Pumpkin Oat Mini Muffins (Toddler & Kid-Friendly)
These Pumpkin Oat Mini Muffins are soft, lightly sweetened, and packed with fibre, pumpkin, and an iron boost from fortified infant cereal, perfect for toddlers and kids’ lunchboxes or snacks.
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Servings: 24 mini muffins
Calories: 85kcal
Equipment
- 1 mini muffin pan
Ingredients
- 1 cup rolled oats
- ¾ cup milk We use unsweetened almond milk
- 2 eggs
- ⅓ cup unsweetened applesauce
- ¼ cup coconut oil melted
- 2 tsps vanilla
- ⅓ cup maple syrup
- 1 cup pumpkin puree
- 1 cup whole wheat flour
- ¼ cup fortified infant oat cereal If you don't have any fortified oat cereal on hand, add an extra tablespoon of whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1½ tsps pumpkin pie spice
- ¼ cup chocolate chips optional. We love Enjoy Life Dairy-Free chips
Instructions
- Preheat the oven to 375 ℉ and grease or line a mini muffin pan.
- In a large bowl, add the oats and milk. Let sit for 5-10 minutes for oats to soak up moisture.
- Add the eggs, applesauce, coconut oil, maple syrup, and pumpkin puree. Stir well to combine.
- To the same bowl, add the flour, baking powder, baking soda, cinnamon and pumpkin pie spice. Stir to combine.
- Fold in the chocolate chips if you are using them.
- Spoon the batter into the mini muffin pan.
- Bake for 20-22 minutes at 375 ℉ until golden on top and centres are cooked through.
- Let muffins cool in the pan for 5 minutes and transfer to a wire cooling rack to finish cooling.
Video
Nutrition
Calories: 85kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 48mg | Potassium: 78mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1611IU | Vitamin C: 0.5mg | Calcium: 31mg | Iron: 2mg