Walker, being the toddler he is, can be a “fun” one to feed. For breakfast that is. Getting him to sit down and eat is a real pain. Even more so on gym mornings, when I need to be out early. I think I found a winner in this recipe, which I veganized.
These were a hit with short man. And the size was the winner. They fit in his little hands, no big muffin mess. Did I mention portable? He munches on 4 or 5, making a good starter for him.
One thing I have noticed though, is that mini muffin pans are not created equal. My first one didn’t fit liners, it was too small. I hated it, so I didn’t make mini muffins. After having success with a standard muffin tin from Wilton, I picked up a Wilton Recipe Right 24 Cup Mini Muffin Pan. It is a great pan! Heavy, bakes evenly and most of all, fits mini liners.
Mini Pumpkin Granola Muffins
- 1 cup white whole wheat flour
- 1 tsp pumpkin pie spice
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1 cup dark brown sugar, packed
- ¼ cup neutral vegetable oil
- 1 15-ounce Can Organic Pumpkin
- 2 Tbsp ground flaxseed meal + 6 Tbsp cool water
- 1 cup granola
Preheat oven to 350, line two (if you have two) mini muffin pans with liners or spritz with oil.
Add water to flaxseed, set aside for 10 minutes,whisk until smooth.
Whisk flour, spice, baking powder, baking soda and salt together in a small bowl.
Beat sugar and oil together in a large mixing bowl, add in flaxseed mixture and pumpkin, beat smooth.Add in flour, stir till mixed.
Divide evenly between muffin tins, about 1 Tablespoon batter per cup.
Sprinkle a little granola on top of each, about ½ teaspoon.
Bake for 15 to 20 minutes, until a wooden toothpick comes out clean (mine took 18 minutes).
Let cool for a few minutes, transfer to a cooling rack.
Makes 48 mini muffins. For best taste, eat within 2 to 3 days, or freeze for later eating.