Toddler Muffins

  • Recipe By
  • Published Jun 8th
  • Ready In30m
  • Servings24
  • Calories89
Mini muffins for finicky toddlers with the addition of fruit and veggies. My son is 2 and has been eating these for a year. I always keep a supply in the freezer, he loves them frozen especially when new teeth are coming in! Adults love them too. Great for play groups! Recipe makes 24 mini muffins or 12 regular-size muffins.

Toddler Muffins Ingredients

The following are the ingredients needed to make delicious Toddler Muffins for 24 servings:

  • 1/2 cup butter, softened
  • 1/2 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 cup all-purpose flour
  • 1/2 cup oat bran
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt

Toddler Muffins Cooking Instructions

  • Prep15m
  • Cook15m
  • Ready In30m

To cook Toddler Muffins, you need about 15 minutes of preparation time. The time needed to cook this Toddler Muffins is about 15 minutes , and you can serve your Toddler Muffins within 30 minutes . The following are the steps to cook Toddler Muffins easily:

  1. 1 Preheat an oven to 375 degrees F (190 degrees C). Grease 24 mini muffin cups or 12 standard muffin cups.
  2. 2 In a mixing bowl, cream together the butter and brown sugar until smooth. Mix in the mashed bananas, squash, carrots, and eggs. Stir in the flour, oat bran, baking soda, pumpkin pie spice, and salt until just combined. Spoon the batter equally into the prepared muffin cups.
  3. 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.

Notes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 89 calories; 4.5 grams of fat; 11.8 grams of carbohydrates; 1.6 grams of protein; 24 milligrams of cholesterol; 141 milligrams of sodium.

  1. Oct 11th 2012

    My 2-yr old VERY picky eater loved these! I did make a few changes. I replaced 1 of the bananas with a 4oz. jar of spinach baby food, cut back the sugar a bit, and I couldn't find oat bran ...

  2. Apr 24th 2012

    OMG these things are so dang tasty! I think my husband and I like them even more than our picky toddler! Just be sure that your grated carrot does not exceed 1 total cup of carrot, because ...

  3. Feb 21st 2012

    My kids loved these almost as much as I did... So moist and yummy. Definitely a new favorite!(Used canned pumpkin, half ap/ half wheat flour, and I didn't have oat bran so I subbed 1/4 c f ...

  4. Jan 26th 2012

    Followed the recipe as is (HATE it when I read reviews of things people added, deleted or changed! Its not the same recipe so they shouldn't review it...I digress...). My 18 month old is S ...

  5. Dec 16th 2011

    Awesome! I did make a couple changes to make it even healthier still! I didn't have oat bran so I used ground flax seed. Instead of butter I used 1/4 cup vegetable oil, 1/4 cup vanilla yo ...

  6. Nov 22nd 2011

    Thank you for this recipe! I wanted one that was healthy enough for my tough standards as a diabetic for a quick breakfast or snack, and this was PERFECT! I replaced the baby food squash w ...

  7. Nov 20th 2011

    Love these! And we are not toddlers. No changes.

  8. Nov 17th 2011

    We absolutely loved these muffins. So flavorful and moist! I made two small changes; I added one teaspoon of baking powder and added 1/2 cup of raisins that I "plumped up" in some unsweetene ...

  9. Nov 16th 2011

    Very good! This recipe made 24 mini and 7 regular sized muffins for me. I couldn't find oat bran in the store so I used oatmeal and it worked just fine.