Kid Friendly Power Packed Pumpkin Snack Bites
Servings: 36 mini muffins
Ingredients
- 2 eggs
- 1 cup pumpkin puree
- 1/4 - 1/3 cup maple syrup
- 1 tbsp vanilla extract
- 1 tsp blackstrap molassess
- 1 tbsp apple cider vinegar
- 1/4 cup butter or coconut oil melted
- 1 cup rolled oats
- 1/2 cup Namaste Gluten Free Flour blend See Notes
- 1/2 cup blanched almond flour See Notes
- 1/4 cup hemp hearts See Notes
- 1 tbsp chia seeds or ground flaxseeds
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 2 tsp aluminum free baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Instructions
- Pre-heat the oven to 350 degrees and line a mini muffin pan with unbleached mini muffin cups. Alternatively, you could spray your mini muffin pan with avocado oil spray.
- Blend the eggs, pumpkin puree, syrup, vanilla, molasses, and vinegar in a large mixing bowl until smooth. Then, blend in the melted butter.
- Stir in the flours, hemp hearts, chia seeds, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
- Scoop the batter into your mini muffin pan. I use a small cookie scoop to make things even and easier to distribute.
- Bake the pumpkin snack bites at 350 degrees for 20 minutes. Let them cool for a few minutes before turning them out onto a cooling rack to cool completely.
Notes
- All purpose flour should work cup for cup for the Namaste GF Flour if you tolerate gluten. Other cup for cup style GF Flour blends should swap here too.
- If you're nut free, swap the almond flour for another 1/4 cup of Namaste GF Flour.
- If you don't have access to hemp hearts, use another 1/4 cup almond flour, or any blended nut or seed
- The pumpkin snack bites will stay good at room temperature for 2-3 days in an air tight container. You can store them longer in the refrigerator or freezer. For lunchbox or snack packing, store them in the freezer - when you pack them in the lunchbox, they will thaw by lunchtime!
- You could also use these for breakfast bites! Maybe serve with a side of eggs, bacon, or yogurt.