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  • Melanie Mayberry

    Toddler Muffins: Previous Pinner says "These are delicious! I have to admit...I'm not the healthiest adult, so stealing a couple from my kids on the way out the door could very well be my way to sneak a little fruit & veggie into my diet too:)" I agree, can't hurt to have some healthy muffins around for the snacks :)

  • Lyndsay Bodily

    Toddler Muffins *****LYNDSAY'S TAKE: Daniel is becoming quite a picky eater so I made these, hoping he'd like them, since they are chock full of good things. And, he LOVED them. I made them in mini muffin tins and he ate four at his first sitting. The other kids also liked them, especially James! I used fresh acorn squash rather than the baby food and also 1/2 wheat flour 1/2 white flour. Next time I will use all wheat. And, cook for 10 minutes in the mini muffin pan.

  • Laura R

    Veggie Muffins Recipe

  • Sandra Ingram-Wright

    Toddler Muffins Ingredients 1/2 cup butter, softened 1/2 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 1/2 cup oat bran 1 teaspoon baking soda 1 teaspoon 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 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.

  • Tracy Monroe

    Toddler Muffins Recipe. Mini muffins with bananas, squash and carrots. Good for getting veggies into a picky eater.

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