Toddler Muffins

By

These mini muffins are moist and yummy. Best part is they are loaded with fruits and vegetables and so easy to make!

View complete recipe

  • Easy
  • 15 mins
  • 15 mins
  • Budget Friendly

Ingredients

  • 1/4 cup butter, soften
  • 1/4 cup brown sugar, or to taste
  • 2 large bananas, mashed
  • 1 (4.5 ounce) jar baby food squash
  • 2 carrots, grated
  • 2 eggs, beaten
  • 1/4 cup plain yogurt
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup oat bran
  • 1 teaspoon baking soda
  • 1 teaspoon baking power
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Preparation

Step 1

Preheat an oven to 375 degrees F (190 degrees C). Grease 24 mini muffin cups or 12 standard muffin cups.

Step 2

In a mixing bowl, cream together the butter and brown sugar until smooth. Mix in the mashed bananas, squash, carrots, vanilla, yogurt and eggs. Stir in the flour, oat bran, baking soda, baking power, pumpkin pie spice, and salt until just combined. Spoon the batter equally into the prepared muffin cups.

Step 3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store at room temperature for up to two days, or freeze.

View complete recipe

You can make different versions of these by switching up the types of fruits and vegetables. For example, us pumpkin purée in place of squash, add zucchini or apple sauce. Fold in some chocolate chips or raisins for added sweetness. This recipe is so flexible.

You'll also love