| Posted by Healthy Groms

Muffins are the perfect snack or quick breakfast for toddlers. They can be easily stored away in the freezer in individual bags ready for eating! You can even sneak in extra fruit, vegetables, whole grains, and fiber. To ensure that the apricots in these mini muffins are soft enough for baby, soak them in hot water for 10 minutes; drain them well before chopping them.


1/2 cup all-purpose flour 
1/3 cup whole-wheat flour 
1/4 cup sugar 
3/4 teaspoon grated orange rind 
1/2 teaspoon baking soda 
1/8 teaspoon salt 
1/2 cup low-fat buttermilk 
2 tablespoons butter, melted 
1/4 teaspoon vanilla extract 
large egg white 
1/2 cup finely chopped dried apricots


1. Preheat oven to 190°.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, and next 3 ingredients in a large bowl; make a well in center of mixture.

3. Combine buttermilk and next 3 ingredients in a bowl; stir with a whisk. Add buttermilk mixture to flour mixture; stir just until moist. Fold in apricots. Spoon batter into 24 mini muffin cups coated with cooking spray. Bake at 375° for 10 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; cool on a wire rack.

For baby: Serve 1 to 2 cooled mini muffins.

Recipe from My Recipes
Love Lunchbox Legends x 
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