
- Enjoy! I love them with a cup of coffee. 🙂