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Berry Yummy Oat Baby Muffins (Vegan, Gluten-Free)

Sharon Palmer

Yummy is just the beginning of what’s to love about these Berry Yummy Oat Baby Mini-Muffins. Perfect for baby-led weaning, these minis are compact enough for baby’s hands and gummably soft so little ones can begin to feed themselves. These plant-forward muffins are made with two whole pouches of Sprout Organics fruit, veggie, and bean purees, and they contain no added sugar, salt, eggs, soy, nuts, dairy, or wheat, making them a healthy, plant-based, and allergen-friendly way to nourish babies six months and older with nutritious vegetables and fruits appropriate for their stage of development. At six months of age, babies have not developed their pincer grasp skills yet, and rely on their full fist (palmar grasp) when they feed themselves. So these super soft, holdable baby muffins are a great option as their feeding skills develop from fist to fingers.

Make up a whole batch of these baby muffins, then freeze to pull out as you need them.
I served these petite baby muffins on these tiny vintage child’s tea set plates—my very own from when I was a young child!

Remember, it’s important to start children early on eating their fruits and vegetables. Research shows that early experiences with nutritious plant-based foods and flavor variety increase the likelihood that kids will choose a healthier diet because they’ve come to like the tastes and diversity of flavors and textures of these foods. So, bake up a quick batch that will offer nutritious options for babies to reach for at breakfast, lunch, dinner, and snack-time. This is a great grab-and-go favorite in the household—and not just for baby! Watch the whole family get into this healthy baby muffin habit.

They key ingredients in these baby muffins are oats, two pouches of Sprouts, oat milk, and a pinch of cinnamon.
These baby muffins rely upon two full pouches of berry-rich Sprouts fruit, vegetable and bean purees, featured here. That means you are fitting in important servings of plant foods, without the added sugars.

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Berry Yummy Oat Baby Muffins (Vegan, Gluten-Free)

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(3 votes, average: 3.33 out of 5)

  • Author: The Plant-Powered Dietitian
  • Yield: 24 mini-muffins 1x



  1. Preheat the oven to 350ºF and spray a mini muffin pan with nonstick cooking spray.
  2. Place oats in the container of a blender or food processor and process until it achieves a fine flour consistency.
  3. Add Sprout pouches, oat milk, oil, vanilla, baking powder, and cinnamon to the container, and process until smooth, about 2 minutes.
  4. Pour the batter into the prepared mini-muffin pans. This recipe makes 24 1-tablespoon mini-muffins.
  5. Place in the oven and bake 12-15 minutes, until golden brown and cooked through to desired crispness (cooking less will produce a soft, dense, moist muffin; cooking more will produce a crisp, less moist and dense muffin).


  • Serving Size: 1 muffin
  • Calories: 46
  • Sugar: 1 g
  • Sodium: 2 mg
  • Fat: 3 g
  • Saturated Fat: 0 g
  • Carbohydrates: 5 g
  • Fiber: 1 g
  • Protein: 1 g

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