Healthy Muffins for Kids

4.98 from 769 votes

These healthy muffins for kids are great for grab-and-go breakfast, lunchbox or snacks. They're filled with wholesome ingredients for a nutritious tasty treat.

Course Breakfast, Dessert

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 354kcal

Author Yumna Jawad

Equipment

Ingredients

2 ½ cups all-purpose flour
¼ cup cane sugar
1 teaspoon baking soda
¼ teaspoon salt
¾ cup 2% milk
½ cup plain yogurt
½ cup avocado oil
1 large egg

For the sweet muffins

½ cup creamy peanut butter
½ cup strawberry jam

For the savory muffins

1 cup grated zucchini
1 cup shredded cheddar cheese

Instructions

Preheat the oven to 375°F and line a muffin tin with 12 parchment paper liners (or greased paper liners).
In a medium bowl, mix the dry ingredients, including the flour, sugar, baking soda and salt together; set aside.
In another large bowl, mix the wet ingredients, including the milk, yogurt, oil and egg.
Fold the wet ingredients into the dry ingredients, and use a silicone spatula to mix until just combined. Don’t over mix. Divide the batter into the two bowls to add in the mix-in's.
Gently fold in the creamy peanut butter and strawberry jam for sweet muffins, or the grated zucchini and cheddar cheese for savory muffins. Divide the batter evenly between the muffin cups.
Bake the muffins in the preheated oven for 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean. Allow to cool for 5 minutes before removing from the muffin liners.

Video

Notes

The nutrition label is for 1 muffin from the full batch using both mix ins.

Storage: Store any leftovers in an airtight container with a paper towel under them to absorb any moisture. They will last about 4-5 days in the fridge. You can also freeze the muffins for up to 3 months.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

Instead of milk and yogurt, you can use any other plant-based milk and yogurt.
Instead of peanut butter, you can use any other nut butter or allergy-free butter, like sunflower butter
Instead of oil, you can use applesauce.
To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.

Nutrition