I recently stumbled upon a delightful way to celebrate natural flavors with my toddler friendly muffins. The blend of whole wheat pastry flour, ripe bananas, and fresh strawberries creates an irresistibly light treat bursting with subtle sweetness. I am excited to share this healthy baking for kids experience today indeed.

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I love coming up with recipes that are both tasty and nutritious for my little ones and this one really brings the best of both worlds. My No Sugar Strawberry Banana Muffins for Baby & Toddler are one of my favourite treats to whip up when strawberries are in season.

I mixed 1 cup whole wheat pastry flour with 1/2 cup all-purpose flour, a tsp of baking powder and a pinch of salt, then folded in 1 large lightly beaten egg, 1/2 cup plain whole milk yogurt, 1/4 cup unsweetened applesauce, and a mashed ripe banana. I also tossed in 1/2 cup finely chopped fresh strawberries and a little bit of vanilla extract for a nice twist.

This recipe is great for busy mornings and snack time because its toddler friendly and perfect for grab and go snacks. I know you’ll love making these healthy treats for your family as much as I do.

Why I Like this Recipe

I really like this recipe for a few reasons. First, I love how it’s so healthy and simple to make. It uses whole wheat pastry flour, yogurt, and fresh fruits like banana and strawberries that make it feel like a good, wholesome treat. Second, the natural sugars in the ripe banana and strawberries means it doesn’t need extra sugar to be tasty so its perfect for little kids and even grown-ups who want something treat-like but not overly sweet. Third, the process is pretty straight forward, and that makes it fun to do, even if I’m a bit clumsy sometimes in the kitchen. Finally, I appreciate that even though it’s a little bit complicated with several ingredients, the end result is these tender muffins that have a more natural flavor without being too sugary, which is honestly a huge win for me.

Ingredients

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Whole wheat pastry flour gives fibr and nutrients, plus slow-digesting carbs for lasting energy.
All-purpose flour helps the muffins hold together and provides needed carbohydrates for energy.
Plain whole milk yogurt adds creaminess, protein and calcium for growing babies and toddlers.
Unsweetened applesauce adds natural sweetness and moisture without extra sugar or additives.
Mashed banana gives natural sugars, potassium and flavor, making muffins nice and moist.
Fresh strawberries provide vitamins, antioxidants and a slightly tangy, fresh taste.
Baking powder and soda help the muffins rise, making them light and fluffy.
Vanilla extract gives a subtle aroma that enhances the overall flavor profile.
Egg provides structure and binds ingredients, which is crucial for the muffins texture.

Ingredient Quantities

1 cup whole wheat pastry flour

1/2 cup all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

A pinch of salt

1 large egg, lightly beaten

1/2 cup plain whole milk yogurt

1/4 cup unsweetened applesauce

1 ripe banana, mashed

1/2 cup finely chopped fresh strawberries

1/2 tsp vanilla extract (optional)

How to Make this

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1. Preheat your oven to 375°F and line a muffin tin with paper liners or lightly grease it with a little oil.

2. In a medium bowl, mix together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda and a pinch of salt.

3. In a separate larger bowl, beat the lightly beaten egg with the plain whole milk yogurt, unsweetened applesauce, mashed banana and vanilla extract if you’re using it.

4. Slowly add the dry ingredients to the wet mixture and stir until just combined, being careful not to overmix.

5. Gently fold in the finely chopped fresh strawberries, trying not to mash them up too much.

6. Spoon the batter evenly into your prepared muffin tin, filling each cup almost to the top.

7. Drop the pan into the oven and bake for about 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8. Remove the muffin tin from the oven and let the muffins cool in the pan for a few minutes before transferring them onto a wire rack to cool completely.

9. Once cooled, they are ready to serve to your little one, so enjoy these healthy treats!

Equipment Needed

1. Oven
2. Muffin tin
3. Paper liners or oil for greasing the tin
4. Medium mixing bowl for dry ingredients
5. Large mixing bowl for wet ingredients
6. Whisk
7. Measuring cups and spoons
8. Spoon or spatula for stirring and folding
9. Toothpick for checking doneness
10. Wire cooling rack for cooling the muffins

These are the basic utensils and equipment you need to follow the recipe.

FAQ

Q: Can these muffins be served to both babies and toddlers?

A: Yeah, they're super kid-friendly since they have no added sugar. But always run it by your pediatrician if it's their first time trying any new ingredient.

Q: Is it ok to use regular whole wheat flour instead of whole wheat pastry flour?

A: You can, but the muffins might come out a bit heavier. Whole wheat pastry flour is lighter, so if you use regular flour, you might need to tweak the liquid a bit.

Q: Why do these muffins turn out so moist?

A: The mashed banana and applesauce are key here, adding moisture and natural sweetness without needing sugar.

Q: What if I don't have whole milk yogurt? Can I substitute?

A: Sure, using any plain yogurt is fine. Just be aware that if it's too runny, you might need to reduce a bit of milk or add extra flour to keep the right consistency.

No Sugar Strawberry Banana Muffins For Baby & Toddler Recipe Substitutions and Variations

Whole wheat pastry flour: If you can’t find this, try using an equal amount of all-purpose flour, but add a splash more milk to keep it moist.
All-purpose flour: You can experiment with spelt flour for a nuttier flavor, just be aware it may alter the texture slightly.
Plain whole milk yogurt: Greek yogurt or sour cream (full fat is best) work as good substitutes; sour cream might make the muffins slightly richer.
Unsweetened applesauce: Mashed sweet potato or pumpkin puree is a decent alternative, though the flavor might change a bit.
Vanilla extract (optional): In a pinch, a few drops of almond extract can replace vanilla extract, but use less since it’s a lot stronger.

Pro Tips

• Try not to overmix the batter too much – keeping it a little lumpy will give your muffins a lighter texture, so mix just until everything is combined.

• Make sure your ingredients are at room temp before you start. Cold eggs or yogurt can mess with the way your batter comes together and may even affect how evenly the muffins bake.

• When you’re folding in the strawberries, go easy on them. They tend to break down if you’re too rough and might make your batter too wet, so gently swing them in.

• If you have some extra time, let your batter sit for about 5 minutes before baking. This little rest can help the flavors meld together better and give you a more uniform muffin texture.