Cooking with children has many learning benefits. From teamwork to early math and science skills, children who help prepare recipes enjoy an opportunity to learn and create together!
Healthy muffin recipes work well with groups of toddlers or preschoolers. One easy way to prepare muffins is to throw all of the ingredients into a blender, mix them up, and then pour the batter directly into muffin tins to bake! Children working in a group setting can take turns adding ingredients to the blender. This is a great time for conversations about measurement, nutrition, color, texture, and favorite flavors!
The Nourished Seedling’s recipe for Banana, Spinach, and Oat Blender Muffins is simple and healthy! It can be easily done with a large or small group of children. These green muffins are nut-free, whole wheat, low sugar, and packed with healthy fiber and iron for growing bodies. These uniquely green muffins feature a vegetable, spinach, as a key ingredient. Spinach adds vitamins and minerals, and a green color that turns them into a festive, St. Patrick’s Day treat!
A book that pairs well with the blender muffin recipe is The Vegetables We Eat by Gail Gibbons. A description of the story, as well as a link to purchase the book, can be found below. You’ll also find a link to a free video read-aloud version of the story.
If you’re preparing this recipe with toddlers, you might want to pre-measure the ingredients and ask the children to take turns pouring the pre-measured ingredients into the blender. Children in preschool and pre-k might be able to take on additional tasks, such as using measuring cups and helping pour the batter into muffin tins.
Photo from the Nourished Seedling
1/2 cup fresh spinach
1 cup bananas (about 2 bananas)
2 eggs
1 cup old fashioned rolled oats
1/4 cup packed brown sugar (can also use honey for children over 1 year of age)
1/2 cup whole wheat pastry flour
3/4 cup whole milk
2 tablespoons avocado oil (or preferred oil)
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
Preheat oven to 350 degrees Fahrenheit.
Place all ingredients in a blender and blend for 30 seconds to a minute until pureed.
Line 12 muffin tins with liners and pour batter in about 3/4 of the way full.
Bake at 350 degrees for about 16-18 minutes. Remove from oven and let cool completely before eating.
A fun story about the various types of vegetables, this book investigates the journey from the garden to the store. Children in preschool and pre-k will enjoy this story’s look at the wide variety of vegetables and how they make their way to our plates! Click here to view a free, read-aloud video of this book.
