Kid Muffins

Kid Muffins

19
Sarah 0

"I searched high and low for the right muffin recipe for my 9-month-old that used common ingredients. Couldn't find it, so I tweaked five or six different recipes and came up with this one!"

Ingredients

43 m {{adjustedServings}} servings 203 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups with 2 teaspoons coconut oil.
  2. Soak raisins in warm water in a small bowl until rehydrated, about 10 minutes; drain. Chop raisins.
  3. Beat 1/4 cup coconut oil, butter, and brown sugar together in a bowl. Add eggs, mashed bananas, applesauce, and grated carrot; beat to incorporate. Gently fold bread flour, whole-wheat flour, flax seed, chopped raisins, baking soda, salt, and vanilla extract into the banana mixture using a rubber spatula; pour into prepared muffin cups.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews

19
  1. 22 Ratings

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WOW! What a great muffin recipe! Very moist and tasty. The only change I made was using dark chocolate covered raisins and not soaking them in water. We will definitely have this again. Thanks.

Great muffins...really moist and tasty! I made them as mini muffins for my 16 month old and he ate 3 of them as soon as they came out of the oven and it wasn't even meal time :) I only made a fe...

Instead of soaking the raisins in plain hot water, I soaked them in hot unsweetened chai. I did not have coconut oil, I used all butter. I also used regular flour as I did not have bread flour. ...