I guess I’m on a bit of a muffin kick! I have to say I am loving my mini muffin pan – it’s a great size for a little treat for me – and the perfect size for baby girl’s little hands.
This recipe is a keeper. It’s quick, easy, tastes good and freezes amazingly.
This morning, I added some peanut butter to the muffin for baby gal – and she gobbled it up! I served it along side some blueberries, raspberries and pears. For days that I don’t feel like making eggs or whatever else, these are a good go to that I know she will eat.
These muffins are amazingly portable as well. You can put them in a ziploc and have a relatively clean snack for babies on the go.
They are also gluten free, dairy free and vegan. Booyah. That ticks a lot of boxes and would fit many people’s diets.
Portable oatmeal bites
- 2 ripe bananas, mashed (I actually thawed some frozen bananas I had)
- 1 cup of rolled oats (I used bob’s red mill)
- 1/4 cup of whatever milk you want to use (I used cashew)
- A sprinkle of cinnamon
- 1 tbsp of hemp hearts
Mix all the ingredients in a bowl. Put mixture into a mini muffin tin (ungreased). Bake at 350 for 10 to 15 minutes – depending on how mushy you want them and depending on your oven. Try not to overbake as the top can get a little crunchy for the little ones. Or if it’s for you and you like a crunchy top – bake away!