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Toddler Food – Carrot, Pumpkin & Sweet Potato Muffins!

by The Empowered Educator 51 Comments

I have been trying to introduce the toddler twosome to a few new reasonably healthy toddler snacks for morning /afternoon tea lately. We are stuck in a bit of a rut with the crispy, crunchy cracker type snacks as that it what Ruby is happiest with!

But we haven't gotten this far with her SPD food aversion issues by not trying and retrying new things so i have persevered…and finally i have found a winner with both girls…and the grown up part of the family too!

So of course i thought i better share my good luck with you! I found this recipe for muffins in my Gran's old recipe book and i do vaguely remember the taste from childhood but I'm pretty sure i had no idea they had 3 vegetables in them! It's a pretty basic muffin recipe with grated vegies so I'm sure there are quite a few similar versions floating out there….but I'm sticking with my Gran's as it tastes wonderful…the brown sugar really lends a warm sweetness to them….I guess they aren't super healthy but they still provide a good vegie boost to the toddler twosome's diet….every bit counts at the moment as far as i am concerned!!

Toddler Snack - Vegetable Muffins

CARROT, SWEET POTATO & PUMPKIN MUFFINS

You'll Need….

  • 1 Teaspoon baking powder
  • 1 Cup Plain Flour
  • 1/2 Cup Brown Sugar
  • 1/3 Cup Grated Sweet Potato
  • 1/3 Cup Grated Carrot
  • 1/2 Cup Grated pumpkin (I used Kent as that is what we have in the garden at moment!)
  • 2 Eggs (lightly beaten)
  • 1/4 Cup Oil (Vegetable or Canola…Gran didn't specify but i used Canola)

Now you need to….

Sift the flour and baking powder into a bowl and then make a well in the centre.

Add sugar, eggs, grated vegies and oil and combine well.

Spoon mixture into a greased mini muffin (or large if you prefer) tin and bake for 15-20 mins in a moderate oven (180 Celsius).

Leave in the tin for 10 mins before turning out onto a rack to cool.

The texture of these muffins is soft on the inside but with a few crunchy bits on the crust so i think that appealed to Ruby. They weren't too gluggy or too dry so were quite easy for her to chew and swallow. The swallowing part is often a problem with cakey type foods. But i was really pleased with how both girls took to these and they give me another option at snack time!

Perhaps your toddler might enjoy them too? They might also like these toddler favourites i have previously posted…..

Broccoli & Zucchini Choc Muffins                                                   Toddler Fruit Balls

Toddler Fruit Ball Snacks - healthy

Toddler snack - hidden vegetable choc muffins

If this is your first visit to Mummy Musings and Mayhem and you like what you see you can follow us on Facebook and Pinterest for more inspiration, frugal fun and mayhem!
Warm Wishes….

Filed Under: family recipes, SPD, Toddler food

« Weekly Kid’s Co-Op – Fun with Water & Ice
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Comments

  1. Fiona from Arbordale Farm says

    13/01/2013 at 1:01 pm

    They sound really yummy.

    Reply
    • Jodie Clarke says

      15/01/2013 at 3:57 am

      They are Fiona…i had quite a few myself!!

      Reply
  2. [email protected] says

    13/01/2013 at 3:41 pm

    The first muffins look like a must try for me. Instead of using grated veggies, do you think purée would work?

    Reply
    • Jodie Clarke says

      15/01/2013 at 3:58 am

      I sent you a reply via email Sybil but for anyone else reading i can’t see why not…i would use less oil and 3/4 cup puree. Apple with pumpkin would be nice too!

      Reply
    • Reema says

      31/01/2015 at 8:36 pm

      I pureed my veggies

      Reply
    • Reema says

      31/01/2015 at 8:37 pm

      I pureed my veggies and it saved some time! I also used almond extract and threw in some white chocolate chips ๐Ÿ™‚ Turned out really yummy, thanks!

      Reply
      • mummymusingsmayhem says

        10/02/2015 at 5:59 am

        Sounds great Reema, thanks for sharing ๐Ÿ™‚

        Reply
  3. MsXpat says

    13/01/2013 at 7:29 pm

    Looks and sounds amazing, I severely need inspiration for my toddler he’s not eating well

    Reply
    • Jodie Clarke says

      15/01/2013 at 3:59 am

      I think we all need a little inspiration when feeding fussy toddlers…i know i do! Hope things improve soon for you both xx

      Reply
  4. Ngo Family Farm says

    14/01/2013 at 1:00 am

    Ooh, don’t have any sweet potatoes, but I have LOTS of pumpkin! Thanks so much for sharing your family recipe! These are on my list for tomorrow ๐Ÿ™‚
    -Jaime

    Reply
    • Jodie Clarke says

      15/01/2013 at 4:00 am

      I love anything with pumpkin in it…especially home grown…your will be lovely Jaime!!

      Reply
  5. Little Home In The Country says

    14/01/2013 at 1:44 am

    My kids would like those for sure. Good for you, Jode – you are an inspiration to all of us to persevere in tough times. It’s exhausting sometimes when you are making slow progress, but you’re right – every tiny step forward is at least in the right direction. Look how far Ruby has come!

    Reply
    • Jodie Clarke says

      15/01/2013 at 4:01 am

      Thanks Sherri…she has come a long way…just need to keep reminding myself of that fact!

      Reply
  6. Jessica says

    14/01/2013 at 6:33 am

    These look pretty yummy. We’ll give them a try!

    Reply
    • Jodie Clarke says

      15/01/2013 at 4:01 am

      I hope you like them Jessica…they freeze well too!

      Reply
  7. Audrey says

    14/01/2013 at 3:41 pm

    Do you think you could use canned pumpkin? I have that in my pantry.

    Reply
    • Jodie Clarke says

      15/01/2013 at 4:03 am

      We don’t have canned pumpkin here in Australia Audrey so i’m not sure of the texture…but if it is runny i would think use about 3/4 cup and less oil or if it is gluggy perhaps use 1 cup? Am sure they will still turn out fine!

      Reply
  8. Anonymous says

    16/01/2013 at 2:39 am

    Audrey 15, if you try it with the canned pumpkin please share! Can’t find pumpkins anymore but these would be a great on the go breakfast to freeze. They look delicious! Thank you so much for sharing!!! ๐Ÿ™‚

    Reply
  9. Ngo Family Farm says

    16/01/2013 at 5:17 pm

    Hi Jode, just wanted to tell you how much we are loving your Gran’s muffins over here! I used all pumpkin for the veggies and didn’t have oil so used melted butter instead – they are so yummy. Thanks again for sharing the recipe (and helping me use up some pumpkin!)
    -Jaime

    Reply
    • Jodie Clarke says

      17/01/2013 at 10:39 am

      That’s wonderful Jaimie!Glad they were a hit…a bit moreish aren’t they ๐Ÿ˜‰

      Reply
  10. Jennifer Fischer says

    17/01/2013 at 5:24 am

    We love making carrot cake and carrot muffins, but now I am inspired to add in other veggies as well. I have some butternut squash right now, so I think I will try a variation on this recipe of yours with the butternut squash. Super excited!

    Reply
    • Jodie Clarke says

      17/01/2013 at 10:40 am

      Yum…sounds lovely Jennifer…i am on a real add vegies to everything kick at the moment…thank goodness i am having some success too!!

      Reply
  11. Vicky @ Mess For Less says

    20/01/2013 at 8:43 pm

    This look great! Can I say how jealous I am that you have pumpkins in your yard. Love the addition of the sweet potato.

    Reply
  12. Alisha says

    21/01/2013 at 10:38 pm

    These are great Jodi! Just cooked up a batch with pumpkin puree and they turned out great! I used 3/4 pumpkin and added another 1/2 of flour to the second batch I made. They tasted fine either way, though. Oh and I added some cinnamon and nutmeg!

    So glad you got another option for both girls!

    Alisha @ http://www.YourKidsTable.com

    Reply
    • Jodie Clarke says

      22/01/2013 at 3:18 am

      Thanks Alisha…glad they worked with the pureee too! Never thought of adding cinnamon and nutmeg…will trial next time and see how the girls go!

      Reply
  13. Rebecca English says

    26/01/2013 at 8:17 am

    Looks like a great way to get in some sneaky veges!

    Thanks for linking to the Sunday Showcase

    Reply
  14. 2 Big, 2 Little says

    26/01/2013 at 6:19 pm

    These look so yummy ๐Ÿ™‚ Do you know if canned pumpkin would work?
    Thanks for linking up to the Kid’s Co-op. I`m featuring your muffins on my post for this week’s Co-Op post.

    Reply
  15. Anonymous says

    02/02/2013 at 1:02 am

    I made them with half a can of pumpkin and pureed the veggies, added some cinnamon, and mixed half bran and half flour and they were delicious!

    Reply
  16. MsXpat says

    07/02/2013 at 9:32 pm

    I have truly inspired me. I’m finally back in the kitchen I’ve tried this recipe (with a few additions: raisins and vanilla essence) with success :0)I’ll be tuning in for more inspiration. Have a great weekend!

    Reply
  17. Nathan, Sarah, Liam, Deacon, and Jude says

    29/03/2013 at 1:36 am

    do you think carrot, sweet potato, apple would work?

    Reply
  18. Jodie Clarke says

    29/03/2013 at 8:59 am

    I think the addition of apple would be lovely. I’d probably use apple puree and add a dash of cinnamon and a little extra flour…let me know how you go!!

    Reply
  19. Unknown says

    07/04/2013 at 12:21 pm

    I made these with the puree….they were excellent!

    Reply
  20. Anonymous says

    12/04/2013 at 5:36 am

    thanks for share..

    Reply
  21. Crystal says

    17/04/2013 at 6:47 pm

    I’m not a natural cook. I need an exact recipe to try. Those who have tried puree’s how much of each? Thanks

    Reply
  22. Delia says

    11/07/2013 at 7:13 am

    This is cool!

    Reply
  23. Danae Gleason says

    03/08/2013 at 2:47 pm

    Just a thought but what about applesauce instead of oil to make them healthier?

    Reply
  24. Danae Gleason says

    03/08/2013 at 2:48 pm

    Just a thought but what about substuting the oil with applesauce??

    Reply
  25. Danya atDanyaBanya says

    30/10/2013 at 11:48 am

    Hmm, I have no problem with the oil component, but I don’t really like including sugar. Maybe I could substitute an overripe banana… Will let you know if it works. ๐Ÿ™‚

    Reply
    • Jodie Clarke says

      20/01/2014 at 10:34 am

      Great idea Danya!

      Reply
  26. Anonymous says

    10/01/2014 at 3:36 pm

    I’m a bit late to this party, but I’ve just put my first batch of these muffins in the oven. I can’t wait to try them! Can I freeze these or any of the other muffins you make? I was thinking of having a baking afternoon and trying a few different recipes, freeze what we don’t need in the immediate few days. Will this work?

    Reply
    • Jodie Clarke says

      20/01/2014 at 10:35 am

      I pretty much freeze all my muffins and they are always fine after a defrost or quick zap in the microwave to heat them a little, I store them in a large ziplock bag and take out as needed ๐Ÿ˜‰

      Reply
  27. ~spoiled~ says

    20/05/2014 at 10:41 pm

    Just came across these a few days ago on Pinterest. Anyways, I was wondering if I could use honey instead of oil?? If so, how much would I add?

    Reply
  28. Meat Grinder says

    29/05/2014 at 2:46 pm

    I found this website at 1 am and there is nothing in my fridge. Do you know my feeling when I see these delicious foods ๐Ÿ™

    Reply
  29. Danielle Medley says

    20/07/2014 at 5:22 pm

    I don’t know what I did wrong but these had NO flavor and were bland. I even added cinnamon and nutmeg. Maybe I overcooked them? ….

    Reply
  30. Rosalind says

    30/10/2014 at 4:24 pm

    how many muffins does the recipe yield?

    Reply
  31. Avivit says

    21/12/2014 at 7:59 pm

    These muffins are great! I make then Gluten Free with almond flower and all purpose GF flower and they come out delicious! My toddler doesn’t really eat them, but my husband loves them. ๐Ÿ˜€

    Reply
    • mummymusingsmayhem says

      22/12/2014 at 2:30 am

      That’s great to hear they work with those changes! thanks for sharing as I’m sure others would be happy to hear that ๐Ÿ™‚

      Reply
  32. Niomi says

    18/04/2015 at 12:13 am

    Anyone tried these with a over ripe banana and lessening the sugar content?

    Reply
  33. Christina Aleman says

    03/11/2015 at 4:23 pm

    Sweet potatoes and carrots provide good sources of several essential nutrients, including vitamin A, potassium and dietary fiber. Pumpkin also has Vitamin A. Giving these food to your kids, means you are giving them healthy food.

    Reply
  34. Taylor says

    18/05/2016 at 4:04 pm

    Hi there! These look great for my picky water! Was wondering if you could recommend an amount to sub in for the pumpkin? We never buy a pumpkin, so I would only have canned… Thanks for any advice you can offer!!

    Reply
    • mummymusingsmayhem says

      24/05/2016 at 1:30 am

      We don’t have canned pumpkin here but I think someone mentioned in the comments here about using it. I would substitute half to one cup of pumpkin just depending on how thin it is ๐Ÿ™‚ Can’t really muck it up, just add a little more flour if you feel the mix becomes to runny, hope that helps ๐Ÿ™‚

      Reply

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Jodie
Hi, I'm Jode, Mum to twins and a teen, and an early childhood educator.
I love to share ideas & resources for play based learning
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