Toddler Muffins Recipe

Ingredients

• cup unsalted butter, softened
• cup brown sugar (or to taste)
• 2 large bananas, mashed
• 1 (4.5 ounce) jar squash baby food
• 2 carrots, grated
• 2 eggs, beaten
• 1 cup all-purpose flour
• cup oat bran
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• teaspoon salt

Directions

Step 1: Preheat the oven to 375F (190C). Grease a 24-cup mini muffin tin or a 12-cup standard muffin tin.

Step 2: In a mixing bowl, beat the softened butter and brown sugar together until smooth and creamy.

Step 3: Stir in the mashed bananas, squash baby food, grated carrots, and beaten eggs. Mix well until all ingredients are combined.

Step 4: Gradually add the flour, oat bran, baking soda, pumpkin pie spice, and salt. Stir until the batter is just combined dont overmix.

Step 5: Spoon the batter evenly into the prepared muffin cups, filling each cup about full.

Step 6: Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 7: Let the muffins cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.

Step 8: Store the muffins at room temperature for up to 2 days, or freeze for longer storage.

Nutrition Facts (per serving)

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary depending on your calorie needs. If you're following a medically restrictive diet, please consult your doctor or dietitian before preparing this recipe.