Cook up Confidence: 3 Kitchen Tools for Your Little Helper

We believe in starting kitchen adventures early and often! When you invite your kids to the counter, you’re not just making dinner - you’re building confidence, nurturing independence, and turning mealtimes into memorable, shared experiences. Plus, as seasoned moms know, a little involvement goes a long way toward convincing picky eaters to try new things!

Here’s what you need to get cooking with confidence:

The Secret Weapon: A kitchen helper tower! 

No more straining to reach! This toddler tower empowers your little one with a safe, sturdy boost to the countertop so that they can wash hands, stir batter, and feel like a true part of the action.

Some of our favorites are the Guidecraft Contemporary Toddler Tower (Comes for 1 or 2 children & is excellent for climbers) & Piccalio Mini Foldable Kitchen Tower (Smaller footprint, which makes it great for tight spaces)

The Safety First Starter Kit: Toddler & Preschooler Friendly Knives! 

Give little ones the tools they need to succeed. With an ergonomic grip and safe design, these kid-friendly knives let little hands help with cutting up veggies and fruits, all while giving them a real sense of accomplishment.

A Maribou Approved Pick is Melican Kids Knife Set

The Perfect Finishing Touch: Dressing up for the part!  

Little sous chefs love to dress up, so why not incorporate a bit of imaginary play into the mix? This set adds a sprinkle of make-believe to your kitchen tasks, inspiring creativity and fun, while keeping clothes clean. 

We love this Piccalio’s Mini Chef Hat and Apron Set or this Amazon budget friendly set!

Here is a Maribou-approved recipe that you can make at home with your little helpers: 

Morning Glory Muffins courtesy of ALL GOOD EATS recipe 

*My family usually make these without the frosting or walnuts

For the wet ingredients:

• 1 medium zucchini
• 1 cup shredded carrot
• 1 ripe mashed banana
• ½ cup pure maple syrup
• 2 eggs
• 1/3 cup coconut oil, melted and cooled
• 1 teaspoon vanilla extract

For the dry ingredients:

• 1/2 cup oat flour
• 1/2 cup tapioca flour
• 3/4 cup almond flour
• 1/2 cup shredded unsweetened coconut (not the large flakes)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt

For the mix-ins:

• ⅓ cup chopped walnuts
• ⅓ cup raisins
• For the frosting (optional):
• ⅔ cup raw cashew nuts soaked in cold water overnight or in hot water for 15 minutes
• 6 tablespoons maple syrup
• 3 tablespoons lemon juice

Directions:

1. Preheat the oven to 350 Degrees F.
2. In a muffin tin, add greased muffin liners.
3. Shred and measure out zucchini, then place in a cheese cloth and squeeze out the excess moisture.
4. In a large bowl, mix together the wet ingredients, and in a separate bowl whisk together the dry ingredients.
5. Add the dry ingredients to the wet ingredients and mix until combined.
6. Fold in the chopped walnuts and raisins.
7. Divide the batter evenly amongst the muffin liners and bake for around 25 minutes (or until a knife comes out clean when you place it through the center of the muffin). Allow the muffins to cool for 10-15 minutes before frosting them.