Healthy & Kid Friendly Muffins

Today I thought I would share with you one of the recent recipes I have tried – the author calls them “The BEST Toddler Muffins”. However not only does my toddler enjoy them but so does my 8 year old too 😉

Untitled-1

Recipe from Real Life Dinner
Serves: 12-24
Ingredients
  • 1 cup brown sugar
  • ⅓ cup of plain or vanilla yogurt (heaping)
  • ⅓ cup unsweetened applesauce
  • ¼ cup butter, softened
  • 3 eggs
  • 1 cup pumpkin puree
  • 1 cup finely shredded carrots (about 2 medium carrots)
  • 2-3 very ripe bananas, smashed (the riper the better)
  • 1 cup quick oats
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 2 tsp baking soda
  • 2½ tsp cinnamon
  • ⅛ tsp nutmeg (optional)
Instructions
  1. Preheat oven to 375 degrees
  2. Cream together: sugar, yogurt, applesauce and butter
  3. Add eggs, pumpkin, carrots, and bananas
  4. Mix well add all dry ingredients: oats, wheat flour, all-purpose flour, salt, soda, cinnamon and nutmeg
  5. Mix until combined
  6. Scoop batter into greased mini or regular muffin tins. Can use cupcake liners if you prefer. Recipe can make 48 mini muffins or 20-24 regular size muffins.
  7. Bake at 375 for 12-15 minutes for mini-muffins or 15-18 or until toothpick comes out clean for regular size muffins.
  8. Remove from pans and cool on cooling rack
You might also like:

Your email is never published or shared. Required fields are marked *

*

*