Baby mini-muffins

When my oldest son was starting to show interest in feeding himself finger foods, I began pouring through the web and my cookbook collection for quick and healthy recipes to make him. I couldn’t find much that didn’t contain added sugar, milk, or eggs. We are in no way vegans, but in the first year, it’s good to introduce certain new ingredients slowly and carefully, especially when it comes to added sugar and salt. And then along came my second, who refused to be spoonfed and only wanted to eat with his hands! I was back to this same dilemma. But this time, I found a perfect healthy recipe that passed my taste test and that of my kids, too. I’m excited to share it with you below.

These muffins contain only banana, apples, avocado, whole wheat flour, and baby cereal. Oats are another optional substitution here, but my kids didn’t like them at all with oats. I simply puree the banana and avocado with a hand immersion blender, add in the apples and continue to puree until smooth. The whole recipe only takes about 15 minutes from start to finish – less than 10 minutes to mix, and another 5 to scoop into the muffin tin.

Ingredients:
1 1/4 cup whole wheat flour (or you can use half whole wheat and half all-purpose flour)
½ tsp baking powder
1/2 cup baby cereal (wheat or rice or barley)
1 tsp vanilla powder (optional)
2 small apples
1 banana
½ avocado
2 Tbsp oil (can also be omitted)
Instructions:

  1. Preheat the oven to 350 degrees. Grease or spray with oil a 24-muffin mini-muffin tray (or two trays, if you want to bake them all at one time).
  2. Stir together the flour, baking powder, baby cereal, and vanilla powder in a medium size-bowl.
  3. Peel the banana and avocado, chop the apple off the core, chop into large pieces, and puree them all together.
  4. Add the fruit puree and the oil and the dry ingredients and incorporate until mixed.
  5. Portion the batter into the muffin tins. The simplest way to do this is with a mini ice cream scoop, but you can also use a spoon.
  6. Bake for 30-40 minutes. It is okay if the muffins are still a bit moist in the middle after baking.

I store enough of these for a few days in the refrigerator, and freeze the rest. After freezing, you can easily warm these up again by placing them on a baking tray lined with parchment paper, and placing in a cold oven. Turn the oven on to 350, and let the oven reach temperature before baking for another 5-8 minutes. Cool and serve.

Have fun making these and please let me know how your little ones liked them!

 

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