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.

Nutrition note

Carrots are a good source of vitamin B6, a necessary ingredient for a baby's body to grow and develop, as well as fiber to help with digestion. They also contain carotenoids, which are elements that turn into vitamin A in the body and helps eye development. Raw carrots may soften stool, however cooked carrots may bind stool. Children may experience constipation in different ways, though. Overall, carrots may aid with constipation because of their high fiber content when consumed with proper fluids, exercise, and other fiber-rich foods.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer