Toddler Muffins Recipe -
Toddler Muffins Recipe
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Toddler Muffins
Even finicky toddlers love these magical mini-muffins. See more
  • READY IN 30 mins

Toddler Muffins

Recipe by  

"Mini muffins for finicky toddlers with the addition of fruit and veggies. My son is 2 and has been eating these for a year. I always keep a supply in the freezer, he loves them frozen especially when new teeth are coming in! Adults love them too. Great for play groups! Recipe makes 24 mini muffins or 12 regular-size muffins."

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Ingredients Edit and Save

Original recipe makes 24 mini muffins Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Preheat an oven to 375 degrees F (190 degrees C). Grease 24 mini muffin cups or 12 standard muffin cups.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 16, 2011

Awesome! I did make a couple changes to make it even healthier still! I didn't have oat bran so I used ground flax seed. Instead of butter I used 1/4 cup vegetable oil, 1/4 cup vanilla yogart. 3 egg whites instead of 2 whole eggs. 1/2 cup whole wheat flour, 1/2 cup all purpose flour. I had to cook them a few minutes longer and they turned out moist and tasty!

Most Helpful Critical Review
Jan 08, 2013

Ehhh...I tried this recipe only substituting canned pumpkin for the squash. The mini muffins didn't really have any flavor. The butter and banana were really the only things I could taste, and even then still kind of bland. For fun, I tried a second batch using 1/2 c. applesauce instead of butter, 1/2c. turbinado sugar instead of brown sugar, still used canned pumpkin, 2 T. flaxseed meal, and did half the batch with craisins and half without. Thought the ones without craisins were just as bland and the ones with craisins were overpowered by the craisins. So, this recipe is not a keeper for me. I really like the morning glory muffins from this website. Some similar ingredients and I like the way they taste.

Nov 17, 2011

We absolutely loved these muffins. So flavorful and moist! I made two small changes; I added one teaspoon of baking powder and added 1/2 cup of raisins that I "plumped up" in some unsweetened, hot chai before adding them to the batter. Out of the whole recipe, two muffins remain. Even my husband inhaled them!

Nov 16, 2011

Very good! This recipe made 24 mini and 7 regular sized muffins for me. I couldn't find oat bran in the store so I used oatmeal and it worked just fine.

Jan 26, 2012

Followed the recipe as is (HATE it when I read reviews of things people added, deleted or changed! Its not the same recipe so they shouldn't review it...I digress...). My 18 month old is SUPER picky and I'm so happy he likes these muffins. Sneaky way to get in some veggies! Even I like them and I hate squash and carrots! Might try it with organic sweet potato baby food instead of the squash next time.

Nov 20, 2011

Love these! And we are not toddlers. No changes.

Nov 22, 2011

Thank you for this recipe! I wanted one that was healthy enough for my tough standards as a diabetic for a quick breakfast or snack, and this was PERFECT! I replaced the baby food squash with half a cup of pumpkin puree only because that's what I had, half the flour with whole wheat, used a little less sugar and added a few packs of Truvia sweetner and a half cup chocolate chips - have to get in those antioccidants, right?! Anyway, these are yummy warm with butter - we heat them in the microwave cut in half and buttered - delicious!

Feb 21, 2012

My kids loved these almost as much as I did... So moist and yummy. Definitely a new favorite! (Used canned pumpkin, half ap/ half wheat flour, and I didn't have oat bran so I subbed 1/4 c flaxseed meal and 1/4 oatmeal. Also added 1tsp vanilla and 1tsp baking powder.)


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  • Calories
  • 89 kcal
  • 4%
  • Carbohydrates
  • 11.8 g
  • 4%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 141 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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