Average But Inspired

Inspiring creativity at home.

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Deceptively Delicious Toddler Muffins

Picky Eaters.  My kids are the WORST.  It’s like alarms and sirens go off anytime anything that’s remotely good for them is placed within a 5 inch radius.  Do you feel my pain?

If so, you NEED these muffins in your life.  They’re full of good veggies and fiber, and the best part is that they don’t even taste like it.  Your kids will not turn up their noses at these toddler muffins.  I can pretty much guarantee it!  (They may also like these yummy Strawberry Banana Yogurt Muffins, too!)These muffins are packed with fruit, veggies & fiber, but your kids will never know! They taste SO GOOD!My kids happily devour them any chance they’re given.

Don’t believe me?
Photos don’t lie.
I am so happy to have found a way to sneak some healthy foods into my extremely picky eaters’ mouths.
If you want to make some of these for your family, you need these ingredients:
  • 1/2 cup of butter, softened
  • 1/2 cup of brown sugar
  • 2 bananas, mashed
  • 1 (4.5 oz) jar of baby squash
  • 2 grated carrots (I used the pre-cut matchstick carrots)
  • 2 eggs, beaten
  • 1 cup of all-purpose flour
  • 1/2 cup of oat bran (I used Kellogg’s All-Bran Buds)
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt

And then here’s the nitty gritty on how to make up a batch.

  1. Pre-heat your oven to 375 degrees and grease 12 standard muffin cups.
  2. Cream together the butter and brown sugar until smooth.
  3. Mix in the mashed bananas, squash, carrots and eggs.
  4. Stir in the flour, bran, baking soda, pumpkin pie spice and salt.
  5. Stir to combine ingredients, and then distribute evenly amongst the muffin cups.
  6. Bake for 15 to 20 minutes, until a toothpick comes out clean.
  7. Eat within two days or freeze.
These deceptively delicious toddler muffins freeze very well and have become a quick and easy breakfast favorite at my house.
Do you have any sneaky recipes you make for your family?  Please share!
– Bre

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Comments

    • I have been searching for recipes for my daughter, who will not eat most healthy foods that she needs to eat. I can’t wait to try it and buying grated carrots, what a wonderful idea. Tiffany

    • Hi, Tiffany! I hope this recipe is one she loves then! My kids still ask me to make these regularly! And yes, definitely buy those grated carrots. They’re such a timesaver (and I am all about saving time)! 🙂

    • Hi! I would try baby sweet potatoes. I think the consistency would be the same as the baby squash, and the flavors would work well with the pumpkin pie spice, brown sugar, etc. Enjoy!

    • Hi Sheri – I bet that would work perfectly! In fact, I may have to give that a try sometime! Thanks for the idea. 🙂

  6. Hi,
    These muffins look fabulous, I am definitely going to try with grandkids. Just wondering if you happen to have nutrition info?
    Thanks, Tammy

    Reply

    • Hi, Tammy! I hope you and your grandkids enjoyed them. I’m sorry but I don’t have any precise nutrition info. Thanks!

  7. Have you tried coconut oil instead of butter? That would make it healthier. I’m also wondering if there’s a way to omit the sugar without ruining the consistency.

    Reply

  8. For even more fiber I would recommend replacing one or both eggs with 1 Tbsp ground flax + 3 Tbsp water mixed. Flax is a great source of fiber. My daughter now needs a high fiber diet so I’m looking for ideas!

    Reply

    • Hi, Sarah – thank you so much! This is a really great tip!!! My son is literally eating like he has a hollow leg these days, so I am looking for ways to make his food even more filling. I appreciate this so much!

  9. Oh my goodness! I just made these and I followed the recipe exactly (I grated the carrots by hand but I totally should get the already grated kind)! They are ridiculously good. I made them to sneak veggies into my toddlers diets but my husband just ate 3 and I ate one (I could probably eat 3 but I’ll refrain). The kids haven’t tried them yet but I’m sure they’ll love them. Thank you for the recipe, I have a feeling I’ll be making it frequently 🙂

    Reply

    • Alex, you made my evening! Thanks for this sweet note. I’m so glad the muffins were a hit; even if for an unexpected audience! 🙂 Hopefully your kids will like them even more than your husband! Have an awesome weekend.

  10. Just made these and subbed the squash for ~ 2 “kid pouches” of carrots, apples and something else. Would like to try other mixed kid pouches as well! Big hit among 2 year old & husband (and self, obv.). Fun & easy to bake w/2 year old as a helper :). Thank you for posting!

    Reply

    • Yay! Wendy, I am so happy to hear that these were a hit! It sounds like your substitutions were awesome. I also love to make these with my kids. They still gobble them up two years later! And they even know they’re healthy now. Thanks for stopping by and sharing your good results!

  12. I tried these today and loved them! We don’t have kids yet but these will make great breakfasts/snacks for my husband and I. Thanks!

    Reply

    • Hi, Megan! I am so glad you liked them!! I agree that they’re really good and not just for kids. Thanks for leaving this nice note!

    • Hi, Sarah – good question! I used about 1/4 cup, just because I was trying to hide them from the kids as much as possible. You could start with that and add more if you make them again another time. Also, I’ve found it’s better to chop them up just a little bit, rather than leaving them in their full matchstick size, because they’re less noticeable to the kiddos that way. 🙂

    • Hi, Krista – I’m so sorry that I do not! That would be a great feature to add to my blog in the future though. If you highlight the recipe text, copy and paste it into an email, you could send it to yourself and print it that way. Sorry for the inconvenience! Thanks for stopping by!

  15. I made these last night and used the matchstick carrots however, they turned green during the baking process?? Any ideas as to why? Should I toss them all away?

    Reply

    • Hi, Courtney! I think they’re still fine! This hasn’t happened to me, but I found this on Google: “Harold McGee, author of On Food and Cooking, explains that carrots turn green when the batter “contains too much baking soda, or when the soda isn’t evenly mixed in the batter.” Carrots contain pigments that are sensitive to changes in pH balance.” Hope that helps!

  17. Hi 🙂 These look yummy but can I substitute Kellogg’s Raisin Bran instead of bran and would it be the same measurement? Thanks

    Reply

    • Hi, Sue! Well, I’ve never made them that way so I’m not totally sure. I think you could try it with slightly less, but I think I’d mash them up first so they’re more of a pulpy texture instead of actual flakes in the muffins. Good luck!

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