Sugar Free Mini Muffins Vegan and School Safe

Sugar Free Toddler Muffin Recipe – Vegan and School Safe

Sugar Free Toddler Muffins that are Vegan, School Safe, and Yummy?

Yup! These little Sugar Free Toddler Muffins are a spin-off of our Vegan Chocolate Chip Muffin Recipe and they make the perfect little mini muffins. Since sharing the original recipe, I have had many parents asking about removing the sugar from the recipe. When my kidlets were younger and we were going through the BLW process, I made all recipes without added sugar. I guess I kind of eased up when they both hit the age of 2, not sure why exactly.

An easy substitute for white sugar can include apple sauce, mushed up banana, or even dates (I have yet to try the later but thanks to the members of our FB Group, I will be trying this shortly).

Another great thing about muffins, is how well they freeze! I love to double or triple a batch to make sure we have a good stash in the freezer. I find this very helpful during the busy school year, I just grab them out the night before and pack them in our YumBox and keep them in the fridge.

Sugar Free Toddler Muffin Recipe that is Vegan and School Safe

These sugar free muffins are easy to make, taste yummy, and use ingredients that are safe for school lunches. It is up to you which form of milk you choose to use. If you are avoiding peanuts and milk, like us, you could use an almond milk. Avoiding all nuts? Substitute with oat or rice milk.

Course muffins, school safe snack, snacks, vegan
Cuisine breakfast, milk free, Peanut free, Vegan
Keyword allergy friendly, vegan
Prep Time 5 minutes
Cook Time 12 minutes
Servings 24 Mini muffins
Author Sosi’s Mom

Ingredients

Dry

  • 1/2 TBPS Coconut oil For greasing the muffin tin
  • 2 Cups Organic All-Purpose Flour
  • 1/2 Cup Apple Sauce Unsweetened
  • 1 TSP Baking Soda
  • 1/2 Cup Mini Chocolate Chips Choose sugar free, or other add-in alternative.

Liquid

  • 1 Cup Almond Milk Sweetened, Plain or any variation of classroom safe milk
  • 1/3 Cup Vegetable Oil
  • 1 TBSP Vinegar
  • 1 1/2 TSP Vanilla Extract (optional)

Instructions

  1. Preheat Over to 350°

  2. Place the muffin tin on top of the oven.

  3. Take the coconut oil and put in in one of the muffin holes to liquify.

  4. Sift the dry ingredients together (save the chocolate chips OR other add-in alternatives as the last step).

  5. Add the liquid ingredients to the mixing bowl. Do no stir until you have them all in there!

  6. Listen for the tiny sound of fizzing (that is the vinegar and baking soda working their magic). Lastly, add in the chocolate chips.

  7. Take a moment and spread the melted coconut oil around each of the 24 muffin holes.

  8. I use a heaping TBSP scoop for each muffin. You do not want to fill right to the top as they will expand while baking.

Recipe Notes

The great thing about this recipe is that you can easily alter the add-ins to suit your family’s preferences. Do your kids love raisins? Add ’em in! Do you have a thing for walnuts? Chop them up and toss them in a batch or two. Just be careful with the cooking time as it may vary depending on the ingredients you sub in. Just make sure to check the timer around the 10 minute mark to watch for signs that they are done. You do not want to burn these bad boys! 

Looking for More Toddler Meal Ideas?

When it comes to feeding hungry toddlers, providing a healthy variety of foods seems to be the winning ticket in our home. I have rounded up some of our recent favourite easy and delicious toddler meals and snacks, that are all homemade – minus a little chip here and there 😉

If you are looking for a printable quick list of these meals, just click below to subscribe to our mailing list – our list will magically appear right in your inbox! For more information about Avanchy plates, check out their FAQ page here.

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