Following my blog post on the yummy ‘Smash Cake With Blueberry Whipped Cream’, the no sugar no butter cake inspired me to create my ‘Banana, Carrot & Chia Seed Muffins’.
Now that Jin’s a toddler, he’s long graduated the super soft mini muffins I used to make and is now biting into something more substantial!
Introducing Sweetness To Toddlers Without Refined Sugar
I’m used to making completely sugar free muffins suitable for 6 months+, which Jin loved but now he’s a toddler, his taste buds have developed more and he’s ready to explore ‘sweet’.
Having said that, I’m not quite ready to give him full-on refined sugar baked goods! With these muffins, I can choose to drizzle in some maple syrup (or not), and it makes a nice introduction to sweetness.
A Boost Of Nutrients
I threw in some Chia Seeds for extra nutrients but you could also use Flax Seeds.
They have similar nutritional values but with some differences:
– Chia seeds are higher in fibre
– Flax Seeds are higher in Omega3
You can read more details about the two seeds here.
Freezer Stock For A Hungry Toddler
Jin is a HUNGRY boy but he can be a little unpredictable in terms of appetite.
That’s why I like to always have a few of these muffins in the freezer so when he’s finished running around like a maniac and suddenly wants a snack, I can heat one of these up in less than a minute. SO convenient!
The fact that they contain a vegetable, a fruit and nutritional seeds is a bonus!
So here we are, my ‘Banana, Carrot & Chia Seed Muffins’.
Banana, Carrot & Chia Seed Muffins (1 Year+)
- ★ 65 g Wholemeal Flour
- ★ 65 g Plain Flour
- ★ 1 tbsp Chia Seeds
- ★ 1 tsp Baking Powder
- ★ 1 tsp Baking Soda
- ★ 1/2 tsp Cinnamon
- ★ Sprinkle of Salt
- 1 Large Banana / 2 Small Very ripe
- 1 Large Carrot / 2 Small
- 60 ml Full Fat Milk
- 1 Egg
- 1 tsp Vanilla Extract The real deal, not vanilla flavouring
- 50 ml Maple Syrup
- Cube of Unsalted Butter
- Peel and coarsely grate the carrot. Peel and break the banana into chunks
- Cover and microwave the grated carrot for 2mins and cool
- Line the muffin tin with the butter
- Set the Oven to 180°C
- Combine all the dry ingredients marked with ★ next to it in a large bowl. Set aside
- Take the banana chunks, grated carrot, milk and optional maple syrup. Pop them in a blender and blend until almost smooth. I like to leave a bit of texture
- Directly into the blender cup, drop in the egg and vanilla essence. Mix with the whisk
- Pour the mixture into the bowl with the dry ingredients in 3 parts, mixing as little as possible (otherwise the muffins will become heavy)
- Spoon the mixture into a muffin tray, about 3/4 full. I usually get 7 muffins from this
- Bake in the oven for 20mins
- Take the tray out of the oven and rest the muffins in there for 5min. Then transfer the muffins onto a cooling rack for a few more mins
- Ready to serve!
Give It A Try
If you give this recipe a try, let me know how it turned out in the comments below!
Here’s Jin munching on his usual snack muffin.
I love this recipe! My kiddos didn’t have really any refined sugar until well after they turned one, but I like this as a way to introduce them to something sweet that is still healthy!
Exactly my thoughts on the sugar! My boy has plenty of time to explore the world of sugar out there lol
Yum! My kids love all the muffins I make him. I’ll have to give these a try.
Muffins are sooo great and I love how you can hide veggies in them.
Let me know how they turn out!
Ok, I am not a toddler and I don’t have any kids yet, but I am definitely making these muffins! I have all the ingredients at home and your muffins are super nutritious. I love it!
Thank you so much!
Yep these are totally good for adults and I would probably go heavier on the Chia Seeds 🙂
Let me know how they turn out!