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.

Lori
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

88.6 calories; 1.6 g protein; 11.8 g carbohydrates; 23.8 mg cholesterol; 140.6 mg sodium. Full Nutrition

Reviews (253)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/16/2011
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. 3 egg whites instead of 2 whole eggs. 1/2 cup whole wheat flour 1/2 cup all purpose flour. I had to cook them a few minutes longer and they turned out moist and tasty! Read More
(331)

Most helpful critical review

Rating: 3 stars
01/08/2013
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 even then still kind of bland. For fun I tried a second batch using 1/2 c. applesauce instead of butter 1/2c. turbinado sugar instead of brown sugar still used canned pumpkin 2 T. flaxseed meal and did half the batch with craisins and half without. Thought the ones without craisins were just as bland and the ones with craisins were overpowered by the craisins. So this recipe is not a keeper for me. I really like the morning glory muffins from this website. Some similar ingredients and I like the way they taste. Read More
(10)
327 Ratings
  • 5 star values: 272
  • 4 star values: 43
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
12/16/2011
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. 3 egg whites instead of 2 whole eggs. 1/2 cup whole wheat flour 1/2 cup all purpose flour. I had to cook them a few minutes longer and they turned out moist and tasty! Read More
(331)
Rating: 5 stars
11/16/2011
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. Read More
(216)
Rating: 5 stars
11/17/2011
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 hot chai before adding them to the batter. Out of the whole recipe two muffins remain. Even my husband inhaled them! Read More
(208)
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Rating: 5 stars
01/26/2012
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 picky and I'm so happy he likes these muffins. Sneaky way to get in some veggies! Even I like them and I hate squash and carrots! Might try it with organic sweet potato baby food instead of the squash next time. Read More
(150)
Rating: 5 stars
10/11/2012
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 I used Wheat Germ. I used baby carrots, and just guessed the amount...I think I used a lot because I ended up with 48 mini muffins. But they were great! Baked them for about 16 min, and they turned out perfect. I know some people don't like when people review a recipe if they didn't follow it exactly. But I like seeing what people did and how they turned out. Read More
(57)
Rating: 5 stars
11/23/2011
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 half a cup of pumpkin puree only because that's what I had half the flour with whole wheat used a little less sugar and added a few packs of Truvia sweetner and a half cup chocolate chips - have to get in those antioccidants right?! Anyway these are yummy warm with butter - we heat them in the microwave cut in half and buttered - delicious! Read More
(56)
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Rating: 5 stars
11/20/2011
Love these! And we are not toddlers. No changes. Read More
(53)
Rating: 5 stars
04/24/2012
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 they will be too moist and won't cook well if you do. And I think they taste the best when made in the mini muffin pans because the edges get really brown and it adds to the taste. When they are hot out of the oven I can hardly stop popping them in my mouth. This is an excellent recipe and great not only for picky toddlers but the whole family as well! Read More
(33)
Rating: 5 stars
02/21/2012
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 flaxseed meal and 1/4 oatmeal. Also added 1tsp vanilla and 1tsp baking powder.) Read More
(32)
Rating: 3 stars
01/08/2013
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 even then still kind of bland. For fun I tried a second batch using 1/2 c. applesauce instead of butter 1/2c. turbinado sugar instead of brown sugar still used canned pumpkin 2 T. flaxseed meal and did half the batch with craisins and half without. Thought the ones without craisins were just as bland and the ones with craisins were overpowered by the craisins. So this recipe is not a keeper for me. I really like the morning glory muffins from this website. Some similar ingredients and I like the way they taste. Read More
(10)