Here’s a really nice muffin recipe that is a delicious way to cram lots of bananas, carrots, and squash into one muffin, perfect for those of us with little kids. My 3-year old, who is not all that picky, loves these, and my 5-year old, although not a toddler, is very picky and very smart. He is very wary of these, and I think he senses a trap. They taste like banana bread to me, which what I tell the kids they are: “oh they’re banana muffins!” Wonderfully moist and flavorful, I enjoy these for breakfast, or to pop for a snack.
makes 24-30 mini muffins or 12 regular muffins
1/2 cup butter, softened
1/2 cup brown sugar
2 large bananas, mashed
1 (4.5 ounce) jar baby food squash
2 carrots, grated
2 eggs, beaten
1 cup all-purpose flour
1/2 cup oat bran
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
- Preheat oven to 375 degrees. 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, squash, 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 about 18 minutes. Cool in the pans for 5 minutes, run a knife around the edges to loosen them up, before removing to cool completely on a wire rack. Enjoy immediately, or they freeze beautifully!
I followed the recipe exactly in this batch, but I definitely see some opportunities to make it in your own way; you could swap the squash for baby food sweet potatoes, or apple sauce, maybe do zucchini instead of carrots, use whole wheat flour instead of all-purpose, or even just use regular oatmeal instead of oatbran. This could be a lot of fun to play around with!