Get the recipe: Spiced Sweet Potato Mini Muffins for Baby + Toddler
These mini muffins are moist and tender and absolutely perfect for baby’s first muffin.
Ingredients
- 1 cup old-fashioned oats
- 1 ripe banana
- 1/4 cup Beech-Nut just sweet potato puree (see notes for alternatives)
- 1 egg
- 3 tbsp maple syrup or agave nectar
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp allspice
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degree F. Spray or line 16 mini muffin cups with cooking spray or paper liners.
- In a blender, add in the oats, banana, puree, egg, maple syrup, cinnamon, ginger and allspice and blend on high for 1-2 minutes, scrapping down sides when needed, or until the oats are completely broken down and the batter is smooth.
- Add in the baking powder, baking soda and salt and blend on low for 20 seconds.
- Pour batter into muffin cups until they are 2/3 of the way full. Place muffin tin in over.
- Bake for 8-10 minutes or until golden brown on the top. Let cool and enjoy.
Notes
Notes about Oats: if you want to make these gluten free make sure to use oats specified as ‘gluten free’. These are our favorite brand.
Notes on Sweet Potato Puree: you can also use 1/4 cup cooked sweet potato in this recipe. It can be puree or just chunked.
Age: from about 6+ months through adults - great for baby-led weaning or finger food stage
Servings: 16 mini muffins or 6 regular muffins
Storage: will last in a container on the counter or in the fridge for 4 days or in the freezer for 2 months. I leave my container cracked open so they don't get too mushy.
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