Healthy Toddler Muffins

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
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4 from 3 votes

Healthy Toddler Muffins

A great healthy treat for picky toddlers.
Course Snack
Cuisine American
Keyword healthy muffins, kid food, toddler muffins
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 36 mini muffins
Calories 32kcal


  • 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.


Serving: 12g | Calories: 32kcal | Carbohydrates: 6g | Protein: 1g | Cholesterol: 9mg | Sodium: 71mg | Potassium: 48mg | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 0.6mg | Calcium: 5mg | Iron: 0.3mg
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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 😉

46 comments on “Healthy Toddler Muffins”

  1. Did you use a large or small jar of squash?

  2. 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!

  3. Pingback: Summer Activity Ideas for Kids

  4. 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

  5. Thanks so much for the recipe!! I have the same issue with my son. Hoping these work for him! 🙂

  6. 5 stars
    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 🙂

    • 5 stars
      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!

  7. I love how healthy these muffins are, especially with the apple sauce, bananas, baby carrots and butternut squash These muffins are awesome !

  8. 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 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 🙂 ).

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