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You’ve got your portability. You’ve got your wrapper which
is available in a variety of favorite colors and cartoon character designs.
You’ve got the fact that each muffin is like a little loaf of bread that belongs
entirely to your toddler. MINE? Yes, sweetie, the whole thing is for you. Go to
This muffin recipe is a favorite for both adults and
toddlers, plus is healthy: It’s sweetened with only maple syrup and packs a
whole wheat and pumpkin nutrition double punch. Delicious with a smear of
almond butter for a bit of extra protein.
RECIPE: Pumpkin Maple Muffins
2 cups whole wheat flour
⅓ cup coconut oil
½ cup maple syrup
1 cup pumpkin purée
¼ cup almond milk or milk you prefer
1 teaspoon baking soda
1 ½ teaspoon vanilla extract
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon cloves
⅓ cup raisins
1. Preheat oven to 350 degrees
F. Line nine muffin cups with papers or grease well.
2. In a large bowl, mix
together the oil, maple syrup, eggs, pumpkin puree, milk and vanilla with a
fork until evenly blended.
3. In a medium bowl, whisk baking
soda, salt, cinnamon, ginger and clove with the flour.
4. Add the dry ingredients to
the wet ingredients and stir until combined, then fold in the raisins.
5. Divide the batter evenly
between the 9 muffin cups, filling each cup about ¾ full.
6. Bake muffins for 20 to 25
minutes, until top begins to turn golden brown and fork inserted into center
comes out clean.