with options for mama, too!
We love these muffins because they are delicious, nutritious, and filling! You can split the batch in half like we suggest and add some sweetener and/or other family add-ins and leave half of the batter for baby-sized muffins. These are perfect for a quick grab and go snack or as a complement to a meal.
Make the recipe as written if just serving to baby.
Makes 24 mini muffins or 12 large muffins
If making the recipe for your family and not for baby, add in the sugar (you’ll probably want it!) and any other add-ins you like, like chopped nuts. Or, you can split the batch in half and make mini muffins for baby and large muffins for the family, adding sugar and/or other add-ins to half the batch!
2 1/3 cup quick-cooking oats
1/2 cup whole wheat flour
1/2 cup iron-fortified infant cereal or oat flour (can also use 1 cup whole wheat flour TOTAL)
2 tablespoons ground flaxseed
2 tablespoons oat bran
2 tablespoons chia seeds
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 cup milk
1/2 cup sour cream or whole fat plain Greek yogurt
6 tablespoons oil
1 cup mashed banana
1/4 cup applesauce
1 1/2 teaspoons vanilla
1/3 cup boiling water
1 1/2 cups fresh or frozen mixed berries or blueberries (note: for baby muffins, use thawed previously-frozen berries, or squash berries into small pieces for baby muffins)
1/2 cup chopped pecans or walnuts (optional)
1/2 cup dark brown sugar (or more or less to taste)
Preheat oven to 375F. Line a large muffin pan with muffin liners and/or grease well a mini muffin pan.
Whisk oats with other dry ingredients in a large bowl. Add in milk, sour cream or yogurt, egg, vanilla, bananas, applesauce, and whisk to blend.
Stir in 1/3 cup boiling water and let stand for 5 minutes. Carefully fold in berries.
If making half for adults and half for baby, split the batter in half. Add sugar and/or other add-ins to the “adult” bowl. You can adjust the sweetness to your preference.
Divide batter among the prepared muffin cups.
Bake muffins until tester inserted in centre comes out clean, about 20-22 minutes for standard-large size muffins or 12 minutes for mini muffins.
Cool 10 minutes. Turn muffins out onto rack; cool. Serve warm or at room temperature.
These freeze great!
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