The Best Toddler Muffins
Info
SERVINGS: 12-24
PREP:
15 min
COOK:
15 min
TOTAL:
30 min
INGREDIENTS
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1 C brown sugar
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⅓ C of plain or vanilla yogurt (heaping)
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⅓ C unsweetened applesauce
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¼ C butter, softened
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3 eggs
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1 C pumpkin puree
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1 C finely shredded carrots (about 2 medium carrots)
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2-3 very ripe bananas, smashed
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1 C quick oats
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1 C whole wheat flour
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1 C all-purpose flour
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1 tsp salt
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2 tsp baking soda
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2½ tsp cinnamon
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⅛ tsp nutmeg (optional)
INSTRUCTIONS
- Preheat oven to 375 degrees
- Cream together: sugar, yogurt, applesauce and butter
- Add eggs, pumpkin, carrots, and bananas
- Mix well add all dry ingredients: oats, wheat flour, all-purpose flour, salt, soda, cinnamon and nutmeg
- Mix until combined
- Scoop batter into greased mini or regular muffin tins. Can use cupcake liners if you prefer. Recipe can make 48 mini muffins or 20-24 regular size muffins.
- Bake at 375 for 12-15 minutes for mini-muffins or 15-18 or until toothpick comes out clean for regular size muffins.
- Remove from pans and cool on cooling rack.
NOTES
Shredded Zucchini would also go great in these fun and tasty muffins. Throwing a couple tbsp of wheat germ or chia seeds would also be a perfect way to add a little more healthy-ness.