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+ servings
Two small toddler hands holding a mini green grinch muffin.

Get the recipe: Grinch Mini Muffins for Baby + Toddler

5 stars (7 ratings)
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.
    blender with green wet ingredients for muffins.
  • Combine: Pour the wet ingredients into the medium bowl of dry ingredients and gently mix together until just combined, do not over mix.
    green wet ingredients halfway mixed together with the flour.
  • 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.
    Green muffin batter in a clear bowl with a mini muffin pan full of muffin batter.
  • 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.
    Raspberries cut into heart shapes.
  • 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.
    Green Mini Grinch Muffins cooked and halfway assembled with their raspberry hearts.

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

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