Triple Hitter Muffins Toddler Muffins Recipes

TRIPLE HITTER MUFFINS (TODDLER MUFFINS)

Triple Hitter Muffins (Toddler Muffins) image

I got this recipe from Today's Parent Magazine. It is to attract toddlers but we liked it so much as a family that it is now in our cooking list every week, thanks to its low-fat, super moist, healthy ingredients. Hope you like it!

Provided by chomar

Categories Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 12

Ingredients

1/4 cup vegetable oil (I prefer canola oil)
1/2 cup brown sugar
1 egg
3/4 cup applesauce (I prefer sweetened)
1 cup grated carrot
1 cup grated zucchini
1 cup all-purpose whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Steps:

Preheat oven to 400°F (200°C).
In a large bowl, whisk together oil and sugar. Beat in egg, then applesauce. Stir in carrots and zucchini.
In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg and salt.
Fold dry ingredients into wet, until just mixed. Grease muffin tray. Spoon batter to the very top of muffin cups and bake 18-20 minutes or until a toothpick or cake tester comes out clean when inserted in a muffin.

Nutrition Facts : Calories 163, Fat 5.4, SaturatedFat 0.8, Cholesterol 15.5, Sodium 178.9, Carbohydrate 27.1, Fiber 2, Sugar 9.8, Protein 2.9

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

Ingredients

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

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