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Toddler Muffins

Rated as 4.76 out of 5 Stars

"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."
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Ingredients

30 m servings 89 cals
Original recipe yields 24 servings (24 mini muffins)

Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 89 calories; 4.5 g fat; 11.8 g carbohydrates; 1.6 g protein; 24 mg cholesterol; 141 mg sodium. Full nutrition

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Reviews

Read all reviews 231
  1. 299 Ratings

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Most helpful positive review

Awesome! I did make a couple changes to make it even healthier still! I didn't have oat bran so I used ground flax seed. Instead of butter I used 1/4 cup vegetable oil, 1/4 cup vanilla yogart...

Most helpful critical review

Ehhh...I tried this recipe only substituting canned pumpkin for the squash. The mini muffins didn't really have any flavor. The butter and banana were really the only things I could taste, and e...

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Awesome! I did make a couple changes to make it even healthier still! I didn't have oat bran so I used ground flax seed. Instead of butter I used 1/4 cup vegetable oil, 1/4 cup vanilla yogart...

Very good! This recipe made 24 mini and 7 regular sized muffins for me. I couldn't find oat bran in the store so I used oatmeal and it worked just fine.

We absolutely loved these muffins. So flavorful and moist! I made two small changes; I added one teaspoon of baking powder and added 1/2 cup of raisins that I "plumped up" in some unsweetened, h...

Followed the recipe as is (HATE it when I read reviews of things people added, deleted or changed! Its not the same recipe so they shouldn't review it...I digress...). My 18 month old is SUPER...

Thank you for this recipe! I wanted one that was healthy enough for my tough standards as a diabetic for a quick breakfast or snack, and this was PERFECT! I replaced the baby food squash with ...

Love these! And we are not toddlers. No changes.

My 2-yr old VERY picky eater loved these! I did make a few changes. I replaced 1 of the bananas with a 4oz. jar of spinach baby food, cut back the sugar a bit, and I couldn't find oat bran so ...

My kids loved these almost as much as I did... So moist and yummy. Definitely a new favorite! (Used canned pumpkin, half ap/ half wheat flour, and I didn't have oat bran so I subbed 1/4 c flaxs...

OMG these things are so dang tasty! I think my husband and I like them even more than our picky toddler! Just be sure that your grated carrot does not exceed 1 total cup of carrot, because the...