December 28, 2020

Toddler Friendly – Pumpkin Peanut Butter Muffins – Gluten Free – Dairy Free – Refined Sugar Free!

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Feeding Toddlers can be challenging. I know once my daughter turned two something snapped and suddenly eating vegetables became a challenge. In order to make sure she was still getting vegetables in her diet I had to become creative and incorporate them into foods that she enjoys while still making it easy on me and not have complicated recipes! These muffins are great because you can interchange the puree! You can use Pumpkin, butternut squash, or sweet potato puree to make these making them super versatile and a good way to change things up!

For these muffins I used 1 Cup of Pure 100% Pumpkin Puree (I have a recipe on how to make this homemade in the instant pot click here), 1/2 Cup of no sugar added Peanut Butter, 1 Ripe Banana (the riper the better for natural sweetness), 1/4 Cup 100% Maple Syrup, 1 Teaspoon Vanilla Extract, 1 1/2 Cups Almond Flour (an awesome gluten free alternative to all purpose flour), 1 Teaspoon Baking Soda, 1 Teaspoon Cinnamon, and 1/4 Teaspoon of nutmeg, 1/4 Teaspoon Pink Himalayan Salt and 2 eggs.

In a mixer you want to add in all the wet ingredients and mix until well combined. Then add in the dry ingredients and mix until everything is well combined.

You want to bake these at 350. I like to add some chocolate chips on top (we use enjoy life brand since they are dairy free and only use cocoa and cane sugar as their ingredients). Depending on your oven they will take 15-25 minutes to bake. Once a toothpick comes out pretty clean (the almond flour is softer than regular flour so it wont be 100% clean when the toothpick comes out).

These are freezer friendly as well so you can store them in the freezer for later use and create a stock pile of snacks for your kiddos!

Toddler Friendly – Pumpkin Peanut Butter Muffins – Gluten Free – Dairy Free – Refined Sugar Free!

Recipe by Raising The RuthsCourse: SnacksDifficulty: Easy
Servings

12

Muffins
Prep time

5

minutes
Cooking time

20

minutes

Ingredients

  • 1 Cup Pumpkin Puree

  • 1 Ripe Banana Mashed

  • 1/2 Cup No sugar added Peanut Butter

  • 2 Eggs

  • 1/4 Cup Pure Maple Syrup

  • 1 Tsp Vanilla Extract

  • 1 1/2 Cups Almond Flour

  • 1 Tsp Baking Soda

  • 1/2 Teaspoon Pink Himalayan Salt

  • 1/4 Tsp Nutmeg

  • 1 Tsp Cinnamon

Directions

  • Preheat Oven to 350 Degrees and line a 12 tin muffin pan with muffin cups.
  • In a mixer you want to add in all the wet ingredients and mix until well combined. Then add in the dry ingredients and mix until everything is well combined.
  • You want to bake these at 350. I like to add some chocolate chips on top (we use enjoy life brand since they are dairy free and only use cocoa and cane sugar as their ingredients). Depending on your oven they will take 15-25 minutes to bake.
  • Once a toothpick comes out pretty clean (the almond flour is softer than regular flour so it wont be 100% clean when the toothpick comes out).
  • These are freezer friendly as well so you can store them in the freezer for later use and create a stock pile of snacks for your kiddos!

Recipe Video

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