Seriously, y’all. I wrote about this in a recent Tribe article, “On Surviving My Toddler’s First Month of Preschool.” Between teething, plain ol’ pickiness and starting preschool, the struggle is real over here, and healthy toddler muffins are saving me. I have to feed a picky toddler two meals a day (while trying to get ready for work during one of them, mind you) AND pack a meal that she will actually eat at school. When I say that toddler muffins are saving my life right now, I kid you not. They are among the only things she will consistently eat, and it allows me to sneak in veggies. I bake them on Sunday, freeze them, and throughout the week, I eat them, she eats them and life is a little easier in this household. I plan to add to this list as I experiment, but here are the three recipes (one savory and two sweet) that are saving my life right now, complete with my tips and variations.
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Broccoli Cheese Fritters
I eat a paleo-ish diet due to insulin resistance diagnosed during my infertility adventure. This recipe has cheese, which I eat, but it is otherwise grain-free and delicious. I have one for breakfast and send one in Baby C’s lunch. I don’t do any of the spices except salt, I use fresh broccoli instead of frozen and I mix the raw broccoli along with eggs in my NutriBullet and add to the dry ingredients (saves the microwaving step and better disguises the broccoli for baby). I also put them in a muffin tin (because I’m lazy). If you decide to go that route, I highly recommend muffin liners, because they will stick, even with oil in your muffin tin. These parchment paper liners work wonderfully. I bake these for a total of about 15 minutes (vs. 15 minutes per side), and I find that this recipe makes 6 to 8 good-sized muffins in a tin. These freeze well and can be microwaved when ready to eat.
Spinach Banana Toddler Muffins
Baby C’s favorite breakfast! My mornings would go to shit without these, I’m quite sure. I like to throw in some blueberries and carrots as well – whatever combo you want to get to two cups of veggies. Again, I use my NutriBullet to mix the wet ingredients. These freeze well; I store mine in a plastic container, using parchment paper to separate if you stack them. Throw them in the microwave for 30 seconds, let them cool, and breakfast is served!
Almond Butter & Jelly Muffins
If you haven’t made the switch from peanut butter to almond butter yet, here is a great article on the benefits of almond butter (and a recipe on how to make your own!). If you are sending muffins to a nut-free school like my toddler’s, this sunflower seed butter is another great alternative. I also skip the cinnamon, because I find it a bit overpowering (no, these are not paleo, but I do taste test everything!), and sneak one large carrot in with the egg in the NutriBullet, because I just HAVE to get as many vegetables into this kid as possible. These freeze well like the spinach banana muffins above.
What recipes are saving your life as a mom? Message me or comment so I can include them in a future recipe roundup!