Healthy Banana and Pumpkin Muffins - No Sugar Recipe
Table of Contents
Healthy Banana Pumpkin Muffins
These banana pumpkin muffins are an excellent choice for baby-led weaning due to their natural sweetness and simple ingredients, containing no added sugar.
Made with ripe bananas and pure pumpkin, they provide essential nutrients while allowing little ones to explore flavours and textures. Their small, bite-sized shape is perfect for tiny hands, making them easy to grasp and enjoy independently.
The pumpkin banana muffin recipe not only promote self-feeding but also introduce children to the delicious combination of banana and pumpkin, setting the stage for a lifetime of healthy eating habits for baby and the whole family.
Benefits of Pumpkin
Pumpkin is an excellent food choice for baby-led weaning, offering numerous benefits for your little one. Rich in vitamins A and C, it supports healthy vision and boosts the immune system. Its soft texture, when cooked, makes it easy for babies to grasp and chew and a great way of promoting self-feeding skills.
Pumpkin is packed with dietary fibre, which aids in digestion and helps prevent constipation. Its slightly sweet flavour is often appealing to babies, making it a delightful introduction to solid foods.
Exploring pumpkin in different forms, such as purée, roasted wedges, or even in soups, can provide a variety of textures and tastes, further encouraging your child's adventurous palate.
Ingredient information
Oats - I have used rolled oats but you could use jumbo oats or gluten free oats for gluten free babies. They will be blitzed in a food processor to oat flour so you can use what you have to make an easy muffin recipe.
Banana - It is best to use an overripe bananas, this is a great recipe if you have a brown banana to use up. Mashed bananas have great flavour too.
Pumpkin - I have used a can of pumpkin puree as this is great to use for recipes when you do not have or cannot find pumpkin in the supermarket. Or you can make your own homemade pumpkin puree.
Baking powder and Bicarbonate of soda - These work really well together, the recipe needs a raising agent as I have not used all purpose flour.
Egg - I have only used one free range egg for this recipe. You can use a large egg or a medium egg.
Ginger - A delicious spice, and great used with the pumpkin and other spices, for a real autumnal flavour.
Cinnamon - Adds a little sweetness to the recipe, you can use sweet cinnamon too if you prefer.
Nutmeg - I have only used a tiny bit of nutmeg as I did not want to overpower the flavours.
Allspice - This is a very potent spice and I have only used a little bit. It is all the recipe needs. With the other spices it makes for a delicious pumpkin pie spice mix.
Milk - I have used whole milk, but feel free to use oat milk or soy milk for dairy free babies.
Serving suggestion
The easy pumpkin banana muffins would be great cut in half and spread with a little almond butter. You can serve the fluffy muffins to baby whole or halved.
Why not try serving these delicious muffins alongside plain Greek yogurt for dipping. Great taste against the pumpkin spice flavour.
Other muffin recipes you may like: Blueberry muffins, Carrot cake muffin or Cheese & ham muffin.
Storage instructions
Store the muffins in an airtight container in the fridge for up to 3 days.
The muffins can be frozen in an airtight container or in a freezer bag for up to 3 months. You can separate the muffins using parchment paper. Or you can wrap in plastic wrap and then aluminium foil. Make sure they are cooled to room temperature before transferring to the container.
Be sure to label the freezer-safe bag with the item and date, so it is clear how long they can be stored.
To label the airtight container I use masking tape this way it will not ruin the airtight container.
To defrost the muffins, keep them in an airtight container and defrost in the fridge overnight. Make sure they are fully defrosted before serving.
Equipment used to help with this recipe
Muffin tray - A non-stick muffin pan that will easily clean any spills from the muffin cases. You will need one of these to easily hold the muffin cases.
Silicone cups - I love reusable kitchen stuff! These silicone muffin cases are dishwasher and freezer safe and can be used in the oven up to 230 degrees C! Ideal for individual baby portions.
Large bowl - Definitely choose a stainless steel one - they are lighter than the stone or glass ones and very easy to clean.
Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use.
Recipe | Healthy Banana and Pumpkin Muffins - No Sugar Recipe
Healthy Banana and Pumpkin Muffins - No Sugar Recipe
Ingredients
Instructions
- Preheat your oven to 180C or 350F. Prepare a muffin tray with 6 silicone muffin liners or paper liners. Feel free to use a mini muffin tin for mini muffins if you prefer.
- Add all of the ingredients into a large mixing bowl.
- Mix together using a whisk or a spatula until combined.
- Spoon approx 3 tablespoons of the muffin batter into the muffin cups. You want the cake batter to be level with the cup.
- Pop into your preheated oven for 25-30 minutes until golden brown.
- Leave in the tin to cool for 5 minutes and then transfer to a wire rack.
Notes
Healthy pumpkin banana muffins are great for baby led weaning and a great recipe for the whole family.
They are easy to make dairy free too, swap out the whole milk for oat milk or soy milk.
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