Toddler Power Muffins Recipes

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TODDLER MUFFINS



Toddler Muffins image

Mini muffins for finicky toddlers with the addition of fruit and veggies. My son is 2 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. Great for play groups! Recipe makes 24 mini muffins or 12 regular-size muffins.

Provided by Lori

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Carrot Muffin Recipes

Time 30m

Yield 24

Number Of Ingredients 11

½ cup butter, softened
½ cup brown sugar, or to taste
2 large bananas, mashed
1 (4.5 ounce) jar baby food squash
2 carrots, grated
2 eggs, beaten
1 cup all-purpose flour
½ cup oat bran
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease 24 mini muffin cups or 12 standard muffin cups.
  • 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.
  • 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.

Nutrition Facts : Calories 88.6 calories, Carbohydrate 11.8 g, Cholesterol 23.8 mg, Fat 4.5 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 140.6 mg, Sugar 4.9 g

TODDLER POWER MUFFINS



Toddler Power Muffins image

I created this power muffin for my 18-month-old toddler, but it's great for all ages, including infants eating solids.

Provided by sarahmarie

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 27m

Yield 24

Number Of Ingredients 12

½ cup all-purpose flour
½ cup whole wheat flour
½ cup wheat germ
½ cup ground pumpkin seeds
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3 ripe bananas
⅓ cup vegetable oil
1 egg
¼ cup honey
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a mini muffin tin.
  • Combine all-purpose flour, whole wheat flour, wheat germ, pumpkin seeds, baking powder, baking soda, and salt in a bowl.
  • Mash bananas in a separate bowl. Mix in oil, egg, honey, and vanilla extract. Pour into the flour mixture. Stir batter until just combined. Pour into the prepared tin.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 12 minutes. Let cool in the pan, about 5 minutes. Transfer to a cooling rack.

Nutrition Facts : Calories 87.6 calories, Carbohydrate 12.2 g, Cholesterol 7.8 mg, Fat 3.8 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 124.9 mg, Sugar 4.8 g

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