Toddler Muffins are still BIG in our household. I just made another batch, and this time I ran the calories.
The Little Guy devours two a day. I plan on getting my bird-like little niece hooked on them as soon as I can. She fell hard for the Quinoa Bites. It’s only a matter of time and devotion to the cause, and these Toddler Muffins will make their way into her heart. Along with the bananas, squash and carrots they’re packed with…
Makes 12 regular-sized muffins
1/4 c. canola-vegetable oil blend
1/4 c. plain whole-milk yogurt
1/3 c. light brown sugar
2 lg. bananas, mashed
1-4.5 oz. jar baby food squash puree
2 carrots, grated
2 large eggs, beaten
1/2 c. all-purpose flour
1/2 c. white whole wheat flour
1/2 c. instant oats
1 tsp. baking soda
1 tsp. pumpkin pie spice
1 tsp. ground cinnamon
1/2 tsp. salt
Preheat oven to 375. Grease muffin cups.
Cream together vegetable oil, yogurt, and brown sugar until smooth. Mix in the mashed bananas, squash, carrots and eggs. Stir in the flours, oats, baking soda, pumpkin pie spice and salt until combined.
Spoon batter equally into prepared muffin cups. Bake 15-20 minutes or until pick inserted into the center comes out clean. Cool in pans 10 minutes before removing to cool completely on a wire rack.
Store at room temperature up to 2 days or freeze. Or refrigerate!
Serving Size – 1 regular-sized muffin