Today I am going to share 2 of my favourite breakfast muffins recipies that are perfect for your toddler or self-feeding infant. Both of these breakfast muffins are easy to prepare, and easy to freeze to enjoy at a later date.
Mini Egg Breakfast Muffins
I make a batch of the mini egg muffins every other week because my little guy loves them so much! It is an easy way to sneak a couple of veggies into his meals. The nice thing about these egg muffins is they are so customizable, and you can constantly change the ingredients so your little one doesn’t get bored. All it takes is 30 seconds in the microwave to heat up, and they are ready to serve!
- 8-10 eggs
- 2 – 3 Chopped veggies
That’s it. That’s all you need for these bad boys!
- Set oven to 375 degrees
- Chop/dice up your vegetable of choice. Some of my favourites are tomatoes, spinach, bell peppers, onions, zucchini. I find that I am able to include vegetables my toddler doesn’t like, and he doesn’t notice them!
- Crack & beat eggs. The number of eggs will depend on how many veggies you are including in your batch. I typically use 8 eggs with 3 veggies, and I am able to make 12 mini egg muffins. If you are using less veggies OR want to make bigger muffins, use more eggs.
- Stir in milk. Adding milk will make your breakfast muffins more fluffy
- Add pepper to taste
- Mix in your vegetables and then stir until it is all mixed together
- Pour into muffin cups. I typically only fill them up halfway.
- Bake in the oven for 18 – 22 minutes.
- Let cool. You can serve immediately or freeze for later enjoyment. To defrost, place them in the fridge overnight. Before serving, heat in the microwave for 30 seconds.
What I love about these egg muffins is they are an easy protein to add to any meal. I often serve alongside fruit!
Blueberry Zucchini Breakfast Muffins
As a mom, I’m always looking for ways to sneak a veggie portion into any meal. These muffins are so moist and delicious – AND you can’t even taste the zucchini. I originally made these as a healthy grab-and-go snack option for C, but they also make a great breakfast muffin!
- 1 1/2 cups all purpose flour
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 1/3 cup almond milk (sweetened or unsweetened)
- 1 egg
- 1 1/2 teaspoons of vanilla extract
- 1/2 fresh or frozen blueberries
- 1 cup of shredded zucchini
- Set your oven to 350 degrees
- Combine your flour, white and brown sugar, baking soda, cinnamon, and salt together in a bowl.
- Whisk your canola oil, almond milk, egg, and vanilla extract together in a separate bowl. Then add to your bowl of dry ingredients and mix.
- Shred your zucchini.
- Fold your blueberries and zucchini into the muffin batter.
- Fill your muffin cups 1/2 – 3/4 of the way full.
- Bake in oven for 22 – 27 minutes. Checking frequently around the 22 minute mark by inserting a clean toothpick into the centre. If it comes out clean, your muffins are ready!
You can serve immediately or freeze for later enjoyment. To defrost, leave in the fridge overnight. You can also pop the muffin into the microwave for 10-15 seconds to give it a little warmth.
I hope you enjoyed these two simple, easy, but healthy breakfast muffin recipes you can share with your toddler! Let me know down below if you’ve tried them & if your little one enjoyed them! Until next time, XX
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