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  • Ciarra Massey

Baby Muffins (Made with Veggies!)

This recipe is a veggie and/or fruit-filled muffin for your little one! My daughter absolutely LOVES them. I can say the word “muffin” and she’ll clasp her hands together and get super excited! These are made with oat flour, coconut oil, banana and vegetables with absolutely no added sugar! How much better can they get? :)

Baby Muffins Yield: 24 mini muffins OR 12 standard size muffins

Ingredients*: 1 1/3 cup puréed veggies 1 banana 1 teaspoon vanilla extract 3-4 Tablespoons coconut oil (melted) 1 1/4 cup oat flour 1 1/2 teaspoons baking powder Directions: 1. Preheat oven to 350 degrees. 2. Boil veggies of choice and then mash to make purées. (I usually use carrot, sweet potato, butternut squash, cauliflower and sometimes broccoli, but you don’t have to use that many different veggies. Sweet potato & carrot are good options, or whatever you like.) You could also use jarred baby food if you want to go the easier route. :) 3. While veggies are cooking, mash banana in a bowl. Add vanilla and coconut oil. 4. Mash veggies and add to the bowl of wet ingredients. Stir. 5. In the same bowl, add oat flour and baking powder. Stir to combine. 6. In non-stick or sprayed muffin pan, pour batter into pan. 7. Cook at 350 degrees Fahrenheit for 15 minutes (mini muffins) OR 20-30 minutes for standard muffins 8. Store in fridge for up to a week! *Use organic when possible! My daughter likes them so much that I’ve started making two batches at a time! I store one batch in the fridge and put the other in the freezer. I hope your little one enjoys these muffins as much as mine does!

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