Tuesday, May 22, 2012

Toddler Muffins

As we know, the bit doesn't eat anything besides her three staple items: peanut butter sandwich's, waffles, and mac n' cheese. Since she is so high maintenance in the food department it has forced me to be creative. I found a recipe on Pinterest for toddler muffins that sneak carrots, bananas, and squash in them. The big shock a roo is Charlotte loves them. Well there is no need to get too excited... she will eat them.

The recipe is fairly easy but annoying because it calls for a lot of ingredients. When I made them today I literally threw everything in my KitchenAid mixer and it was easy and fast.

I hope this recipe can help you and your picky eater. I just ordered the cookbook "Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food" so I will continue to share good recipes when I find them.

Toddler Muffins 


  • 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
  • 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. Preheat an oven to 375 degrees F (190 degrees C). Grease 24 mini muffin cups or 12 standard muffin cups.
  2. 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.
  3. 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.

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