One slow afternoon my son and I decided to bake muffins as an activity. I searched through our pantry and gathered a few ingredients I thought would make a chocolate muffin for my son. Since his next snack was coming up I wanted the muffins to also contain a good amount of protein. What resulted was the recipe I will share here today.
These are yummy and healthy chocolate muffins for toddlers and adults alike. Once I tried the first one, I immediately brought out my phone and noted all the ingredinets that went in.
We have made these chocolate muffins many times ever since and they are one of my toddlers’ favorites.
WHAT GOES INTO THESE EASY AND HEALTHY CHOCOLATE MUFFINS?
Whole wheat flour: Instead of white flour I went with whole wheat flour to pack in maximum nutrition and a good amount of fiber. Whole wheat flour also helps in the slow release of sugar which makes the muffin a filling breakfast or snack option.
Peanut Butter: Peanut butter adds protein to the recipe and a rich flavor that makes this chocolate muffin extra yummy.
Egg: Helps make the batter a little less dense and also adds good fats and protein for longer satiety.
Cocoa Powder: For a rich chocolatey flavor that is a big hit with children and adults.
Jaggery: Substitute to white sugar that adds some more nutrition to the recipe.
Here are the brands I use for baking muffins like these. All of these give consistent results when baking and are made using high quality naturally processed ingredients.
HEALTHY CHOCOLATE MUFFINS FOR TODDLERS
HEALTHY CHOCOLATE MUFFINS FOR TODDLERS
Ingredients
- 1 cup whole wheat flour
- 2 tbsp peanut butter natural, unsweetened
- 1 egg
- 100 gm unsalted butter
- 1 tbsp unsweetened cocoa powder
- 1/2 cup jaggery powder
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup milk
- handful of crushed roasted peanuts optional
Instructions
- Preheat oven at 200 C for 10 minutes.
- Sieve the whole wheat flour 2-3 times keep aside.
- Add the baking powder, baking soda and cocoa powder to the flour.
- In another bowl, mix the molten butter, jaggery, and peanut butter. Combine well.
- Now add milk and egg to this liquid mixture and whisk until all lumps are dissolved.
- Now add the flour mixture to this liquid mixture bit by bit and fold it in until well combined. Add crushed peanuts if you like some extra crunch in every bite.
- Spoon out this batter in muffin cups in a muffin tray and bake at 200 C for 20 minutes. Check at 15 minute mark by inserting a toothpick or tip of knife to see if it comes out clean. If not, continue baking.
- Once done, remove and transfer to cooling rack and let these cool down completely.
HOW TO SERVE CHOCOLATE MUFFINS TO TODDLERS AND OLDER KIDS?
Serve with cold milk for toddler’s breakfast or snack.
Can also be served alongside chopped fruits and nut butter or yogurt.
HOW TO STORE CHOCOLATE MUFFINS?
These store well in airtight containers at room temperature for 2-3 days or in the fridge for a week.
SUBSTITUTIONS TO THE HEALTHY CHOCOLATE MUFFIN RECIPE
Egg replacement for vegetarian muffins :
You can replace the egg with a flax egg or yogurt.
To make the flax egg you need, 2 tbsp of ground flax seed powder kept in a bowl with 5 tbsp of water. Let this mixture sit for 20 minutes until the flaxseed powder absorbs water and swells up.
If you are substituting the egg with yogurt you need about ½ cup yogurt for the recipe
Jaggery replacement :
Instead of jaggery you can also use brown sugar, coconut sugar or regular white sugar depending on your preference.
Do try these healthy chocolate muffins for your toddlers and tell me how they like it.
For more easy toddler snack recipes check my ebook here.
Until next time.
Thanks for the recipe. Tried yesterday my son loved it.
Love it