Let me tell you about our absolute most favorite healthy muffins for kids recipe. These Kale Muffins are so yummy! There is no sugar added or I should say no refined sugar because there is honey.
You don’t have to take my word for it. Check out this review on Facebook.
I changed the name for those of you who have kids that would be turned of by a “kale muffin recipe” or even worse “no sugar added kale muffins” 😉
My toddler loves these healthy muffins too! He knows exactly where we keep them whenever I make them. He doesn’t really talk yet so he will just point and grunt/scream until you get him his muffin. He gets a huge smile and claps with excitement when he sees you get them out. It’s a good thing he’s so cute 😀
You are going to love this healthy muffin recipe for kids, toddlers & adults alike!You know you want some! 😉Click To Tweet
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Healthy Muffins for Kids
- 1 ½ cups whole wheat flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
- ½ tsp. cinnamon
- ½ c. honey
- ¾ c. plain Greek yogurt
- 1/3 c. olive oil
- ½ tsp. vanilla
- 1 ½ cups grated carrots*
- 1 cup finely chopped kale**
- ½ cup chopped walnuts
- 1/3 cup golden raisins
Preheat oven to 400 degrees.
In a large bowl mix together the flour, baking soda & powder, salt & cinnamon. In a separate bowl combine the honey, yogurt, olive oil & vanilla.
Add the wet ingredients into the bowl of dry ingredients and stir. When that is combined fold in the carrots, kale, walnuts & raisins.
Line your muffin tin with cupcake liners and scoop your mixture into the muffin tin ¾ of the way full. I use these ice cream scoops ALL of the time for muffins, the largest one is the perfect size for each muffin (I use the biggest one for pancakes too)
Bake for 10 – 15 minutes. Always start with 10 minutes and check your muffins for doneness before increasing your time.
Side note about this healthy muffin recipe.
I have made this kale muffin recipe without the raisins before and they are not nearly as good. I was surprised at how much they added to the recipe. So unless you just absolutely 100% detest raisins I would keep them in the recipe.
Some of my kids like raisins and some not really and they even agreed the raisins are a must.
*You can buy your carrots already shredded at the grocery store or throw them in your food processor with the grating attachment on. It is easy peasy that way and much cheaper.
**I also want to share a secret tip for chopping kale that I stumbled upon by accident. When I get my kale (unless I have a plan for it and I want it to be fresh, for like a salad) I always wash and remove the stem right away. I let it dry and then I freeze it in a ziplock bag or even the produce bag it comes home in.
Then when I need to add it to soup or muffins or whatever it is I take it out of the freezer and squeeze the bag. The kale crumbles and “chops” itself. If I want it “chopped” fine I just keep squeezing it until it reaches the size of crumbles I want.
It is super duper easy!
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