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  • Writer's pictureRosalia Vaglica

Let's Talk Muffins...

Strategies to elicit communication when baking with toddlers:

  • Target the words: open, pour, mix, stir and all done

  • Allow them to pour and stir the ingredients in the bowl (a mess in the kitchen is perfectly okay!)

  • When pouring them into muffin tins use an ice cream scoop for the perfect amount each time.

  • When pouring the batter, make this a game of "stop" and "go!"

  • Count as you pour the muffins into the tin.



  • 1/4 cup butter (I use a nondairy version)

  • 2 very ripe bananas

  • 1 cup sugar

  • 3/4 canned pumpkin puree

  • 1 egg

  • 1 teaspoon vanilla

  • 1 1/2 teaspoons pumpkin spice

  • 1 teaspoon cinnamon (I always tend to use a little more)

  • 1 1/2 cups flour

  • 1/2 teaspoon salt

  • 1 teaspoon baking soda



  1. Preheat oven to 425 degrees and line a 12-count muffin tray with liners.

  2. In a large bowl, microwave butter until melted, about 30 seconds, then add the bananas and mash until relatively smooth. Add the sugar and pumpkin. Stir well.

  3. Stir in the egg and vanilla.

  4. Add the pumpkin spice, cinnamon, flour. salt , and baking soda. Mix until no dry pockets remain.

  5. At this point you can add in any fillings you want! My go to is chocolate chips or nuts.

  6. Spoon evenly into the muffin tins.

  7. Bake for 5 minutes at 425 degrees , keeping the muffins in the oven, reduce the heat to 350 degrees and bake for 15 minutes. (Baking them at the higher temperature at first helps them rise and gives a nice rounded top)

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