Average But Inspired

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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.
Yield: 12

Deceptively Delicious Toddler Muffins

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

  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.

Nutrition Information:

Yield:

12

Serving Size:

1 muffin
Amount Per Serving: Calories: 182Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 231mgCarbohydrates: 24gFiber: 2gSugar: 11gProtein: 3g
This data was provided and calculated by Nutritionix. Average But Inspired bears no responsibility for calculation errors. Nutrition information isn't always accurate.
© Bre Eggert
Cuisine: Muffins / Category: Food
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

    • Tiffany says

      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

    • Bre says

      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)! 🙂

    • Bre Eggert says

      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!

    • Bre says

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

  6. Tammy says

    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

    • Bre says

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

  7. Alyssa says

    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. Sarah Keller says

    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

    • Bre says

      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!

    • Skye says

      Hi Bre
      My daughter was suffering with constipation, but after major diet changes she’s regular again, and we’re both Happy.
      I halved this recipe (made 6 large muffins) and added
      1 flax egg
      2Tbsps zucchini plus 2Tbsps carrots both shredded which =1/4cup
      1Tbsp coconut flour
      Also I used steamed sweet potato instead of jarred pumpkin.
      Used Red Bran instead of Kellogg’s bran buds.

      I give her one muffin everyday as a snack, she devours it.
      I hope this helps other mother who are dealing with constipated kids.
      Thank you for the original recipe it saved my daughter.

    • Skye says

      Hi Bre & Sarah
      My daughter was suffering with constipation, but after major diet changes she’s regular again, and we’re both Happy.
      I halved this recipe (made 6 large muffins) and added
      1 flax egg
      2Tbsps zucchini plus 2Tbsps carrots both shredded which =1/4cup
      1Tbsp coconut flour
      Also I used steamed sweet potato instead of jarred pumpkin.
      Used Red Bran instead of Kellogg’s bran buds.
      350 for 35 mins.

      I give her one muffin everyday as a snack, she devours it.
      I hope this helps other mother who are dealing with constipated kids.
      Thank you for the original recipe it saved my daughter.

    • Bre says

      Hi, Skye! YAY!! I’m so happy it is helping her! Constipated kiddos are the worst. I felt so so bad for my little guy with all of his issues. Eventually we also started giving him extra fiber via Fiber Gummies vitamin chews, and that worked WONDERFULLY, too!

  9. Alex says

    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

    • Bre says

      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. Wendy McGovern says

    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

    • Bre says

      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. Megan says

    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

    • Bre says

      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!

    • Bre says

      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. 🙂

    • Bre says

      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. Courtney says

    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

    • Bre says

      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. Sue says

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

    Reply

    • Bre says

      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!

  19. Kelly R says

    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?

    Reply

    • Bre says

      YAY! I’m so happy you like them!! Your modifications sound amazing, too! My kiddos just call them “those yummy muffins.” Haha!!

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