A classic single ingredient puree, a perfect first food with a natural creamy texture and earthy
Blueberry Banana Oatmeal Muffins
Here is one of my all-time favorite muffin recipes. A perfectly healthy on-the-go snack for toddlers and the whole family – I always have a bag of these in the freezer.
1 cup old fashioned rolled oats
1 cup light spelt flour
½ cup brown sugar
¼ cup ground flax seed
1 tsp. baking soda
1 ½ tsp baking powder
½ tsp. salt
1½ cups mashed ripe bananas (about 4 small)
¼ cup butter, melted
1 tsp. vanilla
1 cup fresh or frozen blueberries
- Preheat oven to 375 F. Line a 12-cup or 24-mini muffin tin with paper cups or spray with cooking spray and set aside.
- In a large bowl, combine oats, flour, brown sugar, flax seed, baking powder, baking soda and salt. Mix well and set aside.
- In a medium bowl, whisk together bananas, butter, egg, and vanilla. Add banana mixture to dry ingredients and stir just until combined. Gently fold in blueberries.
- Divide batter among muffin cups and bake for 20 minutes (15 minutes for minis), or until an inserted toothpick in the center comes out clean. Cool on a wire rack.