Vegan Pumpkin Snack Bites
These little pumpkin bites are, in my opinion, the sweetest little low sugar, high protein, high fiber snack that is kid approved! Charlotte ate 3 of these almost immediately. They are a little denser than most muffins, so I’m calling them snack bites since we’ll eat them like little protein balls or little pick-me-ups throughout the day. Oh, and they’re super easy to make here in South Asia. I had the sweetest little helper as I made mine — oh and since they’re vegan, they’re egg free!
Continuing with my fall pumpkin recipes over here, this one is considerably on the healthier side. They’re perfect with a cup of chai or coffee — plus super easy to include those little ones in their prep!
Vegan Pumpkin Snack Bites
makes 30 mini muffins - 1 hour
2 apples, diced (or 1 cup unsweetened applesauce)
1.5 cups diced pumpkin (or 1 15oz can pumpkin puree)
1 very ripe banana
2 tsp ground cinnamon
1/4 cup coconut oil (or ghee/butter/your preferred oil)
1/2 inch ginger, grated
1 1/4 cup Atta (whole wheat flour)
1 cup oats
1 tablespoon chia seeds
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/4 cup sugar
Preheat oven to 375 (190 degrees Celsius). In a pot, add the diced apples and pumpkin and top with water. Boil until both are tender, about 15 minutes. Once cooked, drain the water and add them to a blender with the banana, cinnamon, oil, and grated ginger. **If using applesauce and canned pumpkin, skip the blender and just mix the pumpkin, applesauce, oil, cinnamon and ginger together).
In a large bowl, mix the flour, oats, chia seeds, baking powder, baking soda, salt and sugar. Pour the wet ingredients and stir until just combined.
Using a tablespoon, scoop batter into mini muffin pans. Bake for 15-20 minutes until a toothpick comes out clean.
Needing some more pumpkin recipes? Check out my Detox Pumpkin Soup or my Cinnamon Swirl Pumpkin Banana Bread.