Baby Leftover Food Muffins

These bite-sized muffins are lighter, nutritious and the reliable way to use up leftover jars of baby food! No added sugar and your little ones will keep them!

So when the daughter started eating solid foods, A cook decided to go the puréed route because baby led weaning just made me so nervous! A cook know, A cook know, most mamas go the BLW route and A cook REALLY wanted to, but A cook found myself just much more comfortable easing her into solids through softer foods and purées. Totally a personal preference! Well now the daughter is 10 months old (ah where

These bite-sized muffins are so simple to throw together and are packed with nutritious ingredients like oats, banana, carrots, and puréed fruits and veggies so you can feel good about sharing these with your little ones! A cook bet they'll have a blast making them with you too!

What goes in

• 1 1/4 cups oat flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 jar, or 1/3 cup puréed baby food
• 1 ripe banana, mashed
• 1 egg
• 1/2 cup grated carrot

How it comes together

1. Preheat oven to 350 degrees F.
2. Spray a mini muffin pan with nonstick spray (or use muffin liners) and hold nearby.
3. Use a wide bowl, whisk together oat flour, baking powder and cinnamon, making a well in the center.
4. In a separate bowl, whisk together baby food, mashed banana and egg. Add wet ingredients to the dry ingredients, mixing until just combined, then fold in the grated carrot.
5. Divide oat mixture evenly among the 24 mini muffin cups (or 12 standard size muffins) and bake for 13 to 15 minutes, or until a toothpick inserted comes out clean. If making 12 standard size muffins, bake for about 25 to 30 minutes. Let cool and enjoy!