Toddler Friendly Chocolate Chip Pumpkin Muffins

Preheat the oven to 350°F (350°F) and lightly grease a mini muffin pan.

In a large bowl, mash the banana until smooth, then whisk in the pumpkin purée, finely grated carrot, eggs, Greek yogurt, avocado oil, and vanilla extract until fully combined.

In a separate bowl, whisk together the all‑purpose flour, ground flaxseed, hemp seeds, ground chia seeds, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt.

Gently fold the dry mixture into the wet mixture until just combined; then fold in the mini chocolate chips.

Scoop the batter into the prepared mini muffin cups, filling each about three‑quarters full.

Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.