Click here to print: Miami Muffins
Let me start by saying I don’t know anything about football. My husband has tried to teach me the rules and it seems pretty complicated. I don’t follow. Probably because I’m too busy eating the snacks to pay attention to what he’s saying.
In addition, students ask which team I like better between the hometown team and major rival. I just tell them my favorite part about most sports is the food.
Oh, it’s dollar dog night at the stadium? Sure, I’m in!
That being said, these muffins have always reminded me of the colors of a certain team. I seriously don’t know anything about this team except for their colors and that’s what I thought of the first time I made these.
And that’s why I call them Miami Muffins.
Plus, I’ve always been a sucker for alliteration.
- ½ c butter, softened
- A little less than ½ c brown sugar
- 1 large mashed banana
- ½ c applesauce (try homemade)
- 2 grated carrots
- 1 grated zucchini, squeezed
- 2 eggs, beaten
- 1 c flour
- ½ c oats
- 1 t baking soda
- ½ t salt
- 1 t pumpkin pie spice
- Preheat oven to 375° F and fill muffin tin with paper liners.
- Cream butter and brown sugar together in a large bowl.
- Add bananas, applesauce, carrots, zucchini, and eggs.
- Stir in dry ingredients.
- Fill muffin liners evenly (can fill pretty full).
- Bake 15-20 minutes.
- Cool 10 minutes in pan, then completely on a wire rack.
- Store covered in the fridge and serve chilled.
Here are some ideas to get your “kid cook” involved with this recipe:
- Have him put the liners in the muffin tin.
- Have him practice cracking eggs, just remember to wash your hands together after.
- He can do all the mixing!
- As you add ingredients, ask him to look for each one… some “disappear” and some don’t. You can’t see the applesauce anymore, but you can see the carrots and zucchini! Ask him if he knows why.
This recipe is modified from: Toddler Muffins on All Recipes