Here is a yummy, nutritious mini muffin that’s great for kids — serve with breakfast or as a snack. The only change I made was to add some shredded zucchini to the original recipe. Any extra muffins can be frozen to be gobbled up later.
Recipe slightly adapted from one I discovered on Erika Follanbee’s photography blog and originally posted on Allrecipes.com.
Makes 24-30 mini muffins
1/2 cup butter, softened
1/2 cup brown sugar
2 large bananas, mashed
1 (4.5 ounce) jar baby food squash
2 carrots, grated
1 large zucchini, 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
- Preheat oven to 375 degrees. Grease 24 mini muffin cups.
- In a mixing bowl, cream together the butter and brown sugar until smooth. Mix in the mashed bananas, squash, carrots, zucchini 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 about 18 minutes. Cool in the pans for 5 minutes, run a knife around the edges to loosen them up, before removing to cool completely on a wire rack. Enjoy immediately, or they freeze beautifully!