This post is sponsored by Abbott Nutrition, all opinions are 100% our own.
Today we’re back with our final recipe post with our sponsor, Go & Grow by Similac Food Mix-Ins.
Inspired by how easy Mix-Ins makes it to add vitamins and protein to our kids’ favorite foods, we’re once again sharing a healthier twist on a classic kid favorite.
And, in case you missed our last post, don’t forget to visit the Mix-Ins site for information on the product and store locators!
Visit this page to learn more
Here’s Kaley with recipe the details…
Breakfast time in our house is sometimes a little stressful, with everyone trying to get ready and out the door in a hurry. And it’s always those days when we are running late when my toddler decides that she is not happy with what I have made for breakfast. (Or maybe I accidentally served it on the green plate instead of the blue plate. gasp!)
Dealing with a 2 year old tantrum over breakfast isn’t my favorite way to start the day.
So I developed a fool-proof, extra healthy blueberry muffin recipe and make muffins in bulk, then keep them in the freezer for just such mornings.
I use my favorite healthy blueberry muffin recipe, add a few packets of Similac Go & Grow Mix-Ins to the muffin batter, then cook them in a fun mini size.
The Mix-Ins help support her brain, eye and overall growth and development with their unique blend of DHA, lutein and vitamin E along with protein, fiber and other vitamins and minerals.
My daughter loves getting yummy muffins for breakfast, and I love that she is getting all of the nutrition she needs to start her day off right. (And of course I don’t mind avoiding the morning meltdown!)
- 1 1/2 cups flour
- 1 1/2 cups oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup unsweetened applesauce
- 1/2 cup plain greek yogurt
- 2 tablespoons milk
- 1/2 cup honey
- 2 tablespoons canola oil
- 1 large egg, lightly beaten
- 1 cup fresh blueberries
- 4 packets of Go & Grow by Similac Food Mix-Ins
- mini muffin pan (affiliate link) or regular muffin pan
- non-stick cooking spray
- Preheat oven to 375 degrees.
- In a large bowl, mix all dry ingredients.
- In a separate bowl, mix together all wet ingredients.
- Add the wet ingredients to the dry ingredients and mix just until combined.
- Gently fold in blueberries.
- Pour better into a greased mini muffin pan, filling each cup 3/4 full.
- Bake for 10-12 minutes, until cooked through. (Increase time to 16-18 minutes if using a full size muffin pan)
To Freeze, wrap cooled individual muffins in plastic wrap, then place them into a freezer bag and freeze for up to 3 months.
Since these mini muffins can be cooked ahead and frozen, they make a great, quick breakfast. I also love to pack a few as a snack for the park or a day out running errands.
They are packed with oats to give your toddler energy to play, and the added protein, fiber and vitamins from the Go & Grow by Similac Food Mix-Ins ensure they have the nutrition needed to grow and thrive. And toddlers love the mini size!