Lunch With Loni

Just another weblog

“The Best Toddler Muffins” April 13, 2014

Filed under: Uncategorized — lonislens @ 5:22 pm

Well with a title like that, of course I had to try these muffins!  I know it seems like I make a new muffin recipe every weekend, because I pretty much do.  They’re perfect for freezing, and not only do they make good toddler snacks, but they make good mom-on-the go snacks.  I have to leave the house by 5:15 three days a week, so there’s not a lot of thinking that can go into what I do at that time of day.  This recipe uses a bunch of ingredients most people have on hand, so that’s always a plus.  I added a little ground flax seed and cut down the sugar by 1/4 cup (mostly because I used vanilla Greek yogurt, which meant I had that added sugar).  The oats in these mean you really feel full longer, which is perfect for busy days!

 Recipe Located At:


Best Toddler Muffins 


  • 3/4 cup brown sugar
  • 1/3 cup of plain or vanilla Greek yogurt (heaping cup)
  • 1/3 cup unsweetened applesauce
  • 1/4 cup butter, softened
  • 3 eggs
  • 1 cup pumpkin puree
  • 1 cup finely shredded carrots (about 2 medium carrots)
  • 2-3 very ripe banana’s, smashed (the riper the better)
  • 1 cup quick oats
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 tablespoons ground flax seed
  • 1 tsp salt
  • 2 tsp baking soda
  • 2½ tsp cinnamon
  • ⅛ tsp nutmeg (optional)


  1. Preheat oven to 375 degrees
  2. Cream together: sugar, yogurt, applesauce and butter
  3. Add eggs, pumpkin, carrots, and bananas
  4. Mix well add all dry ingredients: oats, wheat flour, all-purpose flour, ground flax seed salt, soda, cinnamon and nutmeg
  5. Mix until combined
  6. Scoop batter into greased mini or regular muffin tins. Can use cupcake liners if you prefer. Recipe can make 48 mini muffins or 20-24 regular size muffins.
  7. Bake at 375 for 12-15 minutes for mini-muffins or 15-18 or until toothpick comes out clean for regular size muffins.
  8. Remove from pans and cool on cooling rack.

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