Pumpkin Muffins for Kids
Moist, healthy pumpkin muffins with banana and cinnamon – no additives, quick to make and perfect for autumn & Halloween.
Source / link: Instagram: Gesunde Ernährung für Kinder | Smoothies & Tipps für Eltern
Ingredients
| 200 g | pumpkin purée |
| 1 | ripe banana |
| 2 TL | locust bean gum (egg substitute) |
| 6 EL | water (for the egg substitute) |
| 60 ml | coconut oil |
| 3 EL | honey |
| 200 g | spelt flour |
| 2 TL | baking powder with cream of tartar |
| 1 TL | cinnamon |
| 1 Prise | salt |
Preparation
- 1 Preheat the oven to 180 °C (top/bottom heat) and line a muffin tin with 12 paper cases.
- 2 For the egg substitute, whisk the locust bean gum with the water in a small bowl until smooth and leave to swell for 5 minutes until a gel-like mixture forms.
- 3 Whisk the pumpkin purée, banana, the locust bean gum egg substitute, coconut oil and honey in a bowl until smooth.
- 4 Mix the flour, baking powder, cinnamon and salt in a second bowl, then stir into the wet mixture until a smooth batter forms.
- 5 Fill the batter evenly into the muffin cases and bake in the preheated oven for 20–25 minutes, until the muffins are golden brown and a toothpick comes out clean.
- 6 Let the muffins cool briefly in the tin, then remove them, leave to cool completely and enjoy.
Notes & tips
Allergy note: Instead of eggs, an egg substitute made from 2 tsp locust bean gum and 6 tbsp water is used (egg-, soy- and peanut-free). Butter is replaced with coconut oil (lactose- and cow's milk-free) – please do not use butter. Omit honey for children under 1 year (replace with maple syrup instead, for example). Variation: For spooky faces, top the cooled muffins with soy-free dark chocolate – first check that the chocolate contains no traces of soy or peanuts. The muffins stay fresh in an airtight container for 2–3 days and freeze well.
Nutrition
estimated per piece- Calories
- 114 kcal
- Protein
- 2 g
- Fat
- 5 g
- Carbs
- 15 g
– = ingredient not in nutrition database (estimate incomplete)