These are great for picky eaters, it’s a sneaky way to disguise fruits and veggies into yummy muffins! You could freeze them and use them for teething relief. Some ingredients could be tweaked to make a more natural muffin, such as fresh steamed squash instead of baby food.
You will need 15 minutes to prepare the muffins, and 15 minutes to bake them. The recipe makes 24 mini muffins, or 12 regular sized ones.
Ingredients you will need are:
1/2 cup butter, softened
1/2 cup brown sugar, or to taste
2 large bananas, mashed
1 (4.5 oz) 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
How to bake:
Preheat oven to 375 degrees F. Grease 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, pumpkin spice, baking soda, and salt, until just combined.
Spoon the batter equally into the prepared muffin cups.
Bake until a toothpick inserted into the middle comes out clean, 15-20 minutes. Allow to cool in the pans on a wire rack. Store at room temperature for up to two days, or freeze.