My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 muffins 72g

Recipe makes 12 muffins)

Calories 162
Calories from Fat 47 (29%)
Amount Per Serving %DV
Total Fat 5.3g 8%
Saturated Fat 0.8g 4%
Monounsaturated Fat 1.5g
Polyunsaturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 17mg 5%
Sodium 179mg 7%
Potassium 153mg 4%
Total Carbohydrate 26.9g 8%
Dietary Fiber 2.1g 8%
Sugars 9.5g
Protein 3.0g 5%

how is this calculated?

people who like this recipe also like:

Uncle Bill's Microwave Potato Chips

By: William (Uncle Bill) Anatooskin

Triple Hitter Muffins (Toddler Muffins)

Recipe #215898 | 40 min | 20 min prep | add private note

By: chomar
Mar 9, 2007

I got this recipe from Today's Parent Magazine. It is to attract toddlers but we liked it so much as a family that it is now in our cooking list every week, thanks to its low-fat, super moist, healthy ingredients. Hope you like it!

12 muffins (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 400°F (200°C).
  2. 2
    In a large bowl, whisk together oil and sugar. Beat in egg, then applesauce. Stir in carrots and zucchini.
  3. 3
    In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg and salt.
  4. 4
    Fold dry ingredients into wet, until just mixed. Grease muffin tray. Spoon batter to the very top of muffin cups and bake 18-20 minutes or until a toothpick or cake tester comes out clean when inserted in a muffin.

Questions about this recipe?

Spot an error in this recipe?

Browse similar recipes by category

Featured Reviews for This Recipe

From: Sjohns

On Jan 11, 2009

Very good, except I wish I would have pureed the carrots and zucchini. I also added just a little bit of flax seed which turned out very yummy!

0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: rachel2c129

    On Jan 9, 2009

    Thank you for posting this one! My 14 month old (who had recently developed an aversion to veggies), loves these muffins. If they where just for adults i think I'd prefer a little more spice- but the amount is absolutely perfect for a toddler.

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: Alyss05

    On Sep 18, 2008

    I've made this recipe twice this week and love it! I use 2 cups zucchini (trying to get rid of whats in the fridge), 1 1/4 cup white flour and 1/2 cup rolled oats, coconut oil and heaping measures of spices. Oh, and I added golden raisins. Both times they needed more than the 20 minutes to cook in regular muffin tins. Next time I'll probably let them go for a full 25 minutes. Great recipe though, a real keeper!!

    2 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: susan_k09

    On Sep 6, 2007

    Ok, I love these muffins. I had to put them away so I didn't eat all of them. My 4 yo, however, won't touch them. She can't get past the carrots. My little one, who doesn't eat vegetables, likes them, though. I did skip the zucchini, but only because I didn't have any. I used apples instead. Other than that, I followed the recipe. I will definitely make these again, with zucchini next time. Will also try chopping the carrot and zucchini finer so it won't be so obvious. Maybe then the 4yo will eat them! Thanks for a great muffin.

    2 people found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 17 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2009 Scripps Networks, Inc. All rights reserved