Level: Medium
Servings: 6-8 small muffins
Age: From 6 months+
Ingredients
- 1 egg
- 1 ripe banana
- 1 1/2 dl flour (use your preferred flour)
- 1/2 tsp cardamom
- 1 tsp baking powder
- 1/2 (small) Hokkaido pumpkin
Instructions
Peel the Hokkaido pumpkin and remove the seeds. Cut the pumpkin into rough cubes. Place them in an oven-safe dish and toss them in a little oil.
Bake the pumpkin cubes at 200 degrees in a preheated oven for approx. 20-30 minutes (prick them – if they are soft, they are done).
Let the pumpkin cubes cool and blend them into a fine puree.
Mash the banana and whisk the banana, pumpkin puree, and egg together. Add cardamom, baking powder, and flour and stir thoroughly.
Divide the batter into 6-8 small muffin tins and bake them at 180 degrees for approx. 15 minutes. Continuously check if they are done – ovens vary greatly.
Enjoy both cold and warm – and with or without butter.
TIP They can be used for breakfast, snacks, finger food, and in lunch boxes :-)
SERVING SUGGESTIONS:
👌🏼 Serve as finger food (from 6 months), cut to suit your baby's age (from approx. 6-8 months cut in half, from approx. 9 months+ cut into small pieces). In Klub Mini you get access to a huge FINGER FOOD GALLERY with inspiration on how to serve finger food to your baby.
💧 Encourage your child to practice drinking from a cup during the meal.
❄️ Can be stored in the refrigerator for approx. 3 days. Suitable for freezing.
