Peach & Oat Muffins

Ingredients

• 1 large ripe peach, diced (or 1 cup canned peaches in water, drained)
• 2 ripe bananas, mashed
• 2 eggs
• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 2 tbsp olive oil
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1 tsp vanilla extract

Method

1. 01

   Preheat oven to 350°F (175°C) and line a mini muffin tin with paper liners.

2. 02

   Peel and dice 1 large ripe peach into small pieces, or use 1 cup of drained canned peaches in water (no syrup).

3. 03

   In a large bowl, mash 2 ripe bananas until smooth, then whisk in 2 eggs, 2 tbsp olive oil, and 1 tsp vanilla extract.

4. 04

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

5. 05

   Spoon batter into the muffin tin and bake for 18–20 minutes until golden and set. Cool completely before serving.

How to offer

Offer as whole mini muffins for self-feeding. The natural sweetness and juiciness of peach makes these very popular with babies. Moist texture is easy for 9-month-olds.

Storage

Refrigerate in an airtight container for up to 5 days. Freeze for up to 2 months.

Nutrition note

Good source of vitamins A and C. Contains potassium, fiber, and antioxidants. Low in calories.

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