Healthy Breakfasts For Picky Palates

Over the summer, breakfast became a drawn out affair.  Wake up and have cereal.  Fruit an hour later.  Toast sometime after. But now that schools back in session, I've had to figure out a way to fill them up more efficiently. Two recipes caught my eye for being super healthy, filling, and seemingly interesting to kids.  After trying them both this weekend and getting a hugely positive response, I knew we were on to something good.  

Power Packed Fruit and Veggie Muffin for Picky Eaters


Dry Ingredients

1 cup Whole Wheat Flour

1 cup Flour, All-Purpose

3/4 tsp Baking Soda

1/2 tsp Salt

1/4 tsp Nutmeg

1/4 tsp Cinnamon

Wet Ingredients 

3/4 cup Sugar

4 tbsp Butter, without salt

2 large Egg

1 tsp Vanilla extract

1/8 cup Apple Juice

1/4 cup Applesauce, unsweetened

1 medium Carrots (shredded), raw

1/4 cup (8 fl oz)Yogurt, Low Fat Plain

2 1/2 cup Fruit and Veggie Puree (Suggested: steamed broccoli, zucchini, banana, and apple)


  • Preheat oven to 375 degrees F.
  • Mix together dry ingredients in a bowl. Set aside.
  • Mix the sugar, butter, eggs and vanilla in a mixer. Beat well
  • Combine produce, apple juice, and apple sauce in a food processor and pulse until thoroughly mixed.
  • Combine the puree, carrots, and yogurt, into the butter mixture and beat until mixed.
  • Finally, add the dry ingredients and mix just until combined and wet.
  • Scoop the mixture into a prepared muffin pan
  • Bake them in a 375 degree oven for about 20 minutes for regular size muffins, and 350 for 20 minutes for mini-muffins. Bake until the tops are slightly brown and a toothpick comes out clean or they bounce back when you touch them with your finger.

  • These freeze great! Put them in a freezer-safe bag and freeze for up to 3 months.

    Yields: 36 Mini-Muffins or 20-24 regular-size muffins (You can make regular size muffins, but they turn out better as mini-muffins because they are smaller and take less time to bake)

                                                         Blackberry Mango Breakfast Shake


    1 1/2 cups frozen blackberries  (If your kids don’t like the seeds in blackberries, substitute frozen blueberries.)

    1 cup mango slices (refrigerated (such as Del Monte or fresh)

    1 cup (about 6 1/2 ounces) low-fat tofu (such as Silken soft)

    1 cup orange juice 

    3 tablespoons honey


    Combine all ingredients in a blender; process until smooth.