One of the things I find most challenging as a mama is finding healthy things to make that my kids will eat and I feel good about feeding them…and that don’t take eight hours to make and are filled with exotic ingredients that are hard to find and cost an arm and a leg. Nowhere is this challenge more evident for me than in packing lunch for my kiddos for preschool/daycare. Our school is wonderful and does have a school lunch option but for a myriad of reasons, we’ve always packed lunch for them. One of my favorite little things to include are these Apple Zucchini Toddler Muffins. Adapted from a recipe by Super Healthy Kids, these tiny muffins pack a pretty good nutritional punch and they are super easy to make. Win!
I call them toddler muffins but don’t limit these goodies to the toddlers in your life. They really are great for everyone from little kids exploring finger foods (torn into bite sized pieces, of course) to hungry pre-schoolers, too! My baby just turned one and she loves these almost as much as her four year old big brother. I typically make a double batch (just shy of 100 mini muffins!) and freeze them so that I can have a ready to go option on those crazy busy days.
My favorite thing about these muffins are just how easy they are to make. If you have a high powered blender (I use a Blendtec), a large bowl, and some mini muffin pans, you’re all set! I start with equal parts of roughly chopped zucchini and apple. Toss in a banana and blend it all up. Add some honey, vanilla, egg and milk and you’re almost there. A mixture of whole wheat and all purpose flour gets folded in with some spices and then scooped into mini muffin pans and baked until just golden.
After the muffins have cooled, I typically place them on parchment lined baking sheets and pop them into the freezer. When frozen, I transfer them to a gallon sized freezer bag and keep them in our deep freezer. They thaw well overnight in the fridge or with just a quick 10-15 seconds in the microwave! They will keep for 2-3 months well.
- 1 cup rolled oats
- 1 cup zucchini, roughly chopped
- 1 cup apple, roughly chopped
- 1 medium banana
- 2 large eggs
- ¾ cup milk
- ½ cup honey
- ¼ cup butter, melted
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 teaspoons cinnamon
- 1 teaspoon kosher salt (optional)
- Preheat your oven to 375 degrees. Spray two mini muffin pans with nonstick cooking spray.
- In a high powered blender or food processor, pulse the oats into a fine flour. Transfer to a large bowl.
- In the same blender, puree the apples and zucchini. Add the banana and blend well.
- Add the milk, eggs, honey, melted butter, and vanilla and pulse to combine.
- In the large bowl with the oats, combine the flours, cinnamon, and salt. Briefly whisk to combine.
- Pour the wet ingredients into the dry and fold to combine. Take care not to over mix.
- Scoop the batter into the prepared muffin tins, filling each well mostly full.
- Bake at 375 degrees for 10 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Allow to cool and enjoy!
- Store in an airtight container for 2-3 days or freeze immediately.