(29 votes, average: 4.24 out of 5)
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These added sugar-free, plant-based Baby Berry Oat Flour Muffins—filled with fruit, veggies, and oats—are allergen-friendly and ideal for babies six months and older who are ready to start feeding themselves.
Ingredients
Scale
- 1 1/2 cups old-fashioned oats
- 1 (4-ounce) pouch baby fruit puree of your choice (i.e., banana, apple, peach)
- 1 (4-ounce) pouch baby vegetable puree of your choice (i.e., broccoli, peas, sweet potatoes)
- 1/4 cup oat milk, plain, unsweetened
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350ºF and spray a mini muffin pan with nonstick cooking spray.
- Place oats in the container of a blender or food processor and process until it achieves a fine flour consistency.
- Add pouches, oat milk, oil, vanilla, baking powder, and cinnamon to the container, and process until smooth, about 2 minutes.
- Pour the batter into the prepared mini-muffin pans. This recipe makes 24 1-tablespoon mini-muffins.
- 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).
- Prep Time: 12 minutes
- Cook Time: 15 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- 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