17 Reviews of Triple Hitter Muffins (Toddler Muffins)

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.

From: scimietta99

On Mar 10, 2007

made these tonight for my kids. they were fantastic! had to substitute the applesauce for grated apple (didn't have any) and added 1/4 cup of sultanas (just cose my kids love then). the kitchen smelt lovely whilst they were cooking. ideal for packed lunches for school. a five star recipe. thanx chomar.

From: Chef #424200

On May 4, 2007

Yum! So good! I used the Pampered Chef Cinnamon Plus spice blend (instead of the cinnamon and nutmeg) and white flour only; these muffins turned out great. Thanks for the recipe!

From: lizbits

On Jul 27, 2007

This was a great recipe for the kids- especially since they got to help. My 4yo was very suspicious, since he watched me shred the zucchini and carrots. But the taste won him over in the end! I added some shredded apple for sweetness (we used unsweetened applesauce) and some pecans. We made 24 mini-muffins and I let my 3yo count out 4 chocolate chips into each, and then his older brother got to 'hide' the chocolate in the batter by poking them down. And the remainder we added some strawberries and blueberries to and made regular-sized muffins. Although they probably would have preferred some more sweetness, I thought these were perfect, healthy, and fun to make. Thanks for sharing!

From: Alyssa #3

On Jan 30, 2008

These are wonderful. Tasty, moist, and quite healthy. I divided the batter into 9 large muffins and cooked at 400* for about 22 minutes. My 15 month-old was a little hesitant about them. I think next time I make them, I'll puree the zucchini and carrots so they are less detectable. In the meantime, if she doesn't eat these, I'll happily eat her share.

From: ssewell

On Mar 15, 2008

I love this! I did change the recipe a bit by adding chopped coconut, pecans, & raisins. My daughter who is 16 months loves them.

From: Droopy Drawers, By Lucy Lastic

On Sep 9, 2007

These were very good, I love the fact they have vegies in them, and the kids don't even know!!! I used olive oil and added some sultanas. (my boys are sultana freaks!) This is a definete keeper, Thanks.

From: Katharyn

On Mar 24, 2008

My nearly 5 year old who eats almost nothing liked these "cupcakes." My two year old LOVED them. My vegan sister loved them too. (I substituted vegan egg substitute for the egg) Even my veggie-avoiding husband liked them. Definitely worth the time I spent grating vegetables.

From: sydsgam

On Jan 26, 2008

It's a taker. To Arlington that is.