“Mini muffins for finicky toddlers with the addition of fruit and veggies. My son is 2 and has been eating these for a year. I always keep a supply in the freezer, he loves them frozen especially when new teeth are coming in! Adults love them too. Great for play groups! Recipe makes 24 mini muffins or 12 regular-size muffins.” - by Lori
Ingredients
Adjust Servings
Original recipe yields 24 mini muffins
Directions
- Preheat an oven to 375 degrees F (190 degrees C). Grease 24 mini muffin cups or 12 standard muffin cups.
- 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, 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. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store at room temperature for up to two days, or freeze.
Nutrition
Amount Per Serving (24 total)
- Calories
- 89 cal
- 4%
- Fat
- 4.5 g
- 7%
- Carbs
- 11.8 g
- 4%
Based on a 2,000 calorie diet
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Reviews (131)
Rate This Recipe
"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 eg..." See moreg 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!"
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 cha..." See morei before adding them to the batter. Out of the whole recipe, two muffins remain. Even my husband inhaled them!"
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