Sneaky Toddler Muffins

My toddler is a decent eater, but he could always use more fruits and veggies.  Everyone could, really!  These muffins have carrots, banana, and squash in them and with the pumpkin pie spice, they smell (and taste) delicious!

recipe is slightly adapted from All Recipes.


1/2 cup unsalted butter
1/2 cup brown sugar
2 large mashed bananas
1 container of baby food squash
1 cup of grated carrots
2 eggs
1 cup whole wheat flour
1/2 cup traditional oats
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt

Preheat oven to 375.  Fill muffin tins with paper liners.

Cream butter and brown sugar.  Add in bananas, squash, carrots, and eggs.  Stir in flour, oats, baking soda, pumpkin pie spice, and salt.

Using a soup ladle unless you have another way you like minimizing batter-mess, fill muffin papers about 1/2-3/4 full.

Bake for 15 to 20 minutes.  Let cool before giving to children!


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  2. These mini muffins were excellent! I substituted coconut oil for the butter and also used one egg and for the other, I used flaxseed mixed with water. My husband was popping them in his mouth, and I had to run him out of the kitchen so there would be some left for the baby!

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