Toddler Muffins

We have been going through a picky stage right at the moment.  We eat breakfast like a champ, but lunch and dinner havem been a challenge.  Takes only a few bites and then she's done.  It is frustrating, but I know she isn't going to starve.  

One good thing is she's a little muffin girl.  The great thing about muffins, you can add lots of healthy fruits and veggies and your little one won't even notice.  Fabulous!

Vivian LOVED these muffins.  She ate 3 back-to-back after they came out of the oven.  These were your regular size muffins as well, not mini muffins.  They really are THAT good!  Loaded with fruit and veggies.

I didn't take any pictures, but they're muffins.  Nothing spectacular.

The BEST Toddler Muffins via here

Ingredients

1 cup brown sugar

⅓ cup of plain or vanilla yogurt (heaping cup)

⅓ cup unsweetened applesauce

¼ cup butter, softened

3 eggs

1 cup pumpkin puree

1 cup finely shredded carrots (about 2 medium carrots)

2-3 very ripe bananas, smashed (the riper the better)

1 cup quick oats

1 cup whole wheat flour

1 cup all-purpose flour

1 tsp salt

2 tsp baking soda

2½ tsp cinnamon

⅛ tsp nutmeg (optional)

Instructions

Preheat oven to 375 degrees

Cream together: sugar, yogurt, applesauce and butter

Add eggs, pumpkin, carrots, and bananas

Mix well add all dry ingredients: oats, wheat flour, all-purpose flour, salt, soda, cinnamon and nutmeg

Mix until combined

Scoop batter into greased mini or regular muffin tins. Can use cupcake liners if you prefer. Recipe can make 48 mini muffins or 20-24 regular size muffins.

Bake at 375 for 12-15 minutes for mini-muffins or 15-18 or until toothpick comes out clean for regular size muffins.

Remove from pans and cool on cooling rack.