A few months ago when I was taking a quick break (read: an entire nap) to check out Pinterest, I found a Pin for Toddler Muffins, which included ingredients like carrots, pureed squash and bananas. Right around that time, Owen was eating pretty well and I didn’t feel the need to sneak vegetables into his diet often.
Flash forward a few weeks: we now have a picky eater on our hands.
Remembering the Pin, I decided to give the recipe a try. Here’s a link to the original recipe, but I’ve modified it a little, so my version is below.)
- 1/2 cup butter, softened
- 1/2 cup brown sugar, or to taste
- 2 large bananas, mashed
- 1 (4.5 ounce) jar baby food squash (I used an apple/squash blend for more flavor)
- 2 carrots, grated
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1/2 cup oat bran
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup raisins.
- Preheat an oven to 375 degrees F (190 degrees C). Grease 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.
Owen loves raisins, so I added those to the recipe. I freeze the muffins and reheat one for his breakfast every other day, so he starts his day off with carrots! Awesome, huh? Jake likes them, too, so he hates it when I call them Toddler Muffins, hehe.
Do you have any toddler friendly recipes? Share in the comments or link up your blog post!
P.S. You can follow my Toddler Meals board on Pinterest for more inspiration!