Best Ever Toddler Muffins

Friday, May 30, 2014

When Carl started eating finger foods, we had a difficult time getting him to eat anything aside from grilled cheese and bananas. I tried out multiple toddler muffin recipes and eventually found one that he loves. The recipe is adapted from Allrecipes.com and is full of fruits and vegetables. I modified the recipe to decrease the amount of butter. Both all-purpose and white wheat flour work well in this recipe. I make them as mini-muffins so that I can use them for a quick breakfast or pull out one for a light snack. The best part is that they freeze perfectly so you can make a batch, freeze them, and use them for weeks to come (my favorite kind of recipes). 

Carl is a picky eater and his face lights up when I pull out these muffins. In addition to the ingredients below, many people commenting on the recipe said they added dried fruit, zucchini, and other pureed vegetables. When making them the first time around I replaced half of the flour with rice cereal to provide extra iron (which was important for Carl because he was anemic). I would love to hear what modifications and additions you made to the recipe!


Best Ever Toddler Muffins 
Adapted from Allrecipes.com




Ingredients:
  • 1/4 cup butter, softened
  • 1/4 cup applesauce
  • 1/2 cup brown sugar, or to taste
  • 2 large bananas, mashed
  • 3/4 cup pumpkin puree
  • 2 carrots, grated (about 10-12 baby carrots)
  • 2 eggs, beaten
  • 1 cup white wheat flour (all-purpose works well, too)
  • 1/2 cup instant oats
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon (or pumpkin pie spice)
  • 1/2 teaspoon salt


Directions:
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, applesauce, and brown sugar until smooth.



3. Mix in the mashed bananas, pumpkin, carrots, and eggs.




4. Stir in the flour, oats, baking soda, cinnamon, and salt until just combined.





5. Spoon the batter equally into the prepared muffin cups.

6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes.
7. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
8. Store at room temperature for up to two days, or freeze.


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