toddler muffins {recipe}


So Clara is going through this thing, where all she wants to eat is bread, cheerios, and yogurt.  She doesn't want ANY vegetables.  Probably partly a phase, and partly because those nasty molars she has coming in.  At any rate, the girl needs some veggies in her life.  When I came across this recipe on Pinterest, I thought it was worth a try since it has bananas, squash, oats, and carrots in it.

She eats these up like they are the best thing on earth.  And that makes this mama very happy.

They do actually taste good... I had a few right when they came from the oven.  You can mainly taste the banana.  They freeze well too, so you can make a big batch of them and always have them on hand for a snack, or for breakfast.  I would highly suggest these to anyone whose kiddo refuses the veggies (because I know I'm not the only one!).

Toddler Muffins
recipe from AllRecipes
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 2 large ripe bananas, mashed
  • 1 (4.5 ounce) jar baby food squash
  • 2 carrots, grated
  • 2 eggs, beaten
  • 1 cup all-purpose flour
  • 1/2 cup oats
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
 Preheat an oven to 375 F. Grease 24 mini muffin cups or 12 standard muffin cups.  I like the mini muffins personally, because they are just her size.  ;)

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, 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 for regular muffins (8-9 minutes for mini - but keep an eye on them.. every oven is different). Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store at room temperature in an air-tight container for up to two days, or freeze.  To freeze, place muffins on a tray and 'flash freeze' in freezer for about 10 minutes.  Then place muffins into a freezer bag and back into the freezer.  Take out and thaw as you need them. 

Clara approved.  ;)


  1. Yum! I will have to try these for R.

  2. I will pass this recipe on to my sister who has a picky toddler on her hand. So great that you can freeze them also. Glad y'all have safely settled into Arkansas. As an Arkansan myself I welcome you!

  3. Thanks for the warm welcome, Ashley! We are loving it here so far, and of course, being close to my husbands family helps a little. :)

  4. These muffins look really good and healthy. I am definitely adding these to Pinterest.
    Blessings, Diane Roark


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