GF Pumpkin and Banana Muffins

Dairy free, Gluten Free, Protein rich, Soy free, Vegetarian

5 stars

About the recipe

These are the kind of muffins you make once… and then suddenly you’re making them every week. They’re naturally gluten free, beautifully moist and genuinely filling thanks to the protein from chickpea flour, almond meal, egg and yoghurt. The pumpkin adds softness, natural sweetness and an extra veggie boost without anyone really noticing.

They make the perfect snack for busy toddlers, lunchboxes or a quick breakfast on the go. And honestly, they’re just as good for mums. I especially love these as a one-handed postpartum snack while breastfeeding. Nourishing, satisfying and not overly sweet. Just real food that keeps everyone going.

Age Appropriate

12 months +

Storage (Fridge and Freezer)

Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.

Freeze for up to 3 months in a glass freezer-proof container. Defrost overnight in the fridge or gently warm before serving.

Able to be frozen: yes
Age Appropriate: 3 meals+ - When tolerating all the allergens (contains egg, tree nuts, dairy)

Recipe for Boob to Food by Jane Houston

3 meals a day, Baby Led Weaning, BLW, Snack

Ingredients

½ cup yoghurt (Greek or coconut)
1 large ripe spotty banana
⅓ cup pumpkin, roasted and mashed
1 egg
½ cup almond meal
½ cup cassava flour
½ cup chickpea flour (also known as besan flour)
2 tablespoons coconut oil, melted
1 teaspoon baking powder
2 to 3 tablespoons honey (omit if serving under 12 months)
1 teaspoon cinnamon

Optional topping

Crushed almonds (omit for younger children not yet consuming whole nuts)

Method

Preheat the oven to 170 degrees Celsius and line a muffin tray with paper cases.
Dice the pumpkin and bake for approximately 25 minutes or until soft. Mash and allow to cool slightly.
In a medium bowl, combine the chickpea flour, cassava flour, almond meal, baking powder and cinnamon. Mix gently to combine.
In a separate bowl, mash the banana. Add the yoghurt, whisked egg, honey and melted coconut oil. Stir until well combined.
Add the cooled mashed pumpkin to the wet ingredients and mix again.
Pour the wet mixture into the dry ingredients and stir until smooth and fully combined.
Spoon the mixture evenly into the muffin cases. If using, top each muffin with some crushed almonds.
Bake for 15 to 20 minutes, or until lightly golden and cooked through. Insert a skewer into the centre of a muffin. If it comes out clean, they are ready.
Allow to cool before serving.