Nutritious Toddler Super “Muffins”

Hello everyone! This post goes out to all the toddler moms and dads out there. Carter has always been a very good eater, and THUS FAR has not refused veggies. Or anything else for that matter. He just eats whatever he can get his grubby little baby hands on. I know that most of the time, parents don’t get that lucky. So I thought I’d share with you a little recipe for something we affectionately call “Super Muffins.”

They are super easy to make, easy to serve, and just help to ensure that our little ones are getting enough veggies, protein, or whatever you think their diet could be lacking! The ingredients can be easily altered to your liking! I make these every two weeks or so, and freeze half. That way they stay fresh! We give him one or two of these at most lunches and dinners and he really likes them.

Warning: I went a little picture crazy with this one.

Ingredients

1 Medium bag of Carrots

2-3 Sweet Potatoes, depending on their size

1/2 Tub of Baby Spinach

1/2 Cup Shredded Sharp Cheddar Cheese

1 Cup Uncooked Quinoa

4 Large Eggs

1 Tbs Olive Oil

Salt, Pepper, Turmeric, Other Spices To Taste

 

Directions

Preheat your oven to 350 degrees.

Peel and evenly cube sweet potatoes. Fill water to completely cover sweet potatoes in a large pot on the stove. Boil for about 13 minutes, or until fork tender. Drain and let cool.

In a large saucepan, prepare quinoa per the directions on the package.

Peel the carrots and remove yucky ends, like so-

Use the shredder attachment on your food processor to shred your carrots and baby spinach, its ok to do these at the same time. They are all ending up in the same place. This looks so fresh and delicious and healthy all on its own.

YUM! Almost makes me want a salad.

This is the easiest part of the recipe. Dump all of the ingredients into a large mixing bowl. I end up using only about half of the prepared quinoa, and spices usually include salt, pepper, turmeric, (known for its multiple beneficial health properties) parsley, and garlic powder.

I use a potato masher to combine all of the ingredients. When properly mashed, the consistency is usually similar to a muffin batter.

Grease a mini-muffin tin and use a spoon (or your hands if you are like me and are a kitchen barbarian) to fill the cups. These don’t rise all that much so you don’t have to leave very much room.

Bake for 25 minutes or until the tops of muffins turn golden brown.

When you remove them from the oven, it is helpful to use a knife and spoon to remove the muffins from the pan, as they tend to stick and you don’t want them to fall apart. These end a little denser than the consistency of a quiche.

Let cool on wire racks, and freeze half for later use!

When refrigerating, be sure to let cool completely before you put them in. Otherwise the heat builds up, causing steam and making them soggy over time. Its really NBD though. They are still good soggy.

This recipe makes approx. 60 mini muffins.

You could do SO MUCH with this recipe, adding different veggies and spices and things. You could make it all organic! So good.

One of my favorite things about this recipe is that I get to eat the leftover Quinoa for lunch! I mix it with corn, red onions, and cheese. With an avocado sliced on top and some spices it is delicious! Healthy lunch for mommy and healthy snacks for Carter!

Can’t lose. 😉

YUM!! I am always looking for fun easy nutritious recipes for Carter. Let me know if y’all have any!