Blender Protein Muffins.


I've been looking for ways to incorporate more nutrient-dense snacks into my growing toddler's day.

While meal times haven't given us much trouble (she eats what we eat, with a few modifications), I found myself in a rut when it came to snacks, which we often enjoy after naptime and when traveling. 

While there's nothing wrong with cheerios, pouches, or puffs, I was looking for something with a little more power in the ingredients. We make smoothies every morning, but I wanted this snack to be more of a treat. I often purchase Larabars, but have found cheaper options by going homemade!

I did some browsing online, and mashed up (no pun intended) a few recipes until I found one that works. I hope you and your little one enjoy, too!

Kid-Friendly Power Muffins
(also very much parent taste-tested and approved)

These muffins contain no processed sugar, with gluten-free and dairy-free options (also vegan!).

Makes 24 small muffins, using a regular muffin tin.

*You can easily cut this recipe in half. I make the whole batch, freeze, and pop in the microwave for a few seconds as needed.


1/2 (plus a possible 1/4 more) cup milk of choice (I used unsweetened vanilla almond)
2 cans garbanzo beans/chickpeas (I know it sounds so weird, but trust me!)
1/2 cup nut butter of choice
1/2 cup pure maple syrup or honey
1/2 cup flour of choice (I used coconut for added sweetness)
1/2 cup pumpkin puree OR mashed banana (version pictured is pumpkin)
2 teaspoons pure vanilla extract
2 teaspoons cinnamon
1.5 teaspoons of baking powder
1/4 teaspoon of baking soda
Pinch of mineral salt
*Optional mini chocolate chips!


Preheat oven to 350 degrees

Add 1/2 cup milk to the bottom of blender followed by the nut butter.

Open cans of beans, RINSE THOROUGHLY (don't miss this step!), and add into blender.

Add all remaining ingredients and puree in the blender until well mixed (you may have a few lumps which is ok. You also may need to stop after a few "whirls" and scrape batter from sides.).

The batter will be thick! You may need to adjust amount of milk at this time, which I did. Hence the 1/2 - 3/4 cup listed in the ingredients.

Place batter into muffin liners or sprayed muffin tin. I used a cookie scoop which is perfect for filling the cups half-way, which I recommend for toddler-sized muffins. A cookie scoop is one of my all-time favorite kitchen gadgets!

Bake muffins for twenty minutes, until the tops look "dry". The inside may still be a little "mushy" which is totally fine!

Serve immediately and then store in fridge (one week) or freezer.

Enjoy! (and feel good about feeding your growing babe a protein-packed treat!)

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