Fill your mouth up with goodness! These were a tremendous hit at the birthday party of a buddy for whom I made them. Only four of us were there, and they vanished in an instant. Sprinkle salt on cooled cookies for a distinct flavor.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 24 mini muffins |
Ingredients
- ½ cup butter, softened
- ½ cup brown sugar, or to taste
- 2 large bananas, mashed
- 1 (4.5 ounce) jar baby food squash
- 2 carrots, grated
- 2 eggs, beaten
- 1 cup all-purpose flour
- ½ cup oat bran
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
Instructions
- 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, 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 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.
Nutrition Facts
| Calories | 89 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 141 mg |
| Sugars | 5 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
2 super small changes that didn’t need to be made, just for time sake. I use pre-shredded carrots to save time and apple sauce in place of the squash as I’m more likely to have that on hand. My (3.5yo) daughter LOVES these muffins. I forgot how many times I’ve made them for her. They also freeze really well. I keep a few out and freeze the rest. Then pop them in the microwave and they’re fresh in under a minute. Five stars!!!!
I made these muffins exactly as the recipe called for & they turned out moist and yummy. I loved that they are made with the healthy ingredients of pumpkin, bananas and carrots. I’m sure it helps the taste if your bananas are pretty brown-looking b/c bananas get sweeter that way, and mine were definitely there! I am gonna try them again as I have 2 more bananas ready to go and I wanna add more pumpkin pie spice to increase the flavor a bit more and will also try to use 1/2 wheat, 1/2 white flour…. I will update my post to let you know how they turn out!
Excellent! I have made them many times. My kids love them.
Very moist and palatable. Added fiber and vegetables are a bonus!
These are delicious and worth the time – but whoever can make these in 15 minutes needs to share how! I’ve yet to make these in under 40 minutes. Each step has other steps involved. Do yourself a favor – buy shredded carrots! And double the recipe so you can make the time it takes worth it. I freeze them and my kids love them. Just pop them in the microwave for 30 seconds to defrost. I make full size muffins and mini muffins. Enjoy!
These are definitely not just for toddlers! I used about a half cup of pumpkin in place of the baby food. Other than that I followed the recipe with wonderful results. I made 24 mini muffins for quick snacks and 6 regular size muffins. Yum!
These were incredibly yummy. I used ~1 cup grated carrots (from baby carrots, much easier to use full-size carrots if you have them…), half a cup + 1T of steamed squash in place of the baby food jar kind, gluten free flour (bob’s), a teaspoon of vanilla, and a handful of plumped raisins. I made about 12 in silicon muffin molds, and poured the rest of the batter into a small pan to bake. The pan batter got wonderfully nice and crisp, which was great–next time I’d probably make the whole thing in a sheet pan for maximum browning, since I don’t have metal cupcake tins.
These have become part of my Sunday afternoon routine. I bake once and we eat them throughout the week. My 1yo loves them and has been known to eat an entire regular-size muffin (or 2!) at a time. I have made the recipe as written and also with various substitutions depending on what’s on hand— apple sauce or butter-flavored shortening instead of butter, pumpkin or sweet potato instead of squash, flax seed instead of oat bran, with and without carrots, adding nuts & raisins, etc — it’s truly a little different every time. I definitely prefer these made with oat bran (cereal aisle!) as the flax meal didn’t seem to absorb as much moisture and made the muffins gluey.
I’m so happy I found this recipe!!! My son is the most picky eater, but he gobbled the muffin up and asked for more!! They are really delicious.
I didn’t have all items on hand but used a 4 oz veggie pouch instead of the baby food and instant brown sugar oatmeal packs for the oats, reduced the brown sugar. They turned out more like a zucchini bread muffing but I liked them. Turned out very tasty and 3yo twins loved them!
I love this recipe so much – my toddler basically has one every day for breakfast. I reduce the brown sugar a little, but otherwise it’s perfect.
My 3 year old loves these!!! We call them Fun Muffins, and he asks for them all of the time!
I made these for my daughter to give to her 1 year old for breakfast. Found out the whole family loves them!
Very good and moist!
Excellent for you and absolutely delicious! I have a supper picky toddler who refuses to eat anything green. I didn’t have oat bran or carrots, so I used chopped quaker oats and Gerber’s squash purée, and the pea, carrot, spinach purée from Gerber. I will definitely be making these from now on. Many thanks from one thankful momma!
So I did a few alterations based on what I had on hand. For half of the flour, I used whole wheat flour and flax seed in place of the oat bran. I also used 1 tsp baking powder and threw in half cup raisins. After cooling completely, I stored them in foil and this morning they were moist and delicious! Definitely a keeper with only 1/2 cup brown sugar in entire batch! My 2 year old grandson loves them!
Dank
We did this with my 12 year old son. I substituted oat bran with oatmeal and pumpkin spice with cinnamon as we were missing those ingredients. We also added 1/4 cup chocolate chips. It turned delicious and made 12 regular size muffins.
5 stars for taste (not very sweet at all, which I liked) and minus 1 star for the greasy mess it made. Next time, I’ll halve the butter OR use canola oil or vegetable oil. I’d increase the spice, too. The butter oozed out of the muffin and seeped into the muffin tin, making all of the bottoms wet and drippy. I had oat bran cereal and used that. I’d recommend letting the muffins sit for a few minutes before putting them into the oven so that it can hydrate. Thanks for a tasty treat!
Delicious and moist recipe. Subs: used 1/4 cup of coconut oil, 1 tsp if chia seeds, 1 cup of wheat flour and half cup of regular oats, 1/8 cup of maple syrup and didn’t have pumpkin on hand so just used a carrot apple food pouch instead. Baked for 20min
My super picky grandson loved them! I made a double batch the next day and froze them for later. I would highly recommend them.