Looking for a delicious and nutritious way to kickstart your toddler's day? These Kale Banana Toddler Muffins are the perfect blend of wholesome ingredients that even the pickiest eaters will love! Packed with the goodness of ripe bananas and vibrant kale, these muffins are not just tasty but also a sneaky way to introduce your little ones to healthy greens. In just 30 minutes, you can whip up a batch of these delightful muffins that are perfect for breakfast, snacks, or on-the-go meals. Get ready to impress your toddler (and yourself) with this simple yet satisfying recipe!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Breakfast
Serves: 12 muffins
Ingredients
- 1 cup mashed ripe bananas
- 1 cup finely chopped kale
- 1/2 cup applesauce
- 1/4 cup honey or maple syrup
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with silicone liners or lightly grease with cooking spray.
- Thoroughly wash the kale and remove the tough stems. Finely chop the kale leaves using a sharp knife, ensuring pieces are very small for easy toddler consumption.
- In a large mixing bowl, mash the ripe bananas until smooth and creamy using a fork or potato masher.
- Add the applesauce and honey (or maple syrup) to the mashed bananas. Mix well to combine all wet ingredients.
- Stir the finely chopped kale into the wet mixture, ensuring it is evenly distributed.
- In a separate bowl, whisk together the whole wheat flour, baking soda, and salt to create the dry ingredient mixture.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Choose Ripe Bananas: The riper the bananas, the sweeter your muffins will be! Look for bananas with plenty of brown spots for maximum sweetness.
- Chop Kale Finely: To ensure your toddler enjoys every bite, make sure to chop the kale leaves into very small pieces. This will help them blend seamlessly into the batter.
- Mix Wet and Dry Ingredients Separately: This helps to avoid overmixing, which can lead to dense muffins. Gently fold the dry ingredients into the wet mixture until just combined.
- Don’t Overfill: Fill each muffin cup about 3/4 full to allow room for the muffins to rise without overflowing.
- Check for Doneness: Ovens can vary, so start checking your muffins at the 18-minute mark. A toothpick inserted in the center should come out clean when they’re ready.
- Cool Properly: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps them firm up and makes them easier to handle.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. These muffins also freeze well, making them a great make-ahead option!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 25g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
