Mini Muffins For On-The-Go Meals

Things are getting back to normal…ish. For many of us that means back to busy mornings and rushing to get out of the house in time for pick ups, drop offs, bells, buses and business meetings. Mornings can be extremely stressful when you’re a parent. That’s why we recommend using the weekends to cook a few hearty, nutritious, delicious, on-the-go breakfast and snack options. We love this muffin recipe because it’s a fun one to make with your older babes, contains ingredients that you likely have in your home and passes the toddler taste test.

Ingredients:

½ Cup Finely Diced Organic Apple (used Honey Crisp Apple peeled and cored)

¾ Cup Organic Pumpkin Puree (make yourself or canned)

½ Cup Organic Unsweetened Apple Sauce

¼ Cup Organic Medjool Dates (about 4 large dates)

1 ½ Cup Organic Flour of choice (I used a Cassava, Fonio + Cauliflower powder blend from Trader Joe’s)

2/3 Cup Organic Brown Sugar (set 1 Tbsp aside)

½ Cup (1/2 Stick )Unsalted Butter

 3 Eggs Organic

1 Tbsp 100% Pure Maple Syrup 

1 1/2 Tsp Pumpkin Spice

½  Tsp Baking Soda

½ Tsp Baking Powder

 Pinch Salt

 ¼ Cup Finely Chopped Pecans (optional as muffin topping)

Mini Muffin Baking Pan (Yields 2 batches)

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Directions:

-Preheat oven to 340 Degrees.  

-Core, peel, and dice apple into small baby/mini muffin friendly cubes, set aside; repeat with Medjool Dates

-Dry Mix: Add Flour, Brown Sugar, Spices, Salt and leavening into large mixing bowl, combine thoroughly with a fork

- Thoroughly work in the ¼ Cup of Softened Butter (1/2 Stick) into the dry mix with a whisk

-add in the pumpkin puree, apple sauce, and eggs and whisk until well combined

-Sprinkle diced apple and finely chopped dates into mix making sure not to let the bits clump in the batter

-place mini muffin liners in mini muffin pan and spoon fill batter to the top of each liner, lightly sprinkle that tablespoon of brown sugar on top 

-Bake for 15-20 mins/ until toothpick comes out clean