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!)
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.
Yield: 12
Deceptively Delicious Toddler Muffins
These healthy muffins are packed with fruits, veggies, and fiber. They're a wonderful, nutritious kids breakfast or kids snack.
Prep Time
10 minutes
Cook Time
17 minutes
Total Time
27 minutes
Ingredients
- 1/2 cup of unsalted 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
Instructions
- Pre-heat your oven to 375 degrees and grease 12 standard muffin cups.
- Cream together the butter and brown sugar until smooth.
- Mix in the mashed bananas, squash, carrots and eggs.
- Stir in the flour, bran, baking soda, pumpkin pie spice and salt.
- Stir to combine ingredients, and then distribute evenly amongst the muffin cups.
- Bake for 15 to 20 minutes, until a toothpick comes out clean.
- Eat within two days or freeze.
Nutrition Information:
Yield:
12Serving Size:
1 muffinAmount Per Serving: Calories: 182 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 51mg Sodium: 231mg Carbohydrates: 24g Fiber: 2g Sugar: 11g Protein: 3g
This data was provided and calculated by Nutritionix. Average But Inspired bears no responsibility for calculation errors. Nutrition information isn't always accurate.
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
What a great idea! All the ingredients look yummy to begin with. I’ve never thought about using matchbook carrots–that’s so smart. I can’t stand hand-grating!
Hi there, and thanks! Yes I take the easy way out on anything involving cooking – I would never hand-grate carrots (or cheese!). 🙂
Wow! I could of used this recipe several times for my kiddos. Pinning for later. 🙂
What if your kid is allergic to squash? What can I substitute?
Do you think I could use canned pumpkin instead of bay food squash?
Hi,
These muffins look fabulous, I am definitely going to try with grandkids. Just wondering if you happen to have nutrition info?
Thanks, Tammy
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.
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!
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 🙂
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!
Very tasty! My 19-month-old gobbled it down, and I had one for breakfast, too!
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!
How much of the precut matchstick carrots do you use?
I;m trying to find a way to print this. do you have a button for that?
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?
Cool! Did you get this idea from the book deceptively delicious?
Hi 🙂 These look yummy but can I substitute Kellogg’s Raisin Bran instead of bran and would it be the same measurement? Thanks
What can I use instead of pumpkin pie spice? We hav’nt got it in Denmark.
These were so good! I didn’t have bran so instead I used 1/4 C flaxseed and actually did 1/4 C granulated sugar because I was afraid of them not being sweet enough. They were so sweet and fluffy! I may tone back the sugar and do more flax next time. I also used a sweet potato/apple/pumpkin puree instead of squash. These are my new favorite muffins and I love knowing my kid is getting at least a little bit of veggie and fiber! Do your kids have a name for these muffins?