Name: Pumpkin Banana Muffins
Ingredients: 2 ripe bananas; 1 cup pumpkin puree; 2 eggs; 1 tsp vanilla extract; 3 tbsp melted unsalted butter; 1/4 cup non-dairy milk; 1 1/2 cups sifted white whole wheat flour; 1.5 tsp baking powder; 1.5 tsp cinnamon or pumpkin spice

This recipe is for 10 month old baby & up

If you love the sweet aromas of fall and pumpkin spice everything, you and your kids will love these Pumpkin Banana Muffins, sweetened with only ripe bananas. These muffins have no refined sugar, packed with lots of nutrients and soft enough for little hands to grasp, making them great for self-feeding, or if you are practicing baby led weaning (BLW) and can help develop fine motor skills. These are an excellent snack, healthy dessert or breakfast option that your toddlers and kids will enjoy, going great in lunchboxes are an after-school snack.

These muffins are quick and simple to make, you can whip them up in one bowl and takes about 5 minutes of prep time and once cooled I like to freeze all the leftovers and eat them throughout the month. If you have older kids who like a sweeter muffin you can add 1/4 cup maple syrup or sweetener of choice or add some chocolate chips to the mix. If you have both older kids and a little one at home I recommend making half with chocolate chips and half leave as is, no matter what they always come out flavorful and delicious! You can drizzle some almond butter on top, a little yogurt on the side and wow, you have a full, wholesome, tasty breakfast or snack. Enjoy!

Nutritional Benefits:

One of the best things about pumpkin banana muffins is the nutrient-dense ingredients they contain. Pumpkin is a fantastic source of vitamins A and C, both of which play a crucial role in boosting the immune system and promoting healthy vision. Vitamin A, in particular, is essential for maintaining healthy eyes and skin, while vitamin C supports the body’s ability to fight off illnesses. Pumpkin is also rich in fiber, which aids digestion and helps prevent constipation, a common concern for babies and toddlers as they transition to solid foods.

Bananas, another star ingredient, bring their own set of benefits. Bananas are packed with potassium, an important mineral that supports muscle function and heart health. They also provide natural sweetness, making these muffins more appealing to young children without the need for added sugar. Bananas are a good source of energy and contain fiber as well, helping to keep your little one full and satisfied.

Substitutions:

Banana: I don’t recommend substituting the banana for this recipe

Pumpkin: I used canned pumpkin for this recipe, but you can swap with butternut squash puree or sweet potato puree

Eggs: Sub with 2 flax eggs

Non-dairy Milk: I chose almond milk but you can use cow milk, soy milk, oat milk, etc.

Unsalted Butter: You can substitute with 3 tbsp oil (Avocado oil or coconut oil)

White Whole Wheat Flour: You can substitute with all-purpose flour, whole wheat flour, white spelt flour, oat flour or gluten-free flour

Pumpkin Spice: You can swap for cinnamon if you and your kids don’t like the pumpkin spice flavoring

What you need:

You can use a mini muffin tin for 24 small muffins or a large muffin tin, which makes 12

Suggestion:

I recommend sifting flour and baking powder, this will make the muffin fluffier

If you enjoyed this recipe, here are a few more you can check out:

Whole Wheat Blueberry Banana Muffins

White Sweet Potato Muffins

Baby Banana Bread

Apple Oat Blender Muffins