Get the recipe: Grinch Mini Muffins for Baby + Toddler
Made with no added sugar and packed with spinach - these muffins can be served for breakfast, lunch, snack or even an age-appropriate dessert!
Ingredients
Grinch Muffins
- 1 1/2 cups white whole wheat flour (all-purpose, whole wheat pastry flour or unbleached flour also work)
- 1 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2-3 cups spinach, packed
- 3/4 cup milk, regular whole milk or a plain plant-based milk
- 1/2 cup applesauce or Happy Family Organics baby food pouch (see notes)
- 1/4 cup coconut oil, melted
- 1 ripe banana
- 1 large egg
- 1 tsp vanilla extract
Grinch Hearts
- 1/2 cup raspberries
- 3 tbsp cream cheese
Instructions
- Prep: Preheat the oven to 350° F. Line a mini muffin tray with liners or grease.
- Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. Set aside.
- Wet Ingredients: In a blender, add in the spinach, milk, applesauce or baby food puree, coconut oil, banana, egg and vanilla extract and blend on medium speed for 1 minute or until all of the spinach is completely broken down, scraping sides of the blender as needed.
- Combine: Pour the wet ingredients into the medium bowl of dry ingredients and gently mix together until just combined, do not over mix.
- Bake: Fill the muffin molds 3/4 way full, and bake for 12-15 minutes or until they are just golden brown. Let cool completely on a wire baking rack.
- Prep Frosting: To add the Grinch Hearts - spoon the cream cheese into a piping bag or a small zip lock baggie (that is what i used above). Use a rubber band to secure the top of the baggie and then cut the very corner of the baggie off to create a hole for the cream cheese to come out of.
- Prep "Hearts": On a cutting board, gently cut the raspberries in half lengthwise. Then place one half of the raspberry on the cutting board, outside-facing down, and cut a small V into the top of the raspberry to make a heart shape. Place the cut side of the raspberry onto a paper towel or kitchen towel to soak up any moisture.
- Decorate: With the piping bag, on the top of the muffin make a quarter size circle of cream cheese. Then add one raspberry heart on top. Repeat until all of the muffins are decorated.
Notes
Age: for baby-led weaning 6 months and up (remove the raspberry before serving) or babies 9 months and up.
Applesauce or Baby Food Pouch: you can use either plain applesauce or for more fun flavor you can use 1/2 cup of Happy Family Organics Apple, Kale & Avocado or Spinach, Apples & Kale baby food pouch.
Storage: I recommend storing the decorated muffins in an air-tighter container in the fridge for up to 5 days. Non-decorated muffins can be stored on the counter in a slightly open container for 3 days.
Freezer-Friendly: you can freeze any non-decorated muffins for up to 3 months.
Regular Size Muffins: this recipe would work great for normal size muffins as well. Fill regular size muffin molds 3/4 the way full and bake for 20-22 minutes.
Making the Muffins Gluten-Free: You can easily makes these mini muffins gluten-free by using a cup-for-cup gluten-free flour blend.
Serving: 1muffin, Calories: 43kcal, Carbohydrates: 5.3g, Protein: 1.2g, Fat: 2.1g, Saturated Fat: 1.6g, Cholesterol: 6mg, Sodium: 55mg, Fiber: 0.8g, Sugar: 1.3g, Calcium: 20mg
Did you make this recipe?
Tag @babyfoode on Instagram and hashtag it #babyfoode!