These bite-sized muffins are healthy, nutritious and the perfect way to use up leftover jars of baby food! No added sugar and your little ones will love them!
So when my daughter started eating solid foods, I decided to go the puréed route because baby led weaning just made me so nervous! I know, I know, most mamas go the BLW route and I REALLY wanted to, but I found myself just much more comfortable easing her into solids through softer foods and purées. Totally a personal preference! Well now my daughter is 10 months old (ah where has the time gone?!) and she wants absolutely nothing to do with those purées anymore. So now I have tons of baby food jars leftover in my pantry and wanted to get creative with ways that I could use them. Enter these tasty little muffins!
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! I bet they’ll have a blast making them with you too!
Ingredients you’ll need:
- Oat flour – You can use store-bought oat flour or easily make your own! You can also substitute with all-purpose flour, if needed.
- Puréed baby food – Here’s where you can have fun with this recipe! Feel free to use any combination of flavors whether fruit or veggie-based. If you don’t have jars of baby food, the puréed pouches will also work or even your own homemade purées, you’ll just need about 1/3 cup.
- Banana – Makes these muffins moist and delicious. Also acts as a natural sweetener so no added sugar needed!
- Carrot – I like to add grated carrot to add in some veggies as well as for the color, but you could also use grated zucchini or really any veggie you’d like!
- Egg – All you need is one egg and this will help bind everything together.
- Cinnamon – Not a necessity, but definitely makes these muffins even tastier!
Did you know you can easily make your own oat flour?
To make your own oat flour you simply take rolled oats (or instant oats) and blend them in your food processor or blender for about 60 seconds until they resemble a fine, powdery flour – that’s it! You can of course just buy your own oat flour at the store, but this method saves you money and the flour will last up to three months in your pantry. The ratio for oat flour is one cup of oats = one cup of oat flour so it’s pretty easy to measure out.
These baby food muffins freeze really well too! This recipe makes about 24 mini muffins (or 12 regular size muffins) and there is no way my 10 month old could go through all those in a week so freezing them makes it really convenient to have meals prepped for her. Simply place them in a sealed container or ziplock bag and they can be stored in your freezer for up to 3 months!
These muffins aren’t just for babies either, they’re perfect for toddlers and school age kids as well! Not only do these muffins fit perfectly inside a lunch box, but they also make great after school snacks!
Other uses for leftover baby food:
If you have several jars or pouches of baby food leftover, get creative! You can use them in pancakes, other types of muffins or bread, mix it in with oatmeal, yogurt or smoothies, and even freeze them into popsicles! I even like to toss the butternut squash purées in with pasta as a sauce 🙂
Hope your little ones enjoy these leftover baby food muffins as much as mine did and please let me know if you’d like to see more kid-friendly recipes shared on the blog! If you do decide to make these or any other Eat Yourself Skinny recipe, please make sure to tag me on Instagram so I can see all the yummy things you’re eating!
- 1¼ cups oat flour
- 1½ tsp baking powder
- 1 tsp cinnamon
- 1 jar (or ⅓ cup) puréed baby food
- 1 ripe banana, mashed
- 1 egg
- ½ cup grated carrot
- Preheat oven to 350 degrees F.
- Spray a mini muffin pan with nonstick spray (or use muffin liners) and set aside.
- In a large bowl, whisk together oat flour, baking powder and cinnamon, making a well in the center.
- 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.
- 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!