Toddler Cakes
- Number of Servings: 12
Ingredients
Butter, salted, 1 stick Brown Sugar, .5 cup, unpackedBanana, fresh, 2 large (8" to 8-7/8" long)Butternut Squash, .5 cup, mashedBaby Carrots, raw, 10 large Egg, fresh, whole, raw, 2 large Raisins, .5 cup (not packed)*Bread Flour - Unbleached, King Arthur Flour, 1 cup Quaker Oats 100% Natural Whole Grain oatmeal, 0.5 cup Baking Soda, 1 tsp*Morton Table Salt, 0.5 tsp *Pumpkin Pie spice, 1 tsp
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.
Serving Size: 1 muffin
Number of Servings: 12
Recipe submitted by SparkPeople user MAMACASS77.
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.
Serving Size: 1 muffin
Number of Servings: 12
Recipe submitted by SparkPeople user MAMACASS77.
Nutritional Info Amount Per Serving
- Calories: 198.2
- Total Fat: 8.8 g
- Cholesterol: 51.6 mg
- Sodium: 283.3 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 2.0 g
- Protein: 3.5 g
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