Triple Hitter Muffins Toddler Muffins Recipes

HEALTHY TODDLER-FRIENDLY MINI MUFFINS

Steps:

• Preheat your oven to 350 degrees Fahrenheit and grease a 24-cup mini muffin tin.
• Add the whole wheat flour, rolled oats, baking soda and salt to a large bowl and whisk to combine.
• To a separate bowl add the eggs and whisk them with a fork to break up the yolks. Add the canola oil, the grated carrot, the grated zucchini, grated apple, and the mashed bananas and mix with a spoon until all the wet ingredients are combined.
• Pour the wet ingredients into the bowl with the dry ingredients and fold everything together using a rubber spatula just until no streaks of flour remain.
• Drop about a tablespoon of the muffin batter into each of the prepared mini muffin cups and bake at 350 degrees for about 18-22 minutes or until the muffins are a nice golden brown.
• Remove them from the oven and from their tin and let them cool completely on a cooling rack before enjoying!
• This recipe makes about 30 mini muffins, but I usually make 24 mini muffins for the kids and 3 regular sized muffins for my husband and I to enjoy.

TRIPLE HITTER MUFFINS (TODDLER MUFFINS)

Steps:

• Preheat oven to 400°F (200°C).
• In a large bowl, whisk together oil and sugar. Beat in egg, then applesauce. Stir in carrots and zucchini.
• In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg and salt.
• Fold dry ingredients into wet, until just mixed. Grease muffin tray. Spoon batter to the very top of muffin cups and bake 18-20 minutes or until a toothpick or cake tester comes out clean when inserted in a muffin.

TODDLER MUFFINS

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.

TRIPLE BERRY MUFFINS

Steps:

• In a large bowl combine the dry ingresients.
• In another bowl beat the eggs,milk and butter, stir into the dry ingredients,just until moist.
• fold in berries.
• Fill greased or paper lined muffin pans 3/4 full.
• Bake at 375 for 20 minutes or until toothpick comes out clean.
• Cool for 5 minutes.
• Remove from Pan to a wire rack.

TRIPLE-GINGER MUFFINS

Steps:

• Heat the oven to 375 degrees and line a standard muffin tin with paper liners.
• In a large mixing bowl, combine the sugar, butter, eggs, milk, molasses and grated ginger, and whisk until smooth.
• In a medium bowl, whisk together the flour, baking powder, ground ginger and salt. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix! The batter will be slightly lumpy.) Stir in 3/4 cup crystallized ginger, reserving the remaining 3 tablespoons for the topping.
• Using an ice cream scoop or a large spoon, divide the batter between the 12 muffin cups. Sprinkle the reserved crystallized ginger onto the tops of the muffins, and bake for 20 to 25 minutes, or until a toothpick comes out clean and the muffins spring back when lightly pressed. Cool for 10 minutes in the pan, then carefully transfer muffins to a cooling rack and cool completely.