"I searched high and low for the right muffin recipe for my 9-month-old that used common ingredients. Couldn't find it, so I tweaked five or six different recipes and came up with this one!" — calirpm
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coconut oil, or as needed
coconut oil, softened
ripe bananas, mashed
4 1/2 ounces
ground flax seed
WOW! What a great muffin recipe! Very moist and tasty. The only change I made was using dark chocolate covered raisins and not soaking them in water. We will definitely have this again. Thanks.
These muffins were fairly gross. They came out soggy and didn't rise as much as would be expected. I would not recommend making them and my whole family loves muffins!
This recipe is amazing! My husband, 9 year old, 7 year old and 1 year old scarfed them down! I only made a few minor changes - doubled the vanilla, added a 1/2 tsp of vanilla and used molasses instead of brown sugar because we are cutting back on refined sugar. Otherwise followed it to a T. The first batch went so fast, I am doubling it when I make it again this week so I can freeze some.
(A great base recipe too...you could shred zuchinni in it instead of carrots etc.)
Great muffins...really moist and tasty! I made them as mini muffins for my 16 month old and he ate 3 of them as soon as they came out of the oven and it wasn't even meal time :) I only made a few small changes: I used healthy oil instead of butter, I chopped up apricots(without soaking) instead of using raisins, I used 2 tablespoons of flax, and finally I only used 1/4 cup of brown sugar and they were plenty sweet! Thank you for such a great recipe. Next time I think i'll add some pecans and blueberries.
Instead of soaking the raisins in plain hot water, I soaked them in hot unsweetened chai. I did not have coconut oil, I used all butter. I also used regular flour as I did not have bread flour. I increased the vanilla to a full teaspoon. Before baking, I sprinkled each muffin mound with cinnamon-sugar. My muffins were done baking at 20 minutes. Delicious! The whole family loved them. We didn't even make it to breakfast tomorrow--came home from work tonight and they were half gone.
Super yummy. I changed up the recipe a little bit. I used craisins instead of raisins, and peach mango apple sauce because that was all I had in the refrigerator, and just used one cup of regular all purpose flour instead of bread and wheat flour. Literally fell out of the pan when I tipped it, which was great. I would make these again. I might doctor it up even more by adding more craisins, or carrots, or blueberries. Really anything. This is just a great recipe for a really moist muffin.
These are good... SOOOOOOO GOOD! My 20-month-old loved them, as did the rest of us. They are extremely moist, and almost have a spongy consistency to them (in a good way) ;) I accidentally grated almost double the amount of carrots I needed, so I just threw them in anyway, and it worked out fine! They also came out of the pan very easily... came out in one perfect piece and did not break or get stuck as I often have trouble with (I used mini muffin pans.) I can see these will be a staple around our house from now on, perhaps I will make a few batches at a time and then throw them in the freezer and take a few out when we will be on the road and the kids need a healthy snack. Thanks so much for this recipe!! :D
These are great. Super moist and really healthy. I've made them with bread flour as indicated or all with regular flour and it really makes no difference. I replace half the butter with extra apple sauce and half with extra coconut oil to make them even healthier. I like to use coconut sugar since it has a lower glycemic index and I tend to decrease the amount to 1/3 of a cup - they are still plenty sweet because of the bananas and apple sauce. Both my husband and 2 year old love them.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 96
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