Toddler Muffins Recipes

TODDLER SWEET POTATO MUFFINS

Toddler Sweet Potato Muffins image

This is my favorite healthy, go-to snack for my kids! Even my husband likes them, and the recipe is very easy to tweak depending on what produce you have on hand. I promise you won't miss the sugar!

Provided by Sandy Bradley

Categories 100+ Everyday Cooking Recipes Special Collection Recipes New

Time 25m

Yield 36

Number Of Ingredients 10

Ingredients

2 medium ripe bananas, mashed
½ cup mashed sweet potatoes
½ cup shredded carrots
⅓ cup vegetable oil
1 teaspoon vanilla extract
1 ½ cups whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon ground cloves

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease 36 mini muffin cups.
Mix bananas, sweet potatoes, carrots, oil, and vanilla in a bowl until smooth. Mix in flour, cinnamon, baking powder, baking soda, and cloves; blend until combined. Spoon batter into the prepared muffin cups.
Bake in the preheated oven until tops spring back when lightly pressed, about 10 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 45.5 calories, Carbohydrate 6.2 g, Fat 2.1 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 52.6 mg, Sugar 1.1 g

TODDLER MUFFINS

Toddler Muffins image

Mini muffins for finicky toddlers with the addition of fruit and veggies. My son is 2 and has been eating these for a year. I always keep a supply in the freezer, he loves them frozen especially when new teeth are coming in! Adults love them too. Great for play groups! Recipe makes 24 mini muffins or 12 regular-size muffins.

Provided by Lori

Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes

Time 30m

Yield 24

Number Of Ingredients 11

Ingredients

½ cup butter, softened
½ 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
½ cup oat bran
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt

Steps:

Preheat an oven to 375 degrees F (190 degrees C). Grease 24 mini muffin cups or 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.

Nutrition Facts : Calories 88.6 calories, Carbohydrate 11.8 g, Cholesterol 23.8 mg, Fat 4.5 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 140.6 mg, Sugar 4.9 g

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