Healthful Toddler Muffins

High fiber, high protien, healthy fats, and no added sugar, freezer freindly muffins, perfect for a busy toddler.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preparation: Preheat your oven to 350°F (175°C). Grease a mini-muffin tin thoroughly with coconut oil or butter.

Step 2

Mix Wet Ingredients: In a large bowl, whisk the mashed bananas, room-temperature eggs, applesauce, shredded coconut, melted oil, and vanilla until well combined. Stir in the grated carrots.

Step 3

Mix Dry Ingredients: In a separate bowl, whisk together the Einkorn flour, flax, collagen, baking soda, baking powder, cinnamon, allspice, and salt.

Step 4

Combine: Gently fold the dry ingredients into the wet until just combined. Do not overmix.

Step 5

The "Einkorn Rest": Let the batter sit for 5–10 minutes. This allows the Einkorn and flax to hydrate, ensuring the muffins aren't "leaky" or soggy.

Step 6

Bake: Fill the mini-muffin cups all the way to the top for a puff-top appearance, and Bake for 10–13 minutes, or until the tops spring back when lightly touched.

Step 7

Cool: Let them cool in the pan for 5 minutes, then move to a wire rack to cool completely before freezing.