Carrot & Oat Muffins

Ingredients

• 1 cup finely grated carrot
• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 2 ripe bananas, mashed
• 1 egg
• 2 tbsp olive oil
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 tsp vanilla extract

Method

1. 01

   Preheat oven to 350°F (175°C) and lightly grease a mini muffin tin or line with paper cups.

2. 02

   In a bowl, whisk together 1 egg, 2 mashed ripe bananas, 2 tbsp olive oil, and 1 tsp vanilla extract.

3. 03

   Stir in 1 cup rolled oats, 1/2 cup whole wheat flour, 1 tsp baking powder, and 1 tsp cinnamon until just combined.

4. 04

   Fold in 1 cup finely grated carrot, then spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.

5. 05

   Bake for 18–20 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.

How to offer

Offer whole mini muffins for self-feeding or break into smaller pieces. The soft texture makes them easy for 9-month-olds to gum and swallow.

Storage

Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Freeze for up to 2 months.