The beauty of these baby muffins is in their simplicity and nutrition. Made with wholesome ingredients like bananas and oat flour, these muffins provide a natural sweetness and soft texture that babies will love. They are free from added sugars and salt, making them a healthier alternative to store-bought options. The recipe can also be easily adapted by adding different flavors like cinnamon, or even finely chopped fruits and veggies. These muffins make for a perfect on-the-go snack, giving you peace of mind that your baby is eating something nutritious and delicious.
Ingredients:
- 1 ripe banana, mashed (provides natural sweetness and potassium)
- 1/4 cup unsweetened applesauce (adds moisture and natural flavor)
- 1/4 cup milk (breast milk, formula, or any milk of your choice)
- 1 egg (for binding and protein)
- 1 cup oat flour (easy on the baby’s digestive system, you can make your own by blending rolled oats)
- 1 teaspoon baking powder (to help the muffins rise)
- Optional: A dash of cinnamon or nutmeg for added flavor (do not add sugar or salt to keep the muffins baby-friendly)
Directions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a mini muffin tin with muffin liners, or use silicone molds to avoid sticking.
- Mash the Banana: In a large mixing bowl, mash the ripe banana until smooth. This adds natural sweetness and moisture to the muffins.
- Add Wet Ingredients: Stir in the unsweetened applesauce, milk, and egg. Mix well until the ingredients are combined.
- Prepare the Oat Flour: If you don’t have oat flour on hand, make your own by blending rolled oats in a food processor or blender until they reach a fine flour-like consistency.
- Mix Dry Ingredients: In another bowl, combine the oat flour and baking powder. Slowly add the dry ingredients into the wet ingredients, stirring just until combined. The batter will be thick, but that’s normal.
- Add Flavoring: If you’d like to add a hint of extra flavor, sprinkle a dash of cinnamon or nutmeg into the batter, but skip sugar or salt to keep these muffins baby-friendly.
- Spoon into Muffin Tin: Spoon the batter into the muffin tin, filling each mold about 2/3 full. Since these muffins don’t rise as much as typical muffins, you can also fill them a bit more for fuller muffins.
- Bake: Bake in the preheated oven for about 12–15 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them to avoid overcooking.
- Cool and Serve: Let the muffins cool completely before serving. For younger babies, you can break the muffins into smaller, easy-to-handle pieces.
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Tips:
- You can freeze these muffins in an airtight container for up to 3 months and thaw them as needed.
- For older babies or toddlers, consider adding small pieces of fruit, such as blueberries or grated carrots, to add variety and nutrients.
