Our 19 month old is in the midst of yet another teething episode. I’d like to blame his newly (okay, not that new) picky palette on it. I had my best friend over for the weekend and she was snacking on one of those packaged top-only muffins. Ollie wanted some so she gave him a bite. He loved it – so much that I got inspired to make a toddler version of it. Something I like to call, Baby Cakes.
These freeze well and make great snacks or breakfast options.
Toddler Carrot Muffin Tops /”Baby Cakes” Recipe
2 eggs, beaten
2 carrots, grated
1 cup whole-wheat pastry flour
1/2 cup oat bran
1 jar (4.5 ounce) squash baby food
1/4 cup olive oil
1/4 cup melted butter
1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon pumpkin pie spice blend
1/2 teaspoon salt
Preheat an oven to 375 degrees F.
In a mixing bowl, mix together the butter, oil and brown sugar until smooth.
Mix in mashed bananas, squash, shredded carrots, and eggs.
Stir in the flours, oat bran, baking soda, pumpkin pie spice, and salt until just combined.
Spoon the batter equally into greased muffin pan. I like to spoon it in about 2/3 full.
Bake 15 to 20 minutes, or until a toothpick inserted comes out clean.
Cool for 10 minutes before removing. Store at room temperature for up to two days, or freeze for quick and handy snacks later on.
Recipe inspired and adapted from All Recipes.