My son is such a picky eater and very fickle. One day he likes macaroni and cheese then the next time I try to feed it to him -- he won't touch it! I was worried about him getting enough nutrition and came across this toddler muffin recipe.
What I like about the recipe (aside from the bananas, carrots and oats) is that it's very versatile. If you don't happen to have all of the ingredients, just use what you already have in your pantry. I haven't had jarred baby food in my home for a few months now so I substituted the baby food for a few tablespoons of vanilla yogurt. Don't have old-fashioned oats? Use you can use ground flax seed, oat bran (usually found near wheat bran in grocery stores) or oatmeal.
- 1/2 cup butter, softened
- 1/2 cup brown sugar, or to taste
- 2 large bananas, mashed
- 1 (4.5 ounce) jar baby food sweet potato puree (or vanilla yogurt if you don't have baby food!)
- 2 carrots, grated
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice (3/4 teaspoon cinnamon, 1/8 cloves, 1/8 nutmeg)
- 1/2 teaspoon salt
- Preheat an oven to 375 degrees F (190 degrees C). 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, sweet potato puree, 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 cups.
- Bake 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 freeze
Recipe Adapted From: Allrecipes