Since Jimmie pretty much hates when we feed him from a spoon now, I’ve had to come up with some creative ideas when it comes to feeding him. I know that oatmeal is important because it contains iron, and we have a lot of baby oatmeal leftover so I figured I might as well use it up and make mini muffins for the little mini me.
Jimmie absolutely loves these things. Not only are they great for breakfast, but they are also great for snacks, and eating out. I paired them with a yogurt pouch and oranges for lunch the other day while Jim and I ate at Chipotle. This morning I gave him a waffle and didn’t want it. I’m sure he was thinking, “Where’s the muffins, Mom?”
Toddler Breakfast Muffins
Makes about 32 mini muffins
1 cup Gerber Baby Oatmeal (I used single grain)
1 cup unsweetened applesauce
1/2 cup whole milk
1 teaspoon vanilla
4 tablespoons melted butter
2 tablespoons sugar
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1. Preheat over to 375 degrees F.
2. Line mini muffin tin with liners or grease them with cooking spray.
3. In a medium bowl, combine: baby oatmeal, applesauce, milk, egg, vanilla, butter, and sugar.
4. In a large bowl, mix: whole wheat flour, baking powder, baking soda, cinnamon, and salt.
5. Pour the applesauce mixture into the large bowl and stir until everything is combined. Do not over stir.
6. Fill the 24 mini muffin tins evenly.
7. Bake for 15-20 minutes or until a toothpick comes out clean.
8. Cool completely and freeze in a airtight zip lock bag. (I put four in a little bag and then place all of the little bags in one bag for easy grab and go meals.)
Variation: Use baby puree, such as pear or peach, to substitute the apple sauce.
Original recipe from Mel’s Kitchen Cafe