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These healthy toddler muffins are sweetened with dates and use almond meal instead of all-purpose flower. Nutrient-packed and delicious!

Healthified Toddler Muffins

Sweetened with dates and uses almond meal instead of all-purpose flour. Nutrient-packed and delicious!
Course Finger Food
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 24 muffins

Ingredients

  • 1 package (8 ounce) cream cheese, softened Remove from the fridge 15 minutes before starting prep.
  • 1/2 cup cocnout oil
  • 4 dates soaked for 5 minutes
  • 3 figs
  • 2 Eggs
  • 3 ripe or overripe bananas mashed
  • 1 tsp vanilla extra
  • 3 tbsp wheat germ
  • 2 tbsp Chia Seeds
  • 3 tbsp ground flax seeds
  • 1 cup quick cook oats
  • 3/4 cup whole wheat flour
  • 1 cup almond meal
  • 1 1/2 tsp tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg

Instructions

  1. Preheat oven to 350 degrees and grease your muffins tin or put muffin liners.
  2. In a medium bowl, combine the wheat germ, ground flax seeds, chis seeds, oats, whole wheat flour, almond meal, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. After you datesr finish soaking, blend them together with your figs in a food processor until it forms a paste that has little to no large clumps. Set aside.
  4. In a large bowl, use a hand mixer to combine cream cheese and coconut oil.
  5. Add eggs in one at a time, mixing together fully after each egg.
  6. Next, add the bananas, vanilla. Combine fully. Then add your date and fig mixture.
  7. Add in your dry ingredients 1/3 part at a time, mixing together with a spatula. Or, if you want to break up your oatmeal a bit more, you can use the hand mixer.
  8. Fill muffin trays 3/4 of the way full, leaving room so they rise. Bake for 18-20 minutes. At the 15 minute mark, test the muffuns with a toothpick, making sure it comes out clean.