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.
Preheat an oven to 375 degrees F (190 degrees C). Grease 24 mini muffin cups or 12 standard 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, baking soda, pumpkin pie spice, and salt until just combined. Spoon the batter equally into the prepared muffin cups.
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.
Per Serving: 89 calories; protein 1.6g; carbohydrates 11.8g; fat 4.5g; cholesterol 23.8mg; sodium 140.6mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.