We recently checked out from the library If You Give a Moose a Muffin, and The Toddler loves reading it (along with the OG If You Give a Mouse a Cookie.) While I haven’t posted a recipe here in about 100 years, we just succeeded in a small baking experiment that works for killing some time, delighting a toddler, connecting literature to real life and prepping breakfast for the week, all in one.
If you’re anything like me, it also provides your young baker a lesson in flouting the specific measurements of any given baking recipe and enjoying or suffering the consequences. (Fortunately, this turned out pretty good!) I’ve never been one to closely follow a recipe, so consider this a basic roadmap from which you can detour depending on what’s in your pantry and what your family likes to eat.
The Toddler gobbled a few mini-muffins up as soon as they were cool enough to eat, and seemed pretty impressed that his pouring and mixing turned into food. He even helped clean up afterward!
I kept these pretty low-sugar so I wouldn’t feel guilty about serving them for breakfast and didn’t add any oil (though I use whole milk/yogurt in my muffin recipes and entire eggs.) I do find that the no-oil muffins I make tend to stick to the muffin cups/tins more than usual, so don’t be afraid to be a little liberal when greasing them.
Finally, thanks to The Husband for being a second set of hands during this activity; it’s doable with just one adult, but a nice weekend-morning family activity. (If you’re doing this solo, try to gather everything up before your little one is waiting anxiously to get started or you may run out of attention span.)
Makes 12 regular muffins and 12 mini muffins
- 1 1/2 cups whole wheat flour
- 1 1/2 cups old fashioned rolled oats
- 1/4 cup – 1/2 cup ground flaxseed
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- pinch of salt
- 1 1/2 cups unsweetened applesauce
- 1 cup shredded zucchini
- 3/4 cup whole milk
- 3 heaping tablespoons of raw sugar
- 1 teaspoon vanilla
- 2 eggs
- 1/4 cup to 1/2 cup of raisins (we used golden raisins)
- Read If You Give a Moose a Muffin with your toddler. Ask, “Would you like to bake some muffins for a moose?!” If they respond enthusiastically, “Yes!!!!” proceed. If not, try again some other time.
- Preheat the oven to 350 F.
- Strap your toddler in to a booster seat/high chair at the kitchen table so they can’t run amok with ingredients, and then pile everything up just out of their reach. Gather a wet ingredients bowl, dry ingredients bowl, a teaspoon, your measuring cups, muffin tins and muffin liners.
- Have your toddler line your muffin tins. (We don’t have mini muffin liners, so I swiped at the mini muffin tin with an oil-soaked paper towel.) See note above about these being sticky; feel free to grease the muffin liners themselves to avoid this.
- Put the dry bowl in front of the toddler and measure out each ingredient for him and let him dump the measuring cups into the bowl and stir in between. To make it even more educational, do lots of counting: “This is one cup of flour.” “We need two scoops of baking soda.”
- Do the same with the wet ingredients, cracking each egg into the measuring cup and letting him dump, etc.
- Mix the dry ingredients into the wet (or is it vice versa?Whatever muffin recipes usually say.) Try not to over-mix. Fold the raisins in last.
- You should probably do the scooping of the muffin batter into the papers/tins, but count while you do it.
- Bake muffins. The mini muffins were done in about 12 minutes, and the standard-sized in about 20-22 minutes, but your mileage may vary.
- Allow to cool, serve with blackberry jam! (Consume while re-reading If You Give a Moose a Muffin.)
Substitutions and variations:
- Finely chopped walnuts would be really good in this (if your kid is of the age to eat such things.)
- Swap out some or all of the applesauce for pumpkin puree; switch the shredded zucchini for shredded carrot. (I’d also probably switch to regular black raisins for this alternative.)
- Don’t like raisins? Use frozen blueberries! Or chocolate chips! Or nothing!
- Don’t have zucchini? Shred a fresh apple instead to make these extra-appley. I’d swap out the allspice for ground ginger in this case.
- If we had any plain yogurt in the house while I was making these, I would have used that instead of milk.