These delicious mini muffins are sure to be a hit in your household for young and old. With a nod to our Northern Hemisphere friends, we have utilised a 'fall' favourite - Pumpkin and combined it with the sweet and ever-popular banana to create what may be our best muffin combo yet. We have utilised pumpkin seeds in the mix for an added boost of good fats and protein, while allowing them to be lunchbox friendly (if you leave off the walnuts, on top). Give these a whirl, you won't be disappointed! And they freeze perfectly!
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24 mini muffins
1 cup wholemeal self-raising flour
1 tsp baking powder
1 tsp bicarb soda
1 tbsp Apple Cider Vinegar (ACV)
2 tsp cinnamon
1/4 cup maple syrup or honey (if older than 12 months)
1/4 cup coconut oil, melted
1/4 cup milk of your choice
1/4 cup pepitas, chopped or ground
1 tsp vanilla extract
4 x 25g Nourishing Bubs Pumpkin Puree
200g ripe mashed banana (1 large or 2 small bananas)
1/2 cup walnuts, finely chopped (optional)
Preheat oven to 180°C. Place patty pan liners in 24 mini muffin tins or 12 regular muffin tins.
Combine all dry ingredients in a medium bowl.
Combine Nourishing Bubs Pumpkin Puree, mashed banana, melted coconut oil, milk and vanilla extract in a small bowl and mix. Add to dry ingredients and mix until just combined.
Spoon mixture three-quarters of the way up patty liners. Sprinkle with chopped walnuts, if using.
Bake for 15 minutes (25 minutes for regular size) in preheated oven or until golden and a skewer comes out clean.
*Leave nuts off for nut free
*Suitable from 10 months or when handling finger food