We are parents to a muffin-loving 10-month-old boy. I made some bran muffins for myself one morning and he could not get enough of them. So I went on the hunt for a more baby friendly version (aka sans sugar and oil and with less flour) and ran across these Pumpkin Protein Muffins.
Obviously I am not going to be pumping my son with protein, so I modified them slightly to make them the perfect treat for a quick breakfast or on-the-go snack.
I forgot to take a picture of them before they were all gone, but I do have a shot of Eli enjoying a muffin one morning in the city.
The look of satisfied taste buds and a satisfied tummy.
I was pleasantly surprised myself when I tried a bite. Smother one in peanut butter and honey (for yourself of course, not your baby) and you'd never know the sugar was missing. Next time I will be doubling the batch so that I can enjoy one every now and then.
They're a little on the stickier side since they don't have much flour in them but they are really moist and hold together well. Just be sure to have a napkin ready to wipe sticky fingers--both yours and babies.
Guten Appetit Babies!
Baby Pumpkin Muffins
Adapted from Dashing Dish
1/2 cup Pumpkin Puree
1/2 cup Banana, mashed
1/2 cup Applesauce
1/2 cup Greek Yogurt
1 3/4 cups Old Fashioned Oats
1/8 cup Flax Seed
1/8 cup Whole Wheat Flour
1 teaspoon Baking Soda
2 teaspoons Baking Powder
2 teaspoons Cinnamon
1/2 teaspoon Pumpkin Pie Spice
1/2 cup Raisins, Dried Plums (chopped), Candied Ginger, Dried Cranberries or whatever dried fruit you have on hand
Preheat oven to 350. Line a muffin tin with cupcake liners and set aside. Combine all ingredients in a food processor and pulse until the oats are ground up and the mixture is smooth. Divide batter among muffin tins and bake for 15-20 minutes, or until the tops are golden brown.
I wrapped ours up individually and froze them. Whenever I need a quick meal for Eli, I just pop them in the microwave for 45 seconds and we are good to go!