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Healthy Veggie Muffins

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
24 servings
Breakfast Brunch Snack Cake
Healthy Veggie Muffins
Ingredients
  • 1/2 cup butter, softened
  • 1/2 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
  • 1/2 cup oat bran
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
Instructions
1
Preheat your oven to a medium-high temperature of 375 degrees Fahrenheit or 190 degrees Celsius.
2
Next, prepare your baking vessel by lightly coating it with a non-stick cooking spray or butter. You can use either a 24-cup mini muffin tin or a 12-cup standard muffin tin for this recipe.
3
In a large mixing bowl, combine the softened butter and brown sugar until you achieve a smooth consistency.
4
Mix in the mashed bananas, baby food, grated carrots, and eggs until well incorporated.
5
In a separate bowl, whisk together the flour, oat bran, baking soda, pumpkin pie spice, and salt until just combined with the other ingredients.
6
Gradually add this dry mixture to the wet ingredients and stir until everything is well combined.
7
Spoon an equal amount of batter into each prepared muffin cup.
8
Place the muffins in a preheated oven and bake until a toothpick inserted into the center of each muffin comes out clean, taking 15 to 20 minutes.
9
Allow the muffins to cool in their tins for 10 minutes before transferring them to a wire rack to cool completely.
10
Once cooled, store the muffins at room temperature for up to 2 days or consider freezing them for later use.