Healthy Toddler Muffins
I’m fairly cautious when it comes to what I feed Carter. I have been trying my best to stay away from chemical laden and empty caloric snacks and to feed him whole, nutritious foods. I never thought that it would actually be a challenge. I’m having a problem with food in general when it comes to my son. He will either refuse to eat it or only have a tiny amount and not be full. It’s frustrating. When it comes to snacks: he won’t let you feed him. He only wants to feed himself – but he can’t live off of cheese and toddler snacks forever (I hate giving him those toddler snacks). I was inspired one day when I came across a muffin idea using jarred baby food from my mom. I never thought about baking with baby food. The particular recipe was loaded with butter, sugar and a lot of junk so today. Here is the recipe for Healthy Toddler Muffins.
This recipe isn’t 100% clean, it does have some processed ingredients (brown sugar and the butter flavored cooking spray I used) but I’m okay with that. This is a lot better then the pre-packaged foods I can buy at the grocery store. As for the results – these muffins are amazing. Within minutes of having them in the oven my home was filling with the aroma of home baked goodness (the pumpkin pie spice was a brilliant addition). I was really concerned about the squash, but you don’t even notice it when you taste it. Carter loved them and ate three right away, I did something right.
This is a fairly basic recipe and the addition of apples, pecans, quinoa or whatever other ingredients and flavors will only enhance it. I plan on trying all three next time around and I encourage all of you to try it as well. If you have, please come back and leave me a comment of what you added.
Healthy Toddler Muffins
- 1/4 cup brown sugar
- 1/4 cup unsweetened apple sauce
- 2 bananas mashed
- 2 handful of baby carrots grated
- 1 jar organic butternut squash baby food
- 2 eggs
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup oat bran flakes
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp sea salt
- Preheat oven to 375 F and spray mini muffin tins with non stick cooking spray (I used butter flavor).
- Beat the brown sugar and apple sauce in your mixer until mixed well.
- Add carrots to food processor (I used a Ninja blender) and pulse until they're grated. Add to mixer along with bananas and the jar of baby food. Mix until well combined.
- One at a time add eggs, allowing time for the first egg to be incorporated before adding the second.
- At this point you can add the dry ingredients and beat until it comes together.
- Bake for 20-22 minutes, or until toothpick comes out clean.
I hope you and your family enjoy them as much as we do. Don’t forget to Pin It!
*I have asked where the base of this recipe has come from, and the original recipe is from All Recipes I have added applesauce, fruit and I tend to vary my flours. Like with everything, it’s a little different each time I bake it 😉
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This sounds quite interesting. Definitely full of great food and super healthy ingredients. I would probably puree my own butternut squash to add in, but other than that, It sounds quite delicious.
I was too lazy 😛
Some times you just ahve to be sneaky when it comes to the little ones and veggies. At least I do. We will have to give these a try.
This recipe makes me feel better on what I’m giving him.
I’ve never thought of adding baby food to muffins – that totally makes sense! Thanks for the great recipe – will be trying it soon!
You’re welcome 🙂 This recipe is so versatile you can try anything
Great idea, and sounds tasty!! Can’t go wrong with muffins!
They are tasty. He’s polishing off the last two right now 🙂
I love this recipe1
Thanks Mitch! It’s really good!
I’ve been using baby food in my cooking for years! Add any type of baby food to spaghetti sauce and you get the extra nutrients without the kids knowing that veggies were added! *wink. I love this recipe! So clean!
Great tip Jenn!
Oh these look great, gotta make something like this for my son..allergy friendly. 🙂
I would eat those muffins myself. Great recipe, I’m going to share it with my brother and sister in law who have a toddler.
These look delicious Ronda! There is nothing better than a great muffin & some fruit for a snack! I love pumpkin pie spice in lots of baked goods too! I made homemade mini-muffins for my kids when they were little too. I also used to make homemade mac & cheese and homemade rice & veggies in muffins tins and put them in the freezer so I would have a great toddler meal on hand for things like lunches. I always try to give my kids whole, unprocessed food as well. My daughter is now 16 and she is the healthiest, cleanest teen eater I know!
That’s great to hear Angie! Good call on freezing mac & cheese. I just frozen some turkey chili. 🙂
I love this recipe! Especially the use of butternut squash. When my kids were little, I’d always want to give them muffins but avoided it due to the sugar content.
I was so surprised that even with this low sugar, how sweet it was. I think next time, I may not even add sugar. It may not need it with the bananas.
Those muffins look lovely. I really like that they are so good for you!
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I cannot wait to make these for not only my daughter by myself as well : ) do you know the nutritional facts for these, like calories per muffin? Thank you!
I’m sorry, I don’t. Not yet anyway. I am hoping to make some tonight (but it won’t be the exact recipe) and if I remember, I will try to track it and get back to you. No promises as my brain checks out when the little guy goes to bed haha.
This is the second time I make them and my daughter loves them. One question, they seem to come out very gooey instead of bread/muffin like. Is this normal? I did check them twice with toothpicks before taking them out of the oven. So I’m not sure what it could be. Thanks!!
Hmm…that’s weird. I just made them the other day too and they came out like a normal muffin. Actually they almost make me think of banana bread (i use big bananas). Sometimes I have to let them cook a little longer. I swear it is different every time.
Almost the same as mine! I add ground 1 Tbs flax seed, 1 tsp. homemade vanilla extract and a grated zucchini squash to mine.
MMMM! I was planning on doing zucchini from my garden – they didn’t grow this year :|. What the heck, right? I add chia sometimes too. It changes everytime 😉
Hi! I made these muffins tonight minus the carrots because I didn’t have the time for those BUT these are very yummy! My only problem is, they turned out kind of ” rubbery” I’m not sure how to describe it. I feel like I could bounce one lol they don’t have a crumbly bread texture. I’m sure with more organic things, the tastes & textures we are so use to in more processed foods aren’t comparable. I just wanted to know if yours turned out the same? Thicker & more cushy? I also used paper cupcake liners …. big oops for this recipe. The bulk of the muffins stuck to the paper & definitely weren’t salvageable lol but for the kiddo they are just the right size anyway. 🙂 & packed with good flavor I think! Hope he enjoys them for our grab & go breakfast tomorrow!
Hi Rose, I never had them turn out “rubbery” BUT they aren’t a super moist cake-like texture. My guess is the oat flour. I’m planning on re vamping the recipe in the next while anyway 🙂 More moisture I think is needed.
Did you use a large or small jar of squash?
Small. I just buy a large jar and put half in 🙂
This is one of the few ways I can get my 3yo to eat veggies. I’ve made about 3 batches so far and he chows them. Thank goodness for this recipe!
Thank you Tawyna! I’m glad it works for you!
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These are so easy to make and turned out amazing. My son ate 2 right when they came out the oven and cooled down. I am making our second batch and plan to freeze some for busy days. So happy I came across this recipe. I was hesitant on the baby food but the flavor overall is good. And they are not to dry but not overly moist. We will def. Be making again
AWESOME! I love to hear that Heather 🙂
Thanks so much for the recipe!! I have the same issue with my son. Hoping these work for him! 🙂
Made these today, they turned out great! I used frozen butternut squash in place of the baby food. Made 12 mini muffins and 10 regular ones. The minis only needed 12 minutes to bake, the others took 20. Only comment I have is to mix in the cereal last, or else the flour clumps up against it, and can’t be mixed in properly.
That’s great to hear! I’m so intimidated with butternut squash (I have never tried it) so I just buy the organic baby food. I’ll have to put on my big girl pants and give it a go 🙂
Oh, frozen butternut squash is useless, except for baking with! But if you haven’t tried butternut squash, you must! It’s the very best squash! Love it in a creamy soup, or roasted and cubed inside pulled pork tacos. It’s delicious!
I love how healthy these muffins are, especially with the apple sauce, bananas, baby carrots and butternut squash These muffins are awesome !
These muffins are FANTASTIC. My 3 year old grandson loves them. This is the child that won’t eat any!!!
His parents were amazed and yes I will share the recipe with them. More please of recipes that incorporate veggies and fruit in a toddler food they will eat!!!!!!
Thanks so very much
I love hearing this Carole! If you like this then check out randanutrition.com it’s my nutrition site and I am going to be sharing more toddler friendly recipes over there (my daughter just turned two so I get it 🙂 ).