The flavor of Snickerdoodles packed into a healthy muffin? Sign us up! These Snickerdoodle Muffins with Apples are an easy toddler breakfast or snack that are perfect to make ahead of time…and pull out whenever your little one needs a quick bite!
Healthy Snickerdoodle Muffins
This muffin recipe is made with applesauce, flour, and a little sweetener and spices for sweetness and flavor. The added fat and sugars are minimal and the muffin has a nicely balanced mix of carbohydrates and protein.
They are also very moist, so they are easy for toddlers to chew. Many younger toddlers take a while to learn to move bready foods around in their mouths, so I worked up this recipe especially to help with that effort. These muffins are minis, so they are fairly small already, but you can cut them up into smaller cubes as needed.
Snickerdoodle Muffins with Cinnamon and Sugar
You don’t have to do this step, but these are really good with a little sprinkle of granulated sugar (regular or coconut) and cinnamon on top. It’s an extra touch that makes a healthy muffin recipe a little more special!
Easy Toddler Lunch with Muffins
The lunch shown here is my favorite sort of packed lunch for little ones. It’s easy to pack, diverse in nutrients, and it has enough food to keep them going until afternoon snack time. Here’s what’s inside:
- Mini Snickerdoodle Muffins
- Sliced fresh zucchini
- Dried banana slices
- Cheese stick
The lunch is packed in our Lunchbots Trio and I made the banana slices in our dehydrator. These were bananas that were too ripe to eat fresh—and there weren’t enough to make banana bread—and turning them into chewy chips was an awesome way to make sure they didn’t go to waste.
Made with a base of applesauce and whole grain flour, these easy mini muffins are sweet enough to taste like a treat—and moist enough for younger eaters.
- 1 cup applesauce
- 2 tablespoons melted butter, slightly cooled
- 1/2 cup milk (dairy or unsweetened nondairy)
- 1 teaspoon vanilla
- 1 egg, lightly beaten
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/4 cup sugar
- 1/4 teaspoon salt
- Cinnamon and sugar for sprinkling
- 1. Preheat the oven to 375 degrees F and grease a mini muffin tin. In a small bowl,
stir together the applesauce, butter, milk, vanilla, and egg.
- Add the flours, baking powder, cinnamon, sugar, and salt and gently fold together.
- Fill prepared muffin tin to the edge of each cup and sprinkle with cinnamon and sugar. Bake for 10-12
- Remove from oven, run a paring knife around the edges, and remove to
cool on a wire rack. Serve warm or at room temperature.
To store: Place in an airtight container and store in the fridge for up to 5 days,
warming briefly if desired before serving. Or freezer in a zip top freezer bag with as
much air removed as possible for up to 3 months.