Toddler Muffins Recipe

Name: Toddler Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 ½ cups whole wheat flour; ½ cup rolled oats; 1 ½ teaspoons cinnamon; 1 tablespoon baking powder; ½ teaspoon salt; ¼ teaspoon ground ginger; 1 cup sugar; ¼ cup pureed squash; 1 ¼ cups shredded zucchini; 1 ¼ cups shredded carrots; ¾ cup raisins; ¾ cup oil; 3 large eggs; 1 egg white

Servings: persons

1 cup all-purpose flour
1 ½ cups whole wheat flour
½ cup rolled oats
1 ½ teaspoons cinnamon
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground ginger
1 cup sugar
¼ cup pureed squash
1 ¼ cups shredded zucchini
1 ¼ cups shredded carrots
¾ cup raisins
¾ cup oil
3 large eggs
1 egg white

1
Preheat oven to 350.
2
Combine flour through sugar in a bowl.
3
In a seperate bowl, combine eggs and oil with a wisk.
4
Add squash, zucchini and carrots to mixture.
5
Combine wet and dry ingredients and mix well.
6
Add raisins or other dried fruit.
7
Scoop into muffin tins, filling to about 3/4 full.
8
Bake for 22 minutes or until toothpick comes out clean.

1092

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 ½ cups whole wheat flour, ½ cup rolled oats, 1 ½ teaspoons cinnamon, and more.

Yes, Toddler Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Toddler Muffins

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