Pumpkin Spice Muffin Bites

[Total: 3    Average: 5/5]


This is an adaptation of a recipe I found in a Canadian Living magazine.
By replacing oil for applesauce, sugar for brown rice syrup, and eggs for flax seed I made an even healthier version!

This recipe makes 12 muffins.  I failed to realize when I made this recipe that in baby “bites” these  muffins would last well into the next year! The next time I make them I will divide the batter in half, add some nuts and chocolate to my muffins and cook the batches separately!

1 cup flour
3/4 cup baby cereal (any type-I used oatmeal)
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4  cup applesauce
3/4 cup canned pumpkin puree
1/2 cup brown rice syrup
1 tsp. vanilla
2 tbsp. ground flax (mix with 6 tbsp. of water and let sit for 2 minutes)

Set oven to 350.
Mix the first 7 ingredients in a large bowl.
Mix the remaining wet ingredients in another bowl then add to the dry ingredients.
Put batter in a 12 x 5.5 x 2 biscotti or loaf pan (or whatever you have!).
The batter will be very thick and sticky!  A good trick to evenly spread out the dough is to use your fingers-just coat them with some with cooking spray.

Bake for 25-30 minutes, or until toothpick inserted in the middle comes out clean.
Let cool completely. Using a large slicing knife, slice loaf into 1.2 inch strips.
Cut bite-size cubes, or even break apart with your fingers to get desired size for baby.
* The muffins will be somewhat dense but they are a perfect texture for baby to munch on!

I stored half my year supply of muffin bites in freezer bags and left the other half for my family to enjoy!

Serve alone or with fresh fruit and yogurt!

Pumpkin Spice Muffin Bites written by Lisa Codina average rating 5/5 - 3 user ratings