Egg-Free Apple or Pumpkin BLW Mini Muffins

Ingredients

• 1 cup Oat flour (Homemade, blended into a fine, homogenous powder)
• 1 jar Stage 1 baby puree (Beech-Nut Organics; use pumpkin or apple puree)
• 0.333333 cup Breast milk (Or water)
• 2 tbsp Coconut oil (Melted; or use ghee)
• 0.5 tsp Baking powder
• 0.25 tsp Cinnamon (Optional, for flavor)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Lightly grease a 12-cup mini muffin tin with a thin swipe of coconut oil or ghee.

2. 2

   In a medium bowl, whisk together the full jar of Stage 1 puree, breast milk, and melted coconut oil or ghee until smooth.

3. 3

   Stir in the finely ground oat flour, baking powder, and optional cinnamon. Mix with a spatula until just combined into a thick, uniform batter.

4. 4

   Spoon the batter evenly into the mini muffin cups, filling each nearly to the top. The egg-free muffins will not rise dramatically during baking.

5. 5

   Bake for 12 to 15 minutes, or until the tops spring back gently when pressed and a toothpick inserted into the center of a muffin comes out clean.

6. 6

   Let the muffins cool completely in the tin before removing them. Serve one whole mini muffin directly to the baby.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Freeze in a freezer-safe bag or container for up to 3 months; thaw at room temperature or in the refrigerator before serving.

Nutrition per serving

• breakfast
• snack
• baby-led weaning
• egg-free
• vegetarian
• baked
• make-ahead
• freezer-friendly