These slightly sweet muffins are made with bananas, butternut squash and carrots. Perfect for picky eaters!
Awesome! I did make a couple changes to make it even healthier still! I didn't have oat bran so I used ground flax seed. Instead of butter I used 1/4 cup vegetable oil, 1/4 cup vanilla yogart. 3 egg whites instead of 2 whole eggs. 1/2 cup whole wheat flour, 1/2 cup all purpose flour. I had to cook them a few minutes longer and they turned out moist and tasty! - 16 Dec 2011 (Review from Allrecipes US | Canada)
Very good! This recipe made 24 mini and 7 regular sized muffins for me. I couldn't find oat bran in the store so I used oatmeal and it worked just fine. - 16 Nov 2011 (Review from Allrecipes US | Canada)
We absolutely loved these muffins. So flavorful and moist! I made two small changes; I added one teaspoon of baking powder and added 1/2 cup of raisins that I "plumped up" in some unsweetened, hot chai before adding them to the batter. Out of the whole recipe, two muffins remain. Even my husband inhaled them! - 17 Nov 2011 (Review from Allrecipes US | Canada)