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Leftover Baby Food Muffins

Simple mini muffins that use leftover pureed baby food for moist, kid-friendly bites.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 24 servings

Ingredients

  • 1 1/4 cup oat flour
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 jar (about 1/3 cup) pureed baby food
  • 1 ripe banana, mashed
  • 1 egg
  • 1/2 cup grated carrot

Instructions

  • Preheat the oven to 350°F (175°C) and grease a mini muffin pan with nonstick spray or line with mini muffin liners.
  • In a large bowl, whisk together the oat flour, baking powder, and cinnamon, then make a well in the center.
  • In a separate bowl, whisk the pureed baby food, mashed banana, and egg until combined.
  • Pour the wet mixture into the dry ingredients and stir until just combined, then fold in the grated carrot.
  • Divide the batter evenly among 24 mini muffin cups (or into 12 standard muffin cups for larger muffins).
  • Bake mini muffins for 13–15 minutes, or until a toothpick inserted in the center comes out clean. For 12 standard muffins, bake about 25–30 minutes.
  • Let the muffins cool before serving.

Equipment

  • Mini muffin pan
  • nonstick spray or muffin liners
  • large mixing bowl
  • Small mixing bowl
  • Whisk
  • Grater
  • spoon or scoop
  • Toothpick

Notes

  • Use any flavor of pureed baby food you have on hand.
  • Do not overmix the batter to keep muffins tender.
  • For easy removal, let muffins cool slightly before popping them out.