For added flavor, try adding 1/4 cup of chopped nuts or dried fruit to the batter. These muffins can be stored at room temperature for up to 2 days or frozen for longer storage. Thaw frozen muffins at room temperature or in the microwave. Feel free to substitute other fruits and vegetables, such as applesauce, zucchini, or sweet potato, for the squash or carrots. For a gluten-free version, use a gluten-free all-purpose flour blend.
Toddler Muffins
-
PREP TIME15 mins
-
COOK TIME15 mins
-
TOTAL TIME30 mins
-
SERVING24 People
-
VIEWS1.0K
Wholesome and delicious mini muffins packed with fruits and veggies, perfect for picky eaters of all ages. These moist and flavorful muffins are a great way to sneak in extra nutrients and are freezer-friendly for a quick and easy snack.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate12 g
-
Cholesterol24 mg
-
Fiber1 g
-
Protein2 g
-
Saturated Fat3 g
-
Sodium141 mg
-
Sugar5 g
-
Fat5 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Grease a 24-cup mini muffin tin or a 12-cup standard muffin tin. (5 minutes)
02 Step
Recipe View 3 mins In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. (3 minutes)
03 Step
Recipe View 2 mins Add the mashed bananas, baby food squash, grated carrots, and beaten eggs to the butter mixture. Stir until well combined. (2 minutes)
04 Step
Recipe View 1 mins In a separate bowl, whisk together the flour, oat bran, baking soda, pumpkin pie spice, and salt. (1 minute)
05 Step
Recipe View 2 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (2 minutes)
06 Step
Recipe View 5 mins Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full. (5 minutes)
07 Step
Recipe View 20 mins Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes.
08 Step
Recipe View 10 mins Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Trent Huels
May 2, 2025These are so easy to make, and they're a lifesaver on busy mornings. I always have a batch in the freezer.
Aric Jenkins
Nov 13, 2024My toddler absolutely loves these muffins! I sneak in all sorts of veggies, and he never knows the difference.
Austin Weber
Oct 1, 2024These muffins are not just for toddlers. The entire family enjoy them. I would recommend this recipe!
Arthur Hauck
Jul 26, 2022I've made these muffins with different variations of fruit and veggies, and they always turn out great. Thanks for the recipe!