Toddler Muffins With Banana Cream Cheese And Oatmeal Food

FAVORITE BANANA BREAD MUFFINS

Favorite Banana Bread Muffins image

Be sure to use super ripe bananas-the more black and brown spots, the better the flavor and sweetness will be!-for the best results here.

Provided by Amy Palanjian

Time 24m

Number Of Ingredients 9

Ingredients

1/2 cup unsalted butter ((melted and slightly cooled; 1 stick))
1 1/2 cups mashed very ripe bananas ((about 3 large))
2 large eggs
1 teaspoon vanilla extract
2 cups whole wheat flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt

Steps:

Preheat the oven to 375 degrees F and grease a standard muffin pan with nonstick spray. (I use classic Pam spray.)
Add the butter, bananas, eggs, and vanilla to a large bowl. Stir to combine.
Stir in the flour, sugar, baking soda, cinnamon and salt.
Divide the batter among the prepared baking pan, using about 1/4 cup batter In each cup. Bake for 14-16 minutes, or until golden brown and a cake tester inserted into the center comes out cleanly.
Transfer muffins from the pan to a wire rack to cool.
Serve warm or at room temperature.

Nutrition Facts : ServingSize 1 muffin, Calories 205 kcal, Carbohydrate 29 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 48 mg, Sodium 200 mg, Fiber 3 g, Sugar 12 g, UnsaturatedFat 3 g

TODDLER MUFFINS

Toddler Muffins image

Mini muffins for finicky toddlers with the addition of fruit and veggies. My son is 2 and has been eating these for a year. I always keep a supply in the freezer, he loves them frozen especially when new teeth are coming in! Adults love them too. Great for play groups! Recipe makes 24 mini muffins or 12 regular-size muffins.

Provided by Lori

Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes

Time 30m

Yield 24

Number Of Ingredients 11

Ingredients

½ cup butter, softened
½ cup brown sugar, or to taste
2 large bananas, mashed
1 (4.5 ounce) jar baby food squash
2 carrots, grated
2 eggs, beaten
1 cup all-purpose flour
½ cup oat bran
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt

Steps:

Preheat an oven to 375 degrees F (190 degrees C). Grease 24 mini muffin cups or 12 standard muffin cups.
In a mixing bowl, cream together the butter and brown sugar until smooth. Mix in the mashed bananas, squash, carrots, and eggs. Stir in the flour, oat bran, baking soda, pumpkin pie spice, and salt until just combined. Spoon the batter equally into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store at room temperature for up to two days, or freeze.

Nutrition Facts : Calories 88.6 calories, Carbohydrate 11.8 g, Cholesterol 23.8 mg, Fat 4.5 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 140.6 mg, Sugar 4.9 g

BANANA OAT MUFFINS WITH SOUR CREAM

Banana Oat Muffins with Sour Cream image

I've perfected these moist delicious muffins from many muffins. You'll absolutely love these!

Provided by AAMMEGAN

Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 19

Ingredients

1 cup rolled oats
1 cup all-purpose flour
1 tablespoon rolled oats
½ cup chopped walnuts
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon ground cinnamon
½ teaspoon salt
½ cup butter, softened
1 cup white sugar
2 eggs
1 cup mashed ripe banana
1 teaspoon vanilla extract
½ cup sour cream
⅓ cup rolled oats
4 tablespoons brown sugar
¼ teaspoon ground cinnamon
2 tablespoons butter, chilled
¼ cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Place 1 cup rolled oats in a food processor and process until ground. In a large bowl, combine ground oats with flour, 1 tablespoon rolled oats, chopped walnuts, baking powder, cinnamon and salt.
In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the banana and vanilla. Stir in sour cream. Mix oat/flour mixture into egg mixture. Spoon batter into prepared muffin pans.
To make Topping: In a small bowl, combine 1/3 cup rolled oats, brown sugar, cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in 1/4 cup chopped walnuts. Generously sprinkle muffins with topping.
Bake in preheated oven for 25 to 30 minutes, until golden brown and a toothpick inserted into a muffin comes out clean.

Nutrition Facts : Calories 339.7 calories, Carbohydrate 41.4 g, Cholesterol 60.6 mg, Fat 18.1 g, Fiber 2.3 g, Protein 5.1 g, SaturatedFat 8.2 g, Sodium 319 mg, Sugar 23.8 g

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Pre-heat oven to 350 degrees and line muffin tin with liners or generously spray with a non-stick cooking spray. *You can also lightly spray the muffin liners as I've heard some have had trouble with them sticking to the liners.
In a medium bowl, smash bananas and add milk, butter, eggs, vanilla, and maple syrup. Add slowly to the dry ingredients and mix well.
In separate bowls, mix together the Strawberry Almond Chia, Blueberry Apple Flax, and "Carrot Cake" fillings. Add some of each mixture to 4 muffin liners, leaving a little bit of each behind to top the muffins. Gently fill each muffin tin to the top with oats and bananas mixture and top with remaining filling. (If you have extra oat and banana mixture, make some 'plain' muffins or toss in whatever else you have!)

Toddler Muffins With Banana Cream Cheese And Oatmeal Food

FAVORITE BANANA BREAD MUFFINS

Be sure to use super ripe bananas-the more black and brown spots, the better the flavor and sweetness will be!-for the best results here.

TODDLER MUFFINS

BANANA OAT MUFFINS WITH SOUR CREAM

I've perfected these moist delicious muffins from many muffins. You'll absolutely love these!

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