Print: Toddler Muffins

These mini muffins, with the addition of fruit and veggies, are for finicky toddlers. My son is two 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. They're great for playgroups! The recipe makes 24 mini muffins or 12 regular-size muffins.

Prep

16 min

Cook

21 min

Servings

Difficulty

Hard

Ingredients

0.5 cups unsalted butter , softened
0.5 cups brown sugar , or to taste
2 large bananas , mashed
1 , 4.5 ounce
2 carrots , grated
2 eggs , beaten
1 cup all-purpose flour
0.5 cups oat bran
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
0.5 teaspoons salt

Instructions

1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 24-cup mini muffin tin or a 12-cup standard muffin tin.
2 Beat butter and brown sugar together in a mixing bowl until smooth. Stir in bananas, baby food, carrots, and eggs. Stir in flour, oat bran, baking soda, pumpkin pie spice, and salt until just combined. Spoon batter equally into the prepared muffin cups.
3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 15 to 20 minutes. Cool in the tins for 10 minutes before removing to a wire rack to cool completely. Store at room temperature for up to 2 days, or freeze.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/toddler-muffins