DESCRIPTION OF HEALTHY BABY FOOD MUFFINS
Transform your leftover baby food into something special with our Healthy Baby Food Muffins! This recipe is a fantastic way to repurpose puréed baby food, combining it with wholesome ingredients like oat flour, ripe bananas, and carrots. These muffins are not only a clever solution to reduce waste but are also packed with nutrients, making them perfect for breakfast or as a nutritious snack for both toddlers and adults.
RECIPE CATEGORY
- Snack
- Breakfast
SERVING SIZE
24 muffins
CUISINE
American
PREPARATION/TECHNIQUES
- Bake
OCCASION/HOLIDAY
- Family Reunion
- Children’s Party
SPECIAL CONSIDERATION/DIETARY CONCERNS
- Kid Friendly
- Low Fat
- Healthy
- Low Sugar
- Wheat / Gluten-Free
DISH TYPE
- Biscuit
- Bread
INGREDIENTS FOR HEALTHY BABY FOOD MUFFINS
- 1 1/4 cups oat flour
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 jar (1/3 cup) puréed baby food (any flavour)
- 1 ripe banana, mashed
- 1 egg
- 1/2 cup grated carrot
FULL NUTRITIONAL INFORMATION
Approximate per muffin:
- Calories: 55
- Protein: 1.5g
- Fat: 1g
- Carbohydrates: 10g
- Fiber: 1g
- Sugar: 3g
- Sodium: 50mg
PREPARATION FOR HEALTHY BABY FOOD MUFFINS
- Preheat Oven: Set your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick cooking spray.
- Combine Dry Ingredients: In a large mixing bowl, whisk together oat flour, baking powder, cinnamon, and salt.
- Mix Wet Ingredients: In another bowl, mix the mashed banana, baby food purée, egg, and grated carrot until well combined.
- Combine Mixtures: Add the wet ingredients to the dry ingredients and stir until just combined.
- Bake: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 15-20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
PREP TIME
10 minutes
COOKING TIME
20 minutes
TIPS FOR HEALTHY BABY FOOD MUFFINS
- Baby Food Selection: Use any flavour of baby food purée you have on hand, such as apple, pear, or sweet potato, to add different tastes and nutrients.
- Adding Nuts: For an added crunch and nutritional boost, consider folding some chopped walnuts or pecans into the batter.
VARIATIONS
- Vegan Adaptation: Substitute the egg with a flax egg and use dairy-free yoghurt to make these muffins vegan-friendly.
- Add-In Ideas: Mix in small dried fruits like raisins or cranberries for extra sweetness and texture.
PREPPING AND STORAGE GUIDE FOR HEALTHY BABY FOOD MUFFINS
- Storing: Keep the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing: Freeze the muffins in a single layer on a baking sheet before transferring them to a freezer-safe bag or container. They can be stored frozen for up to 3 months.
Enjoy these guilt-free, versatile Healthy Baby Food Muffins that promise to be a hit with the little ones and a stress-free treat for parents!