Healthy Muffins for Kids
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.
Servings: 12 servings
Equipment
Ingredients
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup 2% milk
- ½ cup avocado oil
- ½ cup plain whole milk yogurt
- 1 large egg
For the sweet muffins
- ½ cup creamy peanut butter
- ½ cup strawberry jam
For the savory muffins
- 1 cup zucchini grated
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F and line a muffin tin with 12 parchment paper liners.
- In a medium bowl, whisk together the dry ingredients: flour, sugar, baking soda and salt together; set aside.
- In another large bowl, whisk together the wet ingredients: milk, oil, yogurt and egg.
- Fold the wet ingredients into the dry ingredients, and use a silicone spatula to mix until just combined, making sure not to over mix. Divide the batter into the two bowls to add in the mix-in's. Or double the mix-ins and keep the batter in one bowl.
- 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 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.
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.
Freezing: I recommend wrapping them tightly individually in plastic wrap or aluminum foil. Then place them in a freezer bag, removing as much air as possible to keep them fresh longer. Freeze for up to 3 months. Thaw at room temperature and reheat if desired.
My Top Tip: Don't overmix the batter. Once the dry ingredients go in, fold with a spatula just until no streaks of flour remain. A few lumps are fine. Overmixing develops gluten and leads to dense, tough muffins.
Nutrition
Serving: 1muffin | Calories: 354kcal | Carbohydrates: 38g | Protein: 9g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 271mg | Potassium: 176mg | Fiber: 1g | Sugar: 14g | Vitamin A: 163IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 2mg
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