Here's another toddler tookie recipe for you! Pumpkin Spice just seemed to be the right one to make since it is September and all. I add just a few chocolate chips into the recipe too. Normally I would use mini chips, but I only had regular when I made these. If you've made my previous tookie recipe, you'll remember that these are eggy muffins. They are not regular, fluffy muffins. I made them this way because my little guy will not eat eggs, but I wanted to get nutritious, pastured eggs into his diet. I could make just any muffin recipe, but I wanted to keep more of an eggy texture to it. We eat lots of regular egg muffins in our house. Check out my egg muffin recipe here.
Heat oven to 375 degrees. Line muffin tin with liners or grease each cup.
Mash up banana. Mix in the rest of the ingredients.
Using a 1/4 measuring cup, fill each muffin liner. You will get 5-7 muffins depending on the size of your bananas and eggs.
Put in oven and cook for 15 minutes. The tops should no longer look foamy.
Take muffins out of muffin tin and let rest on a plate or a cookie rack to cool off for a few minutes.
Serve with some yogurt and applesauce on the side! YUMMY!
This time I only got 5 tookies. Usually I get 6 though. If you are really set on getting six every time, just fill each muffin cup a little bit at a time until you get 6 evenly filled cups. :)