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Orange-zested whole wheat muffins offer your favorite breakfast ingredients in a bite-sized bundle. Eggs, bananas, whole wheat flour, maple syrup and some fresh orange juice make these the perfect handheld morning meal.
Healthy whole wheat muffin recipe for kids & toddlers
Imagine if you could take all your favorite breakfast components and make them into bite-sized, handheld bundles. These wholesome whole wheat muffins do just that! Plus, they’re filled with great ingredients, so they’re sure to keep you feeling fuller for longer.
These healthy, kid-friendly breakfast muffins are loaded with eggs, sunflower seed butter, whole wheat flour and oats, and they’re sweetened with banana, maple syrup, orange juice and orange zest. They truly are everything we usually see on a breakfast or brunch table! The oats in these muffins lend some extra substance, heartiness and texture that makes them more filling.
Coming together in 30 minutes and making a whopping 20 muffins, this recipe is so helpful for busy parents! Bonus? Everything gets mixed in one bowl, so there’s little to clean up afterwards.
To get started making muffins, preheat the oven to 350 degrees and line muffin pans with paper liners.
Mix together all ingredients in a large bowl with hand mixer or in the bowl of a stand mixer.
Once combined, scoop batter into prepared muffin pans.
Although they have all the components of a classic breakfast, these homemade muffins are great alongside a complete meal. Serve with some eggs, bacon and fruit for the whole family. You can also pair kid-friendly muffins with a yogurt, fruit and granola parfait for a nice, cooling treat.
You can serve these zesty muffins as either a breakfast or snack. They’re great to make ahead of time and freeze to have ready for busy mornings. Grab one on your way to school or work. Take them straight out of the freezer and either place them in a toaster oven or microwave, grab a napkin and hit the road!
Packing muffins in a lunchbox for daycare or preschool
If packing from the freezer into a lunchbox, you can toss a frozen muffin into the bag to defrost by lunch. If lunch is early in the day or you’re packing them for a morning snack, you could also defrost the muffin overnight in the fridge or heat it in the microwave prior to packing.
Since these muffins have several ingredients that may be new for your toddler or picky eater, have them help you in the kitchen while you make these. They’ll have lots of fun mixing and preparing breakfast muffins for the whole family. Plus, they’ll get plenty of exposure to the new foods. Don’t feel discouraged if your child won’t try them right away. Keep serving them with safe foods, and as always, don’t pressure your kids to eat them if they don’t want to.
Preheat oven to 350 degrees F / 177 degrees C. Line muffin tin with paper muffin liners.
In a large mixing bowl or bowl of a stand mixer, combine all ingredients. Mix with a hand mixer or stand mixer for 1-2 minutes or until ingredients are well combined but not over-mixed.
Scoop ⅓ cup / 80 mL of batter into each muffin liner.
Bake for 15-20 minutes or until the tops are slightly browned and a toothpick inserted in the center comes out clean.
Remove from oven and cool on a cooling rack. Once cool, refrigerate in a sealed container for up to one week.
Notes
Use any nut or seed butter in place of sunflower seed butter.
Muffins can be kept frozen in a freezer zippered bag or sealed container for up to 3 months.
Ingredients with a “W” next to them are WIC-eligible items. WIC is the supplemental nutrition program for women, infants and children in the United States. It provides food to families with pregnant or postpartum women and young children. WIC-eligible items will vary based on location.
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About Kids Eat in Color
Created by experts, Kids Eat in Color is the leading resource for families seeking evidence-based information and strategies on child nutrition and feeding.
Annie is an RDN, mom of 2 boys (ages 4 and 1), Wyoming native, outdoor enthusiast, and lover of all things food. Her favorite thing about being a mom is teaching her kids how to be adventurous eaters by exposing them to a wide variety of foods and teaching them how to cook. In addition to working full-time as a dietitian, Annie runs a food blog focused on wild game cooking. You can find her on Instagram @peak.to.plate or at peaktoplate.com. Annie is passionate about sharing food with others and looks forward to sharing approachable, easy meals for busy parents just like herself!
This free veggie exposure shopping list and menu planner will give you ideas for bringing more veggies into your home (AND help you get your little one closer to eating them!).
Orange-zested whole wheat muffins offer your favorite breakfast ingredients in a bite-sized bundle. Eggs, bananas, whole wheat flour, maple syrup and some fresh orange juice make these the perfect handheld morning meal.
Healthy whole wheat muffin recipe for kids & toddlers
Imagine if you could take all your favorite breakfast components and make them into bite-sized, handheld bundles. These wholesome whole wheat muffins do just that! Plus, they’re filled with great ingredients, so they’re sure to keep you feeling fuller for longer.
Related: Get more quick and easy breakfast ideas for the whole family.
Ingredients in orange whole wheat muffins
These healthy, kid-friendly breakfast muffins are loaded with eggs, sunflower seed butter, whole wheat flour and oats, and they’re sweetened with banana, maple syrup, orange juice and orange zest. They truly are everything we usually see on a breakfast or brunch table! The oats in these muffins lend some extra substance, heartiness and texture that makes them more filling.
Related: Does your child dislike oats? Here’s how to help your child learn to eat oats.
How to make the best whole wheat muffins
Coming together in 30 minutes and making a whopping 20 muffins, this recipe is so helpful for busy parents! Bonus? Everything gets mixed in one bowl, so there’s little to clean up afterwards.
Related: Concerned about your child’s sugar intake? Read about tips for managing sugar.
Muffin recipe variations & ideas
This easy muffin recipe is easy to make with ingredients you likely have on hand already.
Related: Love muffins? Get our recipe for easy blender black bean muffins.
How to serve whole wheat muffins to kids
Although they have all the components of a classic breakfast, these homemade muffins are great alongside a complete meal. Serve with some eggs, bacon and fruit for the whole family. You can also pair kid-friendly muffins with a yogurt, fruit and granola parfait for a nice, cooling treat.
You can serve these zesty muffins as either a breakfast or snack. They’re great to make ahead of time and freeze to have ready for busy mornings. Grab one on your way to school or work. Take them straight out of the freezer and either place them in a toaster oven or microwave, grab a napkin and hit the road!
Related: Need help keeping your child at the table? A high chair with a footrest might help.
Packing muffins in a lunchbox for daycare or preschool
If packing from the freezer into a lunchbox, you can toss a frozen muffin into the bag to defrost by lunch. If lunch is early in the day or you’re packing them for a morning snack, you could also defrost the muffin overnight in the fridge or heat it in the microwave prior to packing.
Related: If your child doesn’t like oranges, we can help you teach your child to eat oranges.
Picky eating help
Since these muffins have several ingredients that may be new for your toddler or picky eater, have them help you in the kitchen while you make these. They’ll have lots of fun mixing and preparing breakfast muffins for the whole family. Plus, they’ll get plenty of exposure to the new foods. Don’t feel discouraged if your child won’t try them right away. Keep serving them with safe foods, and as always, don’t pressure your kids to eat them if they don’t want to.
Related: Learn more about preventing picky eating.
Orange Whole Wheat Muffins with Sunflower Butter
Ingredients
Instructions
Notes
Nutrition