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!
- 1 cup unsweetened applesauce
- 2 tablespoons melted butter, slightly cooled (or neutral oil like canola)
- 1/2 cup milk (dairy or unsweetened nondairy)
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1 egg, lightly beaten
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Cinnamon and sugar for sprinkling
- Preheat the oven to 375 degrees F and grease a 24 cup mini muffin tin.
- In a medium bowl, stir together the applesauce, butter, milk, maple syrup, vanilla, and egg.
- Add the flours, baking powder, cinnamon, and salt and gently fold together.
- Fill prepared muffin tin to the edge of each cup using about 2 tablespoons of batter.
- Sprinkle each muffin with cinnamon and granulated sugar.
- Bake for 18-20 minutes or until a cake tester comes out cleanly.
- Remove from oven, run a paring knife around the edges, if needed to loosen, and transfer 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.
You can use gluten-free flour for the regular flours.
Use plain, unsweetened nondairy milk and oil instead of butter to make these dairy free.
To make these without egg, omit the egg and increase the milk to 3/4 cup. Add 1 tablespoon ground flaxseed to the batter.
To make these as full size muffins, bake for 20-22 minutes or until a cake tester inserted into the center comes out cleanly.
To make these less sweet for younger toddlers or babies, you can cut the maple syrup down to 1-2 tablespoons skip the cinnamon sugar on top.