Sneak in more of the good stuff (fruits! veggie! iron fortified cereal!) with these healthy toddler muffins. Perfect for baby led weaning and preschoolers alike!
Preheat your oven to 375 degrees.
In a medium bowl, mix together the applesauce and brown sugar until creamy.
Mix in your bananas, squash, carrots, and eggs.
In a separate bowl, mix together your dry ingredients- the flour, baby cereal, oats, baking soda, pumpkin pie spice, and salt.
Mix slowly into your wet ingredients until just mixed. Do not over-stir!
Grease a mini-muffin or standard muffin pan (will make about 30 mini muffins or 15 regular).
Cook your mini muffins. Mini-muffins will cook for about 15 minutes, and standard muffins will take about twenty minutes. Your muffins will be done when a toothpick inserted into the muffin comes out clean.
Allow the muffins to cool for about ten minutes, and then remove from pan. Allow to cool completely, and then serve or freeze by stacking in a single layer in a gallon-size Ziploc freezer bag.