Triple Hitter Muffins (Toddler Muffins)

From: Two of a Kind

On Sep 21, 2009

My toddler twins, who are very picky eaters, love these. I pureed the vegetables because I didn't want texture to be a reason for them to not try the muffins. I made mini-muffins so they were easy to pack and eat on the go. The recipe made 72 mini-muffins (1 Tbsp of batter) and baked for 8 minutes. I'll definitely make and freeze them again. I made these again but using 2 Tbsp of batter as my kids are bigger now. They baked @ 350 degrees for 20-25 minutes. Very moist muffins and still a big hit!

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!

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!!

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.