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 stageServings: 16 mini muffins or 6 regular muffinsStorage: 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.