Mini Banana Oatmeal Muffins

I have been making these mini muffins for my baby since she was 6 months old, and she LOVES them! They are easy to make with whatever you have on hand (veggie puree, fresh fruit, yogurt, etc). They freeze incredibly well. If we are on the go, I pull one out and it thaws quickly at room temp. Otherwise I pop it in the microwave for 10-15 seconds to warm up. They are delicious with some peanut butter!

Mini Banana Oatmeal Muffins

Adapted from Sally's Baking Addiction

Yield: 18-22 mini muffins

Ingredients:

1 1/4 cups oats (old fashioned or quick are fine)

1 large ripe banana

1/3 cup unsweetened applesauce (or any fruit or veggie puree or yogurt)

1 large egg

1 tsp ground cinnamon

1 1/2 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt (omit if your baby is < 1 year)

Optional add-ins: up to 3/4 cup diced apples or berries or shredded carrots

Optional: 2-3 tbsp sugar - I never need to use it!

Instructions:

Preheat oven to 350 F. 

Line a 24-count mini muffin tin with paper liners or spray with nonstick cooking spray. 

Put all ingredients, except add-ins, in a blender. Blend until well combined. Stir in add-ins, if desired. 

Add 1 heaping tbsp of batter to each muffin cup (this scoop works well)

Bake for 15 minutes, or until puffed and muffin springs back when you press lightly. 

Cool for 5 minutes, then remove to a wire rack and cool completely before serving. 

Keeps for 2 days at room temp, in the fridge for up to a week, or in the freezer for up to 6 months.