Triple Hitter Muffins Toddler Muffins Recipes

TODDLER MUFFINS

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.

TRIPLE HITTER MUFFINS (TODDLER MUFFINS)

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.

TODDLER MUFFINS

Steps:

• Preheat oven to 350. Combine flour through sugar in a bowl. In a seperate bowl, combine eggs and oil with a wisk. Add squash, zucchini and carrots to mixture. Combine wet and dry ingredients and mix well. Add raisins or other dried fruit. Scoop into muffin tins, filling to about 3/4 full. Bake for 22 minutes or until toothpick comes out clean.

TODDLER POWER MUFFINS

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.