High Protein Toddler Muffins
These high protein toddler muffins are soft, nutritious, and perfect for little hands. Packed with wholesome ingredients like Greek yogurt, eggs, and oats, they make a great snack or breakfast option to support your toddler’s growth and energy needs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Ingredients
1 cup rolled oats
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup unsweetened applesauce
1/4 cup plain Greek yogurt
2 large eggs
1/4 cup milk
1/4 cup honey
1 teaspoon vanilla extract
1/2 cup finely grated carrot
1/2 cup mashed ripe banana
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Stir well to mix evenly.
In a separate medium bowl, whisk together the applesauce, Greek yogurt, eggs, milk, honey, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir gently until just combined.
Fold in the grated carrot and mashed banana, mixing until evenly distributed but do not overmix.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.