Buster Muffins

I'm on a muffin quest.  After a weekend jaunt through Costco where Buster taste tested a pumpkin muffin and loved it, I'm working on muffin recipes.

So, here's the first one that's been reasonably successful.  I am trying to do come up with healthy muffins as opposed to muffins with nothing in them that's helpful to his dietary needs.  I've combed through all the "toddler" muffin recipes out there and I'm changing and adapting as I go.  The first batch I made failed the Buster test but this recipe worked.  Next on the list will be a banana muffin recipe...because I have a bunch of bananas on my counter that are not going to be eaten before they get too ripe.  That's the problem with Costco...yes, I'm happy I got a load of bananas for $1.39 but seriously, who can eat a dozen bananas in a few days?  Not a house with a feeding averse child!!

BUSTER'S SQUASH & CARROT MUFFINS

(This would be good with any kind of squash...pumpkin, acorn, zucchini.  I just happened to have a butternut squash on hand so that's what I used.  Also, I did try to use 1/2 whole wheat flour the first time I tried this but the muffins were really dense.)

1 cup unbleached flour
2/3 cup brown sugar
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
1/2 cup plain Greek yogurt
2 eggs (lightly beaten)
2 carrots
1/2 cup butternut squash

Preheat oven to 350 degrees (Fahrenheit).

Line small muffin cup tins with liners or use baking spray.  (I use small, not mini, muffin tins.)

Peel and chop carrots and squash into similar size pieces and boil, bake or microwave until fork tender. Puree until smooth.

Combine all dry ingredients in mixing bowl.  Then add yogurt, eggs and vegetable mixture.  Mix until combined.  Do not over mix.

Pour muffin tins 3/4 of the way full and bake for 15 to 18 minutes until tooth pick comes out clean.  Allow to cool COMPLETELY before covering to store in order to avoid the muffins becoming too sticky (therefore unappealing to kiddos who don't want to touch sticky things).