I used this original recipe from Average But Inspired as my base and used the other ingredients I had on hand. The author mentioned that she made these muffins to help with her children’s “complication” issues (constipation). She also said that they were the perfect way to hide those good for you foods that kids seem to not want to eat! They are perfect for your picky eater!
- 1/2 cup of butter, softened
- 1/4 cup of brown sugar
- ¼ cup sugar in the raw
- 2 mashed bananas
- ½ of a cooked sweet potato, 1 jar baby squash, or ½ cup canned pumpkin
- 1 cup finely chopped or grated carrots
- 2 eggs, beaten
- 1 cup of all-purpose flour
- 1/2 cup of oat bran (I used Kellogg’s All Bran Flakes, crushed)
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
Preheat oven to 350 degrees. Grease the muffin tin with melted butter.
Cream the butter and sugars together in a mixer bowl.
Add in the mashed bananas, sweet potato (squash or pumpkin), carrots, and eggs.
Mix the flour, baking soda, crushed oat bran and salt in a separate bowl.
Add the wet mixture to the flour mixture and stir just until moistened.
Pour batter into “buttered” muffin tins (I used a cookie scoop).
Bake for approximately 10-15 minutes or until tooth pick comes out clean.
I used the mini muffin tin and this recipe made approximately 3 dozen. You can use any size tin you would want, just fill the cups about ¾ of the way full and adjust your baking time by a few minutes.
By using melted butter to grease the tins (and I used a pastry brush to grease the tin), the muffins come out with a delicious, buttery taste in every bite.
These particular muffins would probably be very yummy with a variety of veggies or fruits hidden in them!
What would you hide in YOUR muffins?!