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Toddler muffins recipe

Toddler muffins recipe

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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Vegetable muffins
  • Carrot muffins

These slightly sweet muffins are made with bananas, butternut squash and carrots. Perfect for picky eaters!

8 people made this

IngredientsMakes: 24 mini muffins

  • 115g butter, softened
  • 70g brown sugar, or to taste
  • 2 large bananas, mashed
  • 1 (125g) jar squash baby food
  • 2 carrots, grated
  • 2 eggs, beaten
  • 125g plain flour
  • 45g oat bran
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon allspice or cinnamon
  • 1/2 teaspoon salt, or to taste

MethodPrep:15min ›Cook:15min ›Extra time:10min cooling › Ready in:40min

  1. Preheat an oven to 190 C / Gas 5. Grease 2 mini-muffin trays or 1 standard muffin tray.
  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, bicarbonate of soda, allspice and salt until just combined. Spoon the mixture equally into the prepared muffin tray.
  3. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 15 to 20 minutes. Cool in the tin for 10 minutes before removing to cool completely on a wire rack. Store at room temperature for up to two days, or freeze.

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Reviews & ratingsAverage global rating:(309)

Reviews in English (238)

by hbarlow

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!-16 Dec 2011

by Sara

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.-16 Nov 2011

by Sarah Jo

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!-17 Nov 2011

Easy Berry Muffin recipe for Toddlers to Make

If you always end up with left over fruit from your toddler then these easy berry muffins for toddlers to make are the perfect solution! I save all the uneaten berries, freeze them and then use them for these muffins. Of course, fresh or frozen berries will work just as well too!

What is a plain muffin?

I didn’t really know what a plain muffin was in her mind, but I decided on no mix-ins, no banana, and no cinnamon. Kind of like a corn muffin, you know? Delicious but simple.

But I always like to add some good nutrition to our muffins to know they will be filling and more than just flour, sugar, and butter. While there is nothing wrong with a classic muffin from time to time, I know we feel our best when we go lower on the sugar and higher in protein and fiber. Especially if we will be enjoying muffins for breakfast — I want to make sure my toddler has good fuel for a (hopefully) tantrum-free morning.

Ingredients Needed

I love make ahead grab n' go breakfasts and snacks. Especially when they're super easy to make, like our Broccoli Cheddar Quinoa Bars and our Peanut Butter Chocolate Energy Bars. And also when all the ingredients are pretty much staples in our kitchen.

Once you have your base of the oats, flour, salt, baking soda, cinnamon, milk, bananas, maple syrup, eggs, and vanilla extract, then it's up to you! You can bake them in muffins as they are, or add a variety of goodies! This batch we decided to make Strawberry Almond Chia, Blueberry Apple Flax Seed, and finally a "Carrot Cake" made of carrots, raisins, and nutmeg.

Mixed with the banana oat base and they're ready to go. Baked for 30 minutes and boom. Healthy Toddler Banana Oat Muffins - 3 fun ways!
M tested and approved! Her first, the Strawberry Almond Chia, she loved so much I had to take the wrapper away from her because she was eating part of the wrapper when she was trying to scrape it clean. ha!

Even better, these little muffins of healthy deliciousness freeze great. So for a 3 days this past week, M not only had breakfast done, but each one was different! And once Baby K #2 comes, I'm sure that we'll be sooo happy to have these guys in the freezer to pull out for a quick nutritious breakfast when our mornings become even crazier.

These will also be fun to experiment with flavors with your little one. Let him/her decide what creations to make! I can't wait for the next batch to see what my little M wants to make. Based on her current food favorites, I have a feeling she'll ask for toast, mangos, and rice muffins! 😛

These Healthy Carrot Cake Muffins Are the Perfect Afternoon Treat

The power of the mini muffin shouldn’t be underestimated. They’re so handy to have around for breakfast, snacks, or lunch-box treats. They’re just as easy to make as regular muffins, and they feel extra special because they’re bite-sized (what is it about miniature things that are just cute?).

It’s for this reason — and many more — that my next baking project is going to be these mini carrot cake muffins from Amy Palanjian of Yummy Toddler Food. “These muffins are made with mostly pantry staples and have the best texture, even after sitting in the fridge for a few days,” Amy explains. “I love them with golden raisins and have been making them for my own snacks on repeat lately.“

For a treat that tastes this much like carrot cake, these muffins are more healthful than one might expect. The muffins are made with rolled oats and whole-wheat flour, and they are low in both added sugar and oil. Most of the sweetness and moisture comes from unsweetened applesauce. And they contain a ton of freshly grated carrots for fiber, vitamins, and flavor. 

These muffins are so moist and tender you won’t even miss the cream cheese frosting. But, if you’d like to make them even more like a cupcake — possibly for a celebration or a special day at school — Amy says you can mix up an easy frosting by adding a bit of vanilla and honey to softened cream cheese and beating it until it’s fluffy and spreadable. 

Healthy Toddler Muffins

I’m fairly cautious when it comes to what I feed Carter. I have been trying my best to stay away from chemical laden and empty caloric snacks and to feed him whole, nutritious foods. I never thought that it would actually be a challenge. I’m having a problem with food in general when it comes to my son. He will either refuse to eat it or only have a tiny amount and not be full. It’s frustrating. When it comes to snacks: he won’t let you feed him. He only wants to feed himself – but he can’t live off of cheese and toddler snacks forever (I hate giving him those toddler snacks). I was inspired one day when I came across a muffin idea using jarred baby food from my mom. I never thought about baking with baby food. The particular recipe was loaded with butter, sugar and a lot of junk so today. Here is the recipe for Healthy Toddler Muffins.

This recipe isn’t 100% clean, it does have some processed ingredients (brown sugar and the butter flavored cooking spray I used) but I’m okay with that. This is a lot better then the pre-packaged foods I can buy at the grocery store. As for the results – these muffins are amazing. Within minutes of having them in the oven my home was filling with the aroma of home baked goodness (the pumpkin pie spice was a brilliant addition). I was really concerned about the squash, but you don’t even notice it when you taste it. Carter loved them and ate three right away, I did something right.

This is a fairly basic recipe and the addition of apples, pecans, quinoa or whatever other ingredients and flavors will only enhance it. I plan on trying all three next time around and I encourage all of you to try it as well. If you have, please come back and leave me a comment of what you added.

The fun with gingerbread men comes in the decorating stage, where your little ones can get creative with the icing.

You can use all kinds of things, such as gumdrops, jelly beans and other sweets to dress up your gingerbread men and women however you want!

Whatever it is you’re cooking up in the kitchen, be sure to let your little ones get involved, even if they’re only watching and helping with the washing up, as it’s a great way to expose them to food, nutrition and some important skills which they’re going to need to use for themselves one day!

Baking with your children isn’t the only fun past time you can do with your kids. Role-play is an important part of your child’s development, and why not let them push a dolls pram along with their favourite doll, just like mum & dad!

Pumpkin Spice Muffins for Baby + Toddler

These mini pumpkin muffins for baby (or you!) are moist and tender with hints of warming cinnamon, nutmeg and allspice. Pumpkin puree is the star of these muffins and besides giving them a sweet earthy flavor, it is also packed with nutrients that help boost vision, promote sleep and are full of healthy fiber to keep baby&rsquos tummy full and happy. The perfect muffin for baby&rsquos breakfast or snack and for your mid-morning cup of coffee treat.

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Toddler muffins recipe - Recipes

So Clara is going through this thing, where all she wants to eat is bread, cheerios, and yogurt. She doesn't want ANY vegetables. Probably partly a phase, and partly because those nasty molars she has coming in. At any rate, the girl needs some veggies in her life. When I came across this recipe on Pinterest, I thought it was worth a try since it has bananas, squash, oats, and carrots in it.

She eats these up like they are the best thing on earth. And that makes this mama very happy.

They do actually taste good. I had a few right when they came from the oven. You can mainly taste the banana. They freeze well too, so you can make a big batch of them and always have them on hand for a snack, or for breakfast. I would highly suggest these to anyone whose kiddo refuses the veggies (because I know I'm not the only one!).

  • 1/2 cup butter , softened
  • 1/2 cup brown sugar
  • 2 large ripe bananas, mashed
  • 1 (4.5 ounce) jar baby food squash
  • 2 carrots, grated
  • 2 eggs, beaten
  • 1 cup all-purpose flour
  • 1/2 cup oats
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt

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, oats, 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 for regular muffins (8-9 minutes for mini - but keep an eye on them.. every oven is different). Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store at room temperature in an air-tight container for up to two days, or freeze. To freeze, place muffins on a tray and 'flash freeze' in freezer for about 10 minutes. Then place muffins into a freezer bag and back into the freezer. Take out and thaw as you need them.

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