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.
cup butter, softened
cup brown sugar, or to taste
large bananas, mashed
(4.5 oz) jar baby food squash
cup all-purpose flour
cup oat bran
tsp baking soda
tsp pumpkin pie spice
Preheat an oven to 375 degrees. 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
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