I created this power muffin for my 18-month-old toddler, but it's great for all ages, including infants eating solids.

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Recipe Summary

prep:
10 mins
cook:
12 mins
additional:
5 mins
total:
27 mins
Servings:
24
Yield:
24 mini muffins
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a mini muffin tin.

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  • Combine all-purpose flour, whole wheat flour, wheat germ, pumpkin seeds, baking powder, baking soda, and salt in a bowl.

  • Mash bananas in a separate bowl. Mix in oil, egg, honey, and vanilla extract. Pour into the flour mixture. Stir batter until just combined. Pour into the prepared tin.

  • Bake in the preheated oven until tops spring back when lightly pressed, about 12 minutes. Let cool in the pan, about 5 minutes. Transfer to a cooling rack.

Cook's Notes:

Omit honey if baking for children younger than 1.

These can also be made as 12 regular-size muffins. Bake at 350 degrees F (175 degrees C), 17 to 20 minutes.

Fill pans very full with batter for 24 muffins, or half full for 36 muffins.

Nutrition Facts

88 calories; protein 2.2g 4% DV; carbohydrates 12.2g 4% DV; fat 3.8g 6% DV; cholesterol 7.8mg 3% DV; sodium 124.9mg 5% DV. Full Nutrition