We’re having some issues with finger food in this house, so I’ve been working hard on finding healthy, home made finger foods that our little guy will actually eat. It turns out, I like these muffins better than my mother’s original recipe…no offense mom! These mini muffins are the perfect size for a toddler to “feed” themselves.
Preheat the oven to 350F and beat together:
- 1 cup pureed pumpkin (I use Libby)
- 2 extra ripe bananas (black)
- 4 eggs
- 5 T raw sugar
- 1/2 c coconut oil
- Pumpkin pie spices to taste (cinnamon, ginger, allspice, and clove)
- 2 tsp baking soda
- 1 Tbsp baking powder
- 1 tsp sea salt
- 1 c brown rice flour
- 1 c dry fortified baby oatmeal (I used Beechnut)
- 3/4 c unbleached flour
Mix all together until combined well, then fill muffin cups and bake *about* 12-15 minutes for mini muffins, more for larger muffins. Muffins always stymie my attempts to time them because it totally depends on how wet your batter is and how full you fill your muffin cups. Because it’s fall, I also used jack o’lantern cups, make sure to grease the cups a little, I use a Misto with avocado oil. And there ya go! Lightly sweet fluffy autumn-tasting toddler muffins that are definitely mom-approved (as in, for mom to eat most of probably).