Have you ever had a Toddler Muffin? Don’t let the name fool you. They aren’t just for toddlers. A better name might be healthy muffins with only a little sugar. The BEST Toddler Muffins are perfect for kids and parents of all ages! After you have made this recipe, try these Toddler Muffins with Banana, Cream Cheese and Oatmeal, another one of my favorite muffins.
Who doesn’t feel like Mom of the Year when you make a snack that is super healthy and your kids gobble it up? I know I do. These toddler muffins are one snack I can always count on my kids devouring. I love watching my kids shove these healthy muffins into their pie holes. 🙂
They have no idea they are eating pumpkin, carrots, applesauce, bananas, yogurt, oats, and whole wheat flour. Hee, hee, hee! These awesome muffins also have a fraction of the sugar and butter you find in most muffin recipes. They really should be renamed Healthy Muffins.
More Delicious Muffins
- Amazing Fresh Peach Muffins
- Zucchini Chocolate Chip Muffins
- Whole Wheat Banana Muffins
- Pumpkin Oat Muffins with Streusel Topping
- Chocolate Zucchini Muffins
- No-Fail Blueberry Muffins
There’s a really popular recipe for Toddler Muffins on Allrecipes.com. I used it as a jumping-off point but changed a few things to make them a little healthier and to cut out some of the fat. They are delicious and a snack you can feel really good about feeding your kids as well as yourself. They also freeze really well.
Enjoy! ….and go ahead and nominate yourself for Mom of the Year! You just got your kids to eat their entire daily recommendation of fruits and veggies in one snack! YOU ROCK!!!
HOW TO MAKE THE BEST TODDLER MUFFINS
- Preheat oven to 375 degrees.
- Grease a regular or mini muffin pan or line pan with cupcake liners.
- Cream together sugar, yogurt, applesauce, and butter.
- Add eggs, pumpkin, carrots, and bananas. Mix well.
- Next, add all dry ingredients: oats, wheat flour, all-purpose flour, salt, soda, cinnamon, and nutmeg. Mix until combined.
- Scoop batter into greased muffin pans.
- Bake at 375 degrees for 12-15 minutes for mini-muffins or 15-18 minutes for regular-size muffins.
- Muffins are done when a toothpick inserted in the middle of a muffin comes out clean.
- Remove from pans and place on cooling rack.
- Recipe makes 48 mini muffins or 20-24 regular-size muffins.
Tips for Making The Best Toddler Muffins
- Shredded zucchini would also go great in these fun and tasty muffins. Throwing a couple of tbsp of wheat germ or chia seeds would also be a perfect way to add a little more healthy-ness.
- These toddler muffins freeze super well. Let them completely cool, and then put them in an airtight container or a large Ziploc bag in the freezer. They will stay fresh in the freezer for two to three months. To defrost the muffins, place them on the counter an hour or two in advance of eating them.
- To make the muffins dairy-free, use canola or coconut oil in place of the yogurt.
- Canola or coconut oil can also be used in place of the applesauce.
- I have used pureed sweet potato and butternut squash in place of the pumpkin puree with great success.
baker’s tools:
Quick Bread Recipes
- 1 cup brown sugar
- ⅓ cup of plain or vanilla yogurt (heaping)
- ⅓ cup unsweetened applesauce
- ¼ cup butter, softened
- 3 eggs
- 1 cup pumpkin puree
- 1 cup finely shredded carrots (about 2 medium carrots)
- 2-3 very ripe bananas, mashed (the riper the better)
- 1 cup quick oats
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 tsp salt
- 2 tsp baking soda
- 2½ tsp cinnamon
- ⅛ tsp nutmeg (optional)
- Preheat oven to 375 degrees.
- Grease a regular or mini muffin pan or line pan with cupcake liners.
- Cream together sugar, yogurt, applesauce, and butter.
- Add eggs, pumpkin, carrots, and bananas. Mix well.
- Next, add all dry ingredients: oats, wheat flour, all-purpose flour, salt, soda, cinnamon, and nutmeg. Mix until combined.
- Scoop batter into greased muffin pans.
- Bake at 375 degrees for 12-15 minutes for mini-muffins or 15-18 minutes for regular-size muffins. Muffins are done when a toothpick inserted in the middle of a muffin comes out clean.
- Remove from pans and place on cooling rack.
- Recipe makes 48 mini muffins or 20-24 regular-size muffins.
don’t forget to pin this awesome recipe to your favorite pinterest board!
Other Kid-Friendly Recipes
Oooh, I LOVE the idea of a health, delicious muffin for our after-school snack today. I even have all of those ingredients. Definitely have to try this. And pin it, too!
Thanks Melanie!
Do you know if these freeze well?
Yes, they freeze super well. Just let them cool all the way and put them in an air tight container or a large ziploc bag.
such a good way to get some good stuff into the little ones bellies. do you think the sugar amount could be cut in half?
🙂
Depending on how ripe your banana’s were and if you used vanilla yogurt, you might be able to get away with cutting the sugar in half, but they are not very sweet even with the 1 cup of sugar, but I usually use plain yogurt so the extra sweetness from the sweetened vanilla yogurt might make a difference. Hope that helps.
Love these and so does my 1 year old! I use 1/2 cup of sugar and flavored yogurt and it is plenty sweet for us. I make mini muffins and freeze them and defrost 4 for breakfast on lazy days. Thanks for the recipe!
Awesome! What flavor of yogurt do you use? My kids love these too. It always makes me feel like a rock star when I can find ways to sneak more fruits and veggies into their little bodies! 🙂
I used plain Greek yogurt and cut the sugar in half. I will likely cut all sugar and do a half cup of maple syrup the next time I make these. He and my husband love them even without the full cup. I also added Zuchinni!
Those sound like some great cuts and substitutions! Let me know how they turn out! 🙂
Oooh! I’ll be trying these soon! My little one has been super picky lately and I’ve been having a hard time getting her to eat anything nutrient dense! They look perfect!
That is exactly why I love these so much. My two year old is getting pickier and picker. I also love that when my boys get home from school and are hungry they will eat 2 or three of these and I feel so good knowing what a healthy snack it is! Hopefully your picky little one will like these! 🙂
These look delicious indeed but I do not think they should be pushed as a “healthy snack”. They still contain quite a bit of sugar from all the different sweetness sources, not to mention the normal flour. Two or three of these in a row is just pure excess.
Then don’t make them… Simple as that! Smh…
Couldn’t have said it better myself!
I’ve been looking for some muffins for my kids. This recipe looks simple and healthy. Will definitely try it this weekend. Thanks for sharing 🙂
Carol
Glad you found this. It is a mom’s secret weapon. Loads of healthy things disguised in a fun muffin. 🙂
These look great!! My 4 year old will love them. Do you know if you could substitute the yogurt for something dairy-free? My 1 year old is lactose intolerant but I’d love to make these for her. Thanks!!
Hi Melissa,
Yes, canola or coconut oil would work great.
Maria
Oh awesome! Thanks so much!!
My kids devoured these! They aren’t as sweet as my banana bread muffins so I wasn’t sure but they loved them and so did my baby!! Yhanks for a great recipe!
You are so welcome! Glad they liked them. I am always surprised how my kids gobble them up too, even though are aren’t as sweet as regular muffins. Thanks for taking time to come back and say thanks!
Can you use greek yogurt instead of regular yogurt?
Yes! 🙂
What type of flours would work best to make these gluten free?
I would try a coconut or almond or a combination of both.
My daughter has constipation issues, so I avoid banana for her. Is there something I could substitute for the banana?
The banana really helps to sweeten the muffins, you could leave them out but you would need to add 1/3-1/2 cup more brown sugar and a little more apple sauce. With that change you should still get a good texture and flavor.
I was able to cut the sugar down to 2/3 cup of sugar by using yoplait stawberry greek yogurt and using almond flour instead of the white flour. And a good substitute for banana is slightly sweeten avocado you can also add candied ginger for something slightly sweeter with added health.
Awesome Heather! Those are great tips and ideas!
Made these muffins this afternoon – and my 16 month old devoured one without a second thought. Thanks for sharing! (The English teacher in me can’t resist mentioning that it should be “bananas” in the ingredient list, not “banana’s”… 🙂 It’s interesting that you can taste each individual ingredient, but that no particular element takes control of the muffin. Great combo!
So glad your little one liked them and you too. I too love the combo, it is just right and extra nutritious! I will fix the Banana’s :)…I need you to go through all of my posts/recipes for me, I am sure there are many more mistakes…Thank you for letting me know.
Maria
My one year old loves these. He eats them right up. My 11 year said hmm mom they are very different but very good. Yippie!
Yeah! It’s the small victories that count. 🙂 so glad your kids like them!
Sounds yummy! Is there a substitute for the pumpkin puree though?
Hi Julie,
You can use smashed sweet potato or butternut squash. You can even use squash or sweet potato baby food if you want.
Maria
Thanks, sounds good.
i used this recipe yesterday followed it completely and put in at correct temp and time and muffins were burnt on bottom and under cooked in the center any suggestions .
Sarah,
That is very strange. What type of muffin tins were you using? Were they regular size? Have you baked anything else in your oven recently? I had an oven in one of our apartments once that got off by about 25 degrees and I had to adjust the cooking temp for everything I baked. I am sorry they didn’t turn out. It is strange that the bottom burned and the center wasn’t cooked.
Do you think you could use honey in place of the brown sugar without disturbing the muffin texture?
Made these today…the 3 year old and 9 month old loved them. A few changes…I only added 1/4 cup brown sugar (1 cup is a lot for a muffin intended for kids) and I only had 1 banana so added shredded zuchinni (maybe 1/2 cup?). Instead of shredded carrots I used some homemade pureed carrots from the freezer. I also subbed coconut oil for the butter. Texture was fantastic and tasted great…nice flavor even with the cut back in sugar. Thx for this recipe! This made a lot so I will be freezing these.
Any idea of what the nutritional information would be?
I’m on weight watcher and just wondering what the point value would be. Thanks 🙂
Thanks for a great, kid-friendly and healthy recipe! Just made these as a class treat for my daughter’s birthday and the kids loved them!! Moms too :))
When you freeze these do you defrost them in the microwave or oven? If so for how long and what temp? Just finished making these for my 19 month old and they smell amazing! Thanks for sharing 🙂
Hi Tiffany,
I actually just pull them out an hour or two in advance of when I want to eat them and they defrost well that way. You could defrost them in the microwave on defrost for about a minute or so if you needed them quickly….and I’ve been known to eat them frozen right out of the freezer. For a teething little one the frozen one might feel good on their teeth. 🙂
Maria
I won’t lie. I was skeptical after I mixed these. But whoa. These are delicious!!! Thank you so much for sharing. I may scarf them down before my toddler can have another.
I absolutely can’t wait to try this!!! We are pn/tn allergic and it always so hard finding stuff not involving almond. Thank you sooooo much for this!!!
I made these muffins with my son yesterday and they came out so great! I even just made another half batch tonight to bring into his class tomorrow for a snack! However, I just looked at the muffins I made yesterday and they look like they have some green spots on them. How long do they typically last before freezing? I wasn’t sure if the carrot or banana just change colors a little after cooking or if they’re already turning. Can you let me know if this is typical? It would be a shame to have to throw them all out!
I can’t imagine that they could go bad that quickly. They should be able to stay fresh for at least three days. They have never lasted more then 2-3 days at our house. 🙂 I would guess that it is what you mentioned and the carrot or banana caused the discoloration.
Fairly late, but carrots do oxidize and turn green. I used to be a baker at a place known for its carrot cake, and saw this often. They are just fine to eat.
I made these this afternoon and my toddler just stole a second one off the table, he loves them. Even my husband likes them and asked if I could pack him some for work. The only difference I made was I used baked sweet potato instead of pumpkin (just because I haven’t gotten my hands on any fresh pumpkin yet) and local honey instead of sugar. I was hesitant about the amount of cinnamon, but it was perfect, not overpowering. These are going to be great for those breakfasts on the go this fall, thank you!
I’ve made them with sweet potato too, but have never tried honey, I’ll have to give that a try! So glad your family likes them. They are a perfect grab and go breakfast.:)
I would like to make these now but I do not have any whole wheat flour. Would theses still work if I just used 2c of all purpose flour?
Yes, the will! If you have any ground flax seed or wheat germ you could add a couple tbsp in place of a couple tbsp of flour. But don’t worry if you don’t. They will still turn out great with all-purpose flour.
Sooo, these looked sooo good!! And would have been awesome but my 2.5 year old and 7 month old distracted me and I missed a full cup of flour. Boo!! I was so sad, but cooked those bad boys (muffins) and can just imagine how good they could be. Will remake tomorrow : )
Oh Man! That’s a bummer. I have done things like that too, when I have “special helpers.” 🙂
My 1 year old loves these muffins!! What a great recipe and idea! The first time I made them I added zucchini and the second time I added some pureed spinach. I also used all whole wheat flour. They freeze wonderfully too! Love love love these!
The recipe looks delicious – but I was wondering what might you suggest in place of the eggs? I have little ones coming over with severe egg allergies and wanted to see if it would be possible to still make these without the eggs?
Hi Christen,
I haven’t tried it but I have heard that ground flax seed mixed with water makes a good substitute. You mix 1 tbsp ground flax seed with 3 tbsp water and allow to sit until it becomes gelatinous. That amount is equal to one egg.
Good luck
I’m about to try this now…we have an egg allergy here.
Wait. A cup of sugar (brown sugar is coloured white sugar no?) is considered a small amount!? Wow. I must be living in a really tiny health bubble.
Hi Rebecca,
Yes, 1 cup of sugar may seem like a lot of sugar for Muffins claiming to be healthy, but if you compare it to many regular muffin recipes, especially pumpkin ones, you will see it is significantly less. Part of what causes the Healthy reference in this recipe is the small amount of fat and many veggies. If the sugar amount isn’t to your liking, you can experiment with 1/2 cup or so and just make sure your bananas are very ripe to give the muffins added natural sweetness.
Maria
I would love to make these for my son and his friends at preschool. I saw that you put pumpkin puree. Did you use fresh or canned pumpkin for you recipe? Also is there so form of frosting that you would recommend making or garnish for the fall season?
Hi Samantha,
I use canned pumpkin. You could top them with a sprinkle of cinnamon sugar, or a few chocolate chips before baking for a little something extra…not sure how these would taste with frosting.
🙂 Good luck
Maria
My family Loves these! I added raisins and chia seeds. If I added 1/2 c zucchini would I have to alter other ingredients? Thank you.
Glad your family loves them Brandi! It shouldn’t be a problem to add 1/2 cup zucchini, but use a fine grate and if it is extra watery, drain the water off before adding it.
Good luck!
Maria
Thank you so much. Making a new batch for our trip home for the holidays so we have healthy snacks on the plane, etc.
Awesome!
Hello, love this recipe but I only have one mini muffin tin so 24 I believe
Could u help me with a half batch recipe? Thanks so much!
just cut everything directly in half and it will turn out fine.
Hello, I have 24 mini muffins baking right now. Don’t have larger tins, do you think this would bake well as a loaf?
Maria W.
Hi Maria,
It would be worth a shot to try as a loaf or you could refrigerate the dough and use the same tin once the others are out of it.
I added finely chopped zucchini (I sauteed it just for a couple of minutes to soften it a little more) to mine and the kids love it :). Next time I’m going to experiment with some other ones too. Might as well hide as much as possible in there!
Thanks for sharing Natalie…there is something about giving your kids a snack packed with fruits and veggies makes you feel like a rock star!
Hi Maria
Can you replace the apple sauce in this recipe? We don’t really have unsweetened apple sauce in the UK so before I make it I just wondered if I could replace it. They look fab can’t wait to try them and hope my 6 year old likes them.
Jo x
Hi Jo,
Yes, I used the applesauce in place of oil or butter to reduce the amount of fat in the recipe. You can substitute more yogurt or butter or oil (or a combination of them) in place of the applesauce.
Maria
Could I replace it with coconut oil?
yes!
I made these last night and my 10 month old went crazy for them! I only used a half cup of sugar, not sweet enough for mommy and daddy, but baby gobbled them up! Thank you for a great idea, I’m probably too excited about these muffins but I can’t help myself!
That’s awesome!
I prepared these for my 14 old month son. I cut them into little pieces to prevent choking and put them into his snack jar and OH MY!!!! He walks all around the house holding that jar so proud, snacking and giggling so fun to watch. One muffin a day. Thank you for make my son healthy happy.
Recipe related: I used butternut squash (steamed) instead of pumpkin, greek vanilla yogurt, 1/4 cup of
light brown sugar, and 1/2 cup zuchini, 1/2 cup carrots and they turned out soooo FANTASTIC!!!
Did I thank you? Thank You and Happy New Year 2015
Masi, you are so cute! I am so glad you and especially your son are so happy with these muffins. We love them at our house too. I hope you have a Happy New Year too. Thank you for taking time to come back and let me know you liked the muffins.
Maria
Hihi, thanks for the recipe! cant wait to try it!
But just wanted to be sure, what do you mean by “freeze well”?
Do you mean freezing the mixture or freezing the muffins already baked?
Thanks.
Freeze the cooked muffins. Put them in an airtight bag or container and you can pull them out whenever you need them. They can stay fresh in the freezer for up to two months.
thank you so much!=)
Hi Maria, my kids love these and so do I. Thank you for the fantastic recipe! Do you have the nutrition information for tracking purposes (for me, not the kiddos). Thanks!
Here is a link that should take you to the nutritional info Jennifer. http://myrecipemagic.com/recipe/nutrition/46949 I am so glad your kids (and you) love them. There a big hit at my house too.
Take Care,
Maria
My 16 month old daughter loves these muffins. I want to make her more but I only have old fashioned oat and not quick cook oats. Will old fashioned oats work?
Yes, I have used them before when I was out of quick. It works great.
Could you use sweet potato or butternut squash instead of pumpkin. I’m not a fan of pumpkin.
Yes Kathie, I have used both with great success!
Maria
I just made these for my SUPER picky 3 year old and he loves them!! I love them too…so good! I used organic wheat flour and will use organic virgin coconut oil next time too along with the avocado idea!
Thanks so much for the recipe and feel free to share more. 😉
I plan on making these today. Just curious why they are titled cream cheese…I don’t see any cream cheese listed in ingredients. Thanks.
Never mind! I see now that is a different recipe. 🙂
Thanks so much for this recipe! I’ve made it several times now and both my toddler, myself and my husband all enjoy this yummy alternative! I recently mentioned our love of it on my blog post: http://spotofteadesigns.com/2015/02/10-ways-to-entertain-a-toddler-in-winter/
I just made these for my 17 month old, and I am having trouble getting the inside to cook through. They are also sticking the the cupcake liners. I made both mini and regular sized muffins and neither cooked in the middle (they are pretty wet still) I tasted the tops and they are delicious! (my daughter tried the top and LOVES them, she keeps asking for more!) My oven runs hot and I baked longer than suggested time. I did add zucchini, so I am not sure if the water in that is causing them to stay wet in the middle. I’d love to try these again, but want to know if this is how they are supposed to be or if I went wrong somewhere. Thanks!
They should be cooking through and not sticking to your liners. Did you change anything with the amounts of butter or yogurt? Sometimes not enough fat will cause them to stick to liners. I usually do not use liners when I bake these. You could try just spraying your pan and cooking them without liners next time. Also reduce the amount of carrot if you add zucchini. The extra water could have been a factor in them cooking through. Because your oven runs hot, you may want to reduce the temp and cook them longer. Good luck!
It says 1/3 cup of yogurt and then says (heaping cup). Is it a heaping cup or a heaping 1/3 cup?
Hi Amber, It’s a heaping 1/3 cup. Sorry for the confusion.
Hi there,
I just made a half batch of these tonight. And I love them! Cant wait for my one year old to try them for breakfast tomorrow. Since i only made half a batch, i only have about 12 muffins. Whats the best way to store them if I wont be freezing them? And how long would they last for?
I actually freeze them even if I plan on eating them the next day, just because it really locks in the freshness and they un-thaw so quickly that I just put them in ziplock freezer bags and pull on or two out when I want them. You can also store them in the fridge if you don’t like the idea of freezing. If you leave them on the counter they will be good for 3-4 days but will get a little dryer each day. In the fridge they will be fresh for a couple days more and the freezer they will stay fresh for 2-3 months in an air tight container or Ziploc.
My one year old loved these. I used full fat greek yogurt for the yogurt and only 2/3 cup brown sugar and they turned out perfect. OH and King Arthur makes white whole wheat flour so I used that for the flour. It made exactly 24 muffins and took 18.5 minutes. Thanks for an awesome recipe!
So glad to hear they were a hit with your 1 year old. Good to know King Arthur makes White Whole Wheat flour. Thank you! 🙂
Thanks for the perfect muffins, my toddlers loved them! http://www.whiskingmama.com/best-toddler-mini-muffins/
Thanks for this recipe! I actually had everything on hand except for pumpkin puree which I love. I halved the brown sugar because my bananas were very sweet and it was perfect. For my toddler and me ; )
Awesome!
Thanks for the recipe! I’ve been making these for my toddler since he was just under a year old and he loves them! I’ve made them as-is, and also with some changes depending on ingredients on hand, and they always come out great!
I like them with coconut oil, 2tbsp chia added, no sugar (sub 1/4c maple syrup), a pouch of fruit puree instead of apple sauce, and I add 2tsp vanilla and 1/2c almond flour. We use plain yogurt, and I chop an apple to fold in, and add a few blueberries on top. Always amazing!
Yum! I am totally going to try your way! Thanks.
I only have steel cut oats at the moment- how can I work these in instead of quick oats?
They will work fine, just add them in place of regular or quick oats.
I dont have any pumpkin puree or sweet potato or butternut squash on hand.. ( Boo). Is there anyway I can incorporate an avacado instead?
I’ve never tried it, but it will probably turn out fine. Do you have any zucchini? You could add a little of that shredded really small.
I have a ton of tapioca flour I need to get rid of. Can I incorporate it into your recipe? Do you have any other recipes that would go well with tapioca flour? Thanks, Lydia
Hi Lydia, I would only sub a third or half of the flour with the tapioca flour. You should be able to do that in most recipes and not see a huge difference.
Thanks for the recipe! I used it as a base (had to substitute the butter and yogurt because of one child with a severe dairy allergy). I used a dairy free yogurt and coconut oil instead of butter the first time and they were fantastic! The second time I got crazy and added leftover homemade baby purée including about 1 cup of carrots (skipped the grated), 1/2 c sweet potatoes, 3/4 cup puréed cannellini beans (weird but couldn’t even taste them!), 1/4 cup flax meal, 1/4 cup chia seeds, 1 cup frozen blueberries and then I also decreased the sugar to 1/2 cup and my 11 month old and 2 year old still went crazy for them. Thank you!!!
Great! Glad you and your kiddos liked them. I love it too and especially love how easy it is to adapt it to what you have. Love the idea of adding pureed beans. I’m all about adding extra fiber and protein. Totally trying that. Thank you!
These are very moist. However I find that the banana flavor overpowers the muffin and one of my kids doesn’t like banana. I gave a few to the neighbor’s kids and they liked them. They freeze well and make a great snack for school lunches.
I made 48 mini muffins and followed your instructions to a T. I baked for 20 min and they still were raw in the inside!
Any tips to make sure they come out cooked perfectly next time? Thanks!
Hmm, that is strange, my only suggestion would be to cook them longer and check them every 1-2 minutes so they don’t burn.
I’ve made these several times, with differing necessary cook times. I think it could depend on things like how ripe the bananas are (more watery), or if you use greek or plain yogurt etc. As Maria says, be sure to check them (I look for a clean toothpick from the center) before removing them and you’re good to go!
BRAVO! I just found 2 in my freezer from the last batch and FORGOT how great these are. I have to get these back into regular rotation for school day breakfast and lunches. My 6 and 2 yr olds LOVE these! I’ve made the recipe as stated, and have added more fall spices, ground flax etc. I make a double batch – these freeze/thaw great. Thanks for the rockin, nutritious recipe!
I need to start making these regularly again too. They really are awesome and so versatile! Thank you for the positive feedback! 🙂
Could you substitute a small jar of banana baby food for the 3 bananas?
You would probably need to add two jars. But I can’t see why it wouldn’t work.
Hi there,
Can I substitute oat flour for the quick oats? I don’t have any on hand… I’m really looking forward to making these for my picky toddler. Thank you!
Yes Amanda, that will work great!
Yes Amanda, You can. That will work great!
I rate this 5 stars, but my browser won’t let me click the 5th star!
Made these today and they went over great with my picky 2 year old! Some modifications I made were to use 1/2 cup shredded zucchini and 1/2 cup shredded carrots. Also, since I was low on rolled oats, I used 1/2 cup rolled oats, 1/4 cup chia seed, 1/4 cup golden flax seed. I was able to get 24 regular sized muffins from this recipe, I baked it at 375 for 14 mins in silicone cups and they came out perfectly. Also, I didn’t have any applesauce, but 1 medium sized cored apple in my Blendtec solved that problem. Thank you for this recipe!
Wow! Those sound delicious! I love that you blended up an apple! Genius!
I made these yesterday and they are a hit with everyone!
Any idea how many calories in each? I’m using My Fitness Pal. 😀
Hi Connie! Glad they were a hit. So sorry, I haven’t ever figured out the calories.
I didn’t have brown sugar so I used a cup of honey and then reduced the applesauce and yogurt to a 1/4 cup and added an extra half cup of oats so the batter wouldn’t be too soupy. I also used 2 cups of white whole wheat flour and zucchini instead of carrots. The muffins turned out great! My kids and I love them and they will make breakfast and snack time healthy and quick and easy!!!!! 🙂 Thanks for posting this recipe!!!! 🙂
Great Kristin! You’re welcome! Those adaptations sound great!
I make this all the time, a huge hit in y house! I would like to make these with almond or coconut flour instead of wheat and all purpose. Any suggestions on ratios?
Hi Lindsay, I love hearing that you make these all the time. I however I don’t have any experience baking with almond and coconut flour so I don’t dare make a recommendation on that. So sorry.
I regularly substitute coconut flour for half of the white flour in muffins. I don’t know if there is enough gluten in coconut flour to eliminate all the white flour. It gives a nice flavor though and they always turns out great!
Thank you so much for this recipe! You are right. Best muffin recipe I’ve tried so far. 😍
A few modifications made though. I used 1/4 cup soaked chia seeds as egg replacement and chopped up dates as a sugar replacement. I also used Buckwheat flour instead of wheat and wholemeal for a gluten-free option. It turned out soft and yummy. Thank you!
Yum! Those changes sound healthy and delicious!
I really liked these! They don’t taste nearly as healthy as they are. Win!
Haha!
My 16 month old is allergic to oats – what can I use as a substitute? Thanks!
Hi Caitlin, You could sub more whole what flour use 3/4 cup instead of 1 cup.