---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
      
 FACEBOOK BUTTON    INSTAGRAM BUTTON    BLOGLOVIN BUTTON     PINTEREST BUTTON
    YOUTUBE BUTTON    TWITTER BUTTON       
----------------------

Toddler Muffins {Recipe}

My kids love muffins.  I don't know what it is about them, but they down them like candy.
I have seen this recipe out and about on the web several times.  

These muffins are moist and full of lots of yummy goodness.

Next time, I would double my recipe and make more because they are getting gobbled up pretty quickly.

I did make some alterations to the recipe, so if you want to make it the original way- go for it!
I don't have a hard time getting my kids to eat fruits and veggies, but if you do, this is a great way to sneak some into their diet.  I processed the bananas, squash, and carrots in my food processor to make them pretty fluid as far as consistency.  Once they are cooled, I put them in a Ziploc and freeze them until needed.  

INGREDIENTS:
1/2 cup butter, softened
1/2 cup brown sugar, or to taste
2 large bananas, mashed (I used 3 bananas)
1 (4.5 ounce) jar baby food squash
2 carrots, grated
2 eggs, beaten
1 cup all-purpose flour (I used freshly milled wheat)
1/2 cup oat bran
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
DIRECTIONS:
1.Preheat an oven to 375 degrees. Grease 24 mini muffin cups or 12 standard muffin cups.
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.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.


Enjoy!

xxLiz

8 comments:

  1. I'm going to have to try these!

    ReplyDelete

  2. New follower here from the blog hop! Love your blog.. that crayola art and button art on your sidebar is SO cute. I have to try that. :)

    http://www.nadanadalimonada.com

    ReplyDelete
  3. Hey, new follower from the Friend Connect blog hop. These look delicious! I think I might just have to try them out. :) Thanks for sharing!

    xo,
    Kristin
    aboutagirl.ca

    ReplyDelete
  4. Toddler muffins... I'm going to make these for me! =)

    Thank you so much for sharing at the Oh What a HAPPY Day party.

    ReplyDelete
  5. Stopping by from the Homemaking Link-up. These look great, and I bet they would freeze well, too! I don't have a hard time getting my kids to eat veggies either, but it's nice to find snack foods that are packed with goodness instead of empty calories and too much sugar. Thanks!
    Jamie
    coffeewithus3.blogspot.com

    ReplyDelete
  6. I don't have a toddler anymore, but I bet these muffins would be a big hit in my house!

    Thank you for sharing at the In and Out of the Kitchen Link party. I look forward to seeing what you bring next week.

    Cynthia at http://FeedingBig.com

    ReplyDelete
  7. i am always on the hunt for new toddler foods to add to my 2 yr olds diet! these look great and could possibly be her new faves! thanks for sharing :)

    ReplyDelete
    Replies
    1. i am sure you she will love these! my kids devour them!! ;)

      Delete