Pumpkin Carrot Mini Muffins

Ever since my son started eating solid foods I have been excited to create new recipes to get him to experience different flavors and textures. However, being a stay at home mom with an 8 month old, I don’t have a lot of time to spend on making complicated recipes. I want recipes that are not only good for him but quick and easy to throw together! These muffins are exactly that and the best part is, my son LOVED them! Pumpkin and carrots are a great source of Vitamin A which is beneficial for your child’s developing eye site, growth and immune system. Since I am making these for my baby who is under 1, I leave out the sweetener. However, feel free to add in a little maple syrup or coconut sugar to sweeten them up. These are not just for babies, kids of all ages can enjoy eating them (and making them with you!) You and your kids can have fun with them and add in your families favorite mix-ins such as raisins, chocolate chips, nuts or fruit.

Ingredients: 

  • 1 cup oats

  • 1/4 cup pumpkin puree

  • 2 carrots (or about 1/4 cup shredded carrot) 

  • 1 ripe banana

  • 1 egg

  • 2 tsp chia seeds (optional)

  • 1/2 tsp vanilla

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1/2 tsp cinnamon

  • 1/2 tsp pumpkin pie spice 

  • **OPTIONAL: can add 3 tbsp of maple syrup 

Directions

  • Preheat oven to 350 degrees

  • Grease muffin tins (or use silicon ones)

  • Place carrots in a blender and blend until shredded 

  • Add remaining ingredients (except the baking soda and mix-ins, if using) to the blender and blend until smooth

  • Add the baking soda and blend for another 20 seconds 

  • If using, stir in preferred mix-ins

  • Scoop batter into mini muffin tins 

  • Bake in the oven for 10-12 minutes (until golden brown) 

  • Remove from the oven, let cool and ENJOY! 

Robin Goldberg