I have another great freezer meal for you to try! These toddler yogurt muffins are low in sugar, high in fiber, use whole wheat, flax seeds for omega- 3s, yogurt for calcium and protein AND you can use whatever fruits or veggies you want. On top of all that goodness I have directions to mix up one big bowl of muffin mix that you can portion into 3 batches. Make one batch now and save the other two for a super quick batch later, just add a few wet ingredients. I hope you love it as much as we do!
To make a big batch of muffin mix combine the following in your biggest bowl and mix well with a whisk:
- 3 c flour
- 4.5 c whole wheat flour
- 1.5 c sugar
- 1/2 c flax seeds (grind if they might be a picky problem)
- 3 tablespoons wheat germ
- 3 tablespoons baking powder
- 1 tablespoon cinnamon
Fill two ziplock bags with 3 1/4 cups of muffin mix for later. Or save 3 bags of mix for next time and start over to make 3 batches at once. Each batch will have 3 1/4 cups of dry ingredients.
On each ziplock write down what to add later:
- 1-2 cups fruit or veggies
- 1 egg
- 12 ounces full yogurt
- 1/2 c milk (dairy, almond, soy, or coconut)
- 1 teaspoon vanilla
- Optional heaping scoop of melted coconut oil
Bake at 350 for about 20 minutes
I find living at a higher altitude, 375 for 20-30 minutes gives me the golden brown top much faster!
For this batch I made a variety of 3 different flavors: Zucchini Sweet Potato, Berry Banana and Pumpkin Chocolate Chip. I shredded the zucchini, mashed a baked sweet potato, diced berries, used canned pumpkin and a pinch of mini chocolate chips. They turned out great! If your toddler is very sensitive to anything veggie, try blending the veggies in the blender with the other wet ingredients. Worked like a charm for my batch of “Smoothie Muffins” with spinach, sweet potato, banana, and raspberries. I also did Zucchini Pear and blended the shredded zucchini with soft canned pears to make kind of a pear sauce to add to the mix.