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Food blog on healthy recipes for kids and Indian recipes for kids. Kids cooking made easy with breakfast recipes for kids, snacks, kid dinner ideas and lunch box recipes.

Energy Muffins

I am kick starting ‘Kids Zone’ on a sweet but healthy note. ‘Energy Muffins’ is a recipe I found at ‘Taste’ website. I tweaked the recipe to suit Nehal’s palate and with the available ingredients in my pantry. This super moist muffin a good breakfast food or an evening and lunch box snack.

Original recipe for Energy Muffins

Energy Muffins

Golden brown treat, subtle in flavor, slightly fruity and melt in the mouth texture. This recipe is definitely a keeper and a snack that is sure to be popular among kids!

Energy Muffins Recipe

Preparation: 15 mts, Baking: 30 mts

Makes approx 13-15 muffins



3/4 cup maida/all purpose flour

1/2 cup whole wheat flour/atta

1/2 tsp ground cinnamon

1 tsp baking powder

1/2 cup raisins and chopped dates

1/2 cup grated carrot

1 grated large apple (with skin)

2 tbsps desiccated coconut

2 tbsps chopped walnuts

1 egg

4 tbsps vegetable oil

1/2 cup thick curd/yogurt

3/4 cup jaggery syrup or brown sugar

1/2 tsp vanilla extract

1 Preheat oven to 180°C. Sift flour, cinnamon and baking powder into a large bowl. Add chopped dates, raisins, carrot, apple, coconut and walnuts. In a separate bowl, beat together the eggs, oil and vanilla.
3 In a separate bowl, beat together the egg, oil, jaggery, yogurt and vanilla. Add to the dry ingredients and fold until just combined – do not overmix.
4 Spoon into muffin liners and bake for 28-30 minutes or until golden brown.
Note: You can add prunes, sultanas, pecans and almonds. To make it eggless, replace egg with a mashed banana OR a tbsp of flax seed pwd whisked together with 3-4 tbsps water till it forms a thick paste.

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By • Nov 6th, 2008 • Category: All Recipes for Kids, Cakes - Muffins Recipes for Kids

One Response »

  1. dear Ms Sailu,
    I tried this as well. It tasted really good. My husband loved it too. Did u add eggs to ur muffin and is that y ur muffin texture was smooth and cup-cake like? I added a mashed banana( one medium whole banana)for the same proportions u listed. The texture was not that smooth. Do we have to line the muffin trays only to half and allow them to raise or we can fill them in full?
    I stored the muffins at room temperature in an air-tight jar. I guess we have to consume it faster! Could you suggest some more variations with out using eggs.
    I do not know if i can discuss here but My sister’s kid is allergic to milk,eggs,wheat-products and nuts. I was trying to make a cake for her using soy flour and soy milk with ghee (i guess desi-ghee is fine with her). Could you please suggest some cake or slice recipes without the above? Carrot cake or something without ataa or maida (soy flour and ragi flour could be used instead). could the same muffin recipe be used as a cake recipe?
    I really would appreciate your inputs on this.
    Thanks in advance.

    There are no eggs in this recipe, Josh. Fill the muffin liners till three-fourth. This recipes works well for a muffin since its super moist. Plan to blog more eggless muffins/cakes without milk/nuts sometime which should be good for your nephew.

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