How to make food yummy & healthy for 1 year old kid

My colleague shared these two recipes that she has tried making for her one-year old: Spinach Cake Muffins (She forgot where to got this recipe from) Ingredients 1/2 cup unsweetened applesauce 1 large egg 2 teaspoons vanilla extract 1 cup fresh spinach, packed 1/3 cup sugar 2 tablespoons vegetable or canola oilv 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Preparation: 1. Preheat oven to 175 degress. 2. Place the first 6 ingredients in a food processor and puree. 3. Place the remaining ingredients in a separate bowl and combine. 4. Pour the spinach puree in a large mixing bowl. 5. Slowly mix the dry ingredients into the wet until combined. 6. Scoop batter into a greased mini muffin tin, filling each cup 2/3 of the way. 7. Bake for 12 minutes. 8. Serve. Blueberry Oatmeal Muffin (recipe from:http://www.myrecipes.com/recipe/blueberry-oatmeal-muffins) Ingredients 1 2/3 cups quick-cooking oats 3 ounces all-purpose flour (about 2/3 cup) 2.33 ounces whole-wheat flour (about 1/2 cup) 3/4 cup packed light brown sugar 2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 1/2 cups low-fat buttermilk 1/4 cup canola oil 2 teaspoons grated lemon rind 2 large eggs 2 cups frozen blueberries 2 tablespoons all-purpose flour Cooking spray 2 tablespoons granulated sugar Preparation 1. Preheat oven to 200 degrees. 2. Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl. 3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients to oats in bowl; stir well with a whisk. Make a well in center of mixture. 4. Combine buttermilk and next 3 ingredients in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist. 5. Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack. Serve warm or at room temperature. (she used almond milk instead of butter milk and it still turned out fine)