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Toddler Muffins

I’m not going to lie, I was skeptical about whether or not these muffins would actually taste good.  Carrots, bananas, pumpkin — all together??  But, in an effort to make something healthy that the little one would eat, I gave it a try.  I was pleasantly surprised by how tasty these muffins are – plus, it’s a great way to sneak in your fruits and veggies.  


  • 1/2 cup butter, softened
  • 1/2 cup brown sugar, or to taste
  • 2 large bananas, mashed
  • 1/2 cup pumpkin puree
  • 2 carrots, grated
  • 2 eggs, beaten
  • 1 cup all-purpose flour
  • 1/2 cup Quaker Oats
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 tsp salt


  • 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, oats, baking soda, spices, and salt until just combined
  • Grease 24 mini muffin cups or 12 standard muffin cups
  • Spoon the batter equally into the prepared muffin cups (if you’re making large muffins, use a full ice cream scoop, if you’re making mini muffins, use 1/2 a scoop)
  • Bake at 375°F for 15-20 minutes or until a toothpick inserted into the center comes out clean- bake time largely depends on your muffin size, I only baked my mini muffins for 13 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

*Recipe adapted from allrecipes