The BEST Toddler Muffins

• Vegetarian

• Produce

  • 2 Bananas, very ripe
  • 1 cup Carrots
  • 1 cup Pumpkin puree

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 1/3 cup Applesauce, unsweetened

• Pasta & Grains

  • 1 cup Quick oats

• Baking & Spices

  • 1 cup All-purpose flour
  • 2 tsp Baking soda
  • 1 cup Brown sugar
  • 2 1/2 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1 tsp Salt
  • 1 cup Whole wheat flour

• Dairy

  • 1/4 cup Butter
  • 1/3 cup Plain or vanilla yogurt, heaping

Found on reallifedinner.com

Description

Ingredients

• 1 cup brown sugar
• ⅓ cup of plain or vanilla yogurt (heaping)
• 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)

Directions

• 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.