Toddler Muffins

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READY IN: 52mins
Recipe by Sarah Abbott

Easy breakfast for picky eaters! These are filled with fiber and taste amazing. Freezes well.

Ingredients Nutrition


  1. Preheat oven to 350. Combine flour through sugar in a bowl. In a seperate bowl, combine eggs and oil with a wisk. Add squash, zucchini and carrots to mixture. Combine wet and dry ingredients and mix well. Add raisins or other dried fruit. Scoop into muffin tins, filling to about 3/4 full. Bake for 22 minutes or until toothpick comes out clean.

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