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.
INGREDIENTS
- 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
HOW TO MAKE IT
- 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