Get the recipe: Peach + Blueberry Muffins for Toddler + Kids
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/3 cup honey, maple syrup or sugar
- 1 cup 2% greek yogurt
- 1 egg
- 2 tsp olive oil or coconut oil (melted)
- 2 tsp vanilla extract
- 1 ripe peach, peeled and roughly chopped
- 1 cup blueberries
- 2 tbsp raw sugar, for topping
Instructions
- Heat oven to 350 degrees F. Spray or line a mini or regular muffin pan.
- In a large bowl, whisk together the flours, baking soda, salt, cinnamon and allspice. Mix in the honey, egg, yogurt and oil with, until just incorporated.
- In a small saucepan, heat the peach sections, blueberries and vanilla extract on low for 5 minutes. Smash the peaches and blueberries together until you have a part-clumpy, part-puree mix. This will make it so your toddler won’t get an entire chunk of fruit in their mouth at once.
- Gently incorporate fruit mix into dough. Do not over mix.
- Fill each muffin cup 2/3 way full and sprinkle the tops of the muffins with raw sugar (optional).
- Bake for 20 minutes. Let cool in the pan for 3-5 minutes and then move to wire rack until completely cool.
Notes
Age: 1 year and up.
Yield: Makes 36 mini or 12 regular size muffins.
Note on Honey: If making these mini muffins for babes under 1, please switch the honey for raw sugar or skip altogether. Although, honey is a great natural sweetener and can replace sugar in almost all recipes, for babies under 1 year of age cannot have honey.
Storage: store on the counter in an air-tight container for 4 days or in the freezer for up to 3 months.
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