Feeding everyone in my family healthy, filling meals feels like a full-time job some days. As I’ve said before, my boys like to eat. And let’s be real, so do I. 😉 Now that our youngest is eating solids I wanted to find a recipe for a “muffin” that I could grab from the refrigerator and feed him quickly while I get the rest of his and our meals ready. I found some baby oat muffin cups from The Baker Mama, and I tweaked the recipe to make it work for younger babies.
My small changes to her recipe:
- Use gluten free rolled oats, rather than the quick-cooking oats IF you want them to be gluten free
- Add all ingredients to a high-powered blender or food processor. Blend together until the oats are finely ground and the batter is almost smooth. It will still be thick.
- They took a little longer to cook than the recipe stated.
- I tear them up into small bites, rather than giving him a whole muffin.
This recipe is full of nourishment, without the sugar or dairy. This has gluten free rolled oats, pumpkin, banana, avocado, cinnamon, and just a tiny bit of baking powder. They can also be made ahead and frozen!
I have made these twice. The first time I followed the recipe, but instead of just mixing, I blended all of the ingredients so that the batter was smooth. The second time, I was not successful. I tried adding extra banana, and using sweet potato instead of pumpkin, which did not work.
The texture of these is quite moist and not bread-like or crumbly like a bakery style muffin. That is great for babies who are still learning to chew. I tear them in very small pieces and place the pieces on my son’s high chair tray, because he is all about picking up his food by himself!
I hope your little ones enjoy these! Thank you to The Baker Mama for sharing these on your blog to help other mommas like myself!