Pumpkin & Oat Muffins

Ingredients

• 1/2 cup rolled oats
• 1/3 cup pumpkin purée
• 1 egg
• 1 ripe banana
• 1/4 tsp cinnamon

Method

1. 01

   Preheat oven to 350°F (175°C) and grease a mini-muffin tin well.

2. 02

   In a bowl, combine rolled oats (blended to a rough flour), pumpkin purée, and beaten egg, stirring until combined.

3. 03

   Add a pinch of cinnamon and a mashed banana for natural sweetness and binding.

4. 04

   Spoon the mixture into the mini-muffin cups, filling about three-quarters full.

5. 05

   Bake for 16–18 minutes until a toothpick comes out clean. Cool completely before serving.

How to offer

Place 1–2 mini muffins on the high chair tray. The dome shape is easy for baby to pick up. Supervise closely and break one open to check the soft, moist texture inside before offering.

Storage

Store in an airtight container in the refrigerator for up to 2 days.

Nutrition note

Contains iron, phosphorus, potassium, calcium, sodium, and vitamins A, B, and C. The excellent antioxidant carotenes, which are found in yellow, orange, and red fruits and vegetables, are also abundant in pumpkins.

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