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These carrot banana oat muffins were a huge hit with my son, and a variation of another recipe we tried. Packed with flavor and nutrition, they’ll be a meal prep favorite for sure.
We made the original fruity baked oatmeal cups from Healthy Little Foodies, and my son was a huge fan, so I decided to change up the recipe a bit and add new flavors and some protein, and he loved these too!
BABY LED WEANING
This would be a great recipe to serve babies starting at 6 months, once they’ve been safely introduced to the allergens in the muffins. For younger babies, typically it’s best to serve bigger pieces since those are easier for them to hold. Once they develop the pincer grasp (pointer and thumb pinching together), then you can start to give them smaller pieces.
For information on how to safely serve foods to babies depending on their age (plus so much more), I recommend Solid Starts. The app is free and has tons of information!
ALLERGENS
This recipe has oats, egg, milk, and cottage cheese. You could easily replace the milk with whatever milk you choose! Gf oats should work fine here. You can omit the cottage cheese.
It should work just find with an egg replacer, this one available online at Target.
STORAGE
I am storing these on the counter in an air-tight container for 4 days, then will freeze. To reheat from frozen I usually microwave for a minute.
SUBSTITUTES & ADD INS
Applesauce would likely sub in easily for the mashed banana! Or you could do a mixture of applesauce and banana.
TOOLS USED/RECOMMENDED
Mixing bowl
Mini muffin tin – this is the one we have. I love it because you don’t need to use liners with it and it washes really easily!
More easy and delicious recipes for your little one found here!
Carrot Banana Oat Muffins
Ingredients
- 2 ripe bananas
- 2 big carrots shredded
- 2 cups rolled oats
- 1 egg
- 3/4 cup cottage cheese
- 1/2 cup milk of choice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 and grease your muffin tin (we use avocado oil spray)
- Add your bananas to a bowl and mash well
- Mix in remaining ingredients and stir until combined
- Add mixture to your muffin tin until full (muffins won't rise so it's okay for them to be full)
- Cook for 15-18 minutes, until edges are dry
- Serve and enjoy!
We hope you love these – thanks for reading!
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