I started making this quick and easy baby led weaning banana oatmeal muffin recipe almost every single week when my son was around 6-months old and we were trying baby led weaning. Babies under one only need 400mg of sodium every day – which I soon discovered was one of my biggest challenges with baby led weaning! A single piece of bread has around 300mg of sodium. These muffins were a lifesaver, and quickly became a favourite for breakfasts for both of us.
For more information on baby led weaning, check out my post on the 10 best foods for baby led weaning!
These baby led weaning muffins are quick and easy to pull together, are gluten-free, and contain no added sugar or sodium! The perfect healthy muffins for babies.
I hope you love this baby led weaning banana oatmeal muffin recipe! They are:
- Moist
- Quick
- Easy
- Refined sugar free
- & Delicious!
Quick and Easy Baby Led Weaning Banana Oatmeal Muffins
These baby led weaning muffins make a great snack or breakfast on the go or to satisfy your afternoon baked good craving! They are also a perfect finger-food option for kids and babies learning to feed themselves.
- Prep Time: 5 minutes
- Cook Time: 18-20 minutes
- Total Time: 25 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Muffins
- Method: Oven
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan
Ingredients
- 2 cups of rolled oats
- 1/4 cup natural peanut butter
- 2 large eggs or 2 flax eggs
- 1/4 cup of avocado oil
- 2 medium bananas
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup non dairy milk of your choosing
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 2 Tbsp ground flax seed *omit if using flax eggs
- 3 tbsp hemp hearts
Instructions
1. Add all ingredients to a high-speed blender and blend until smooth
Note: if you are using flax eggs whisk 2 Tbsp of ground flax with 6 Tbsp of warm water in a small bowl and let sit for 5-minutes. Instead of blending the flax eggs, fold into the blended mixture before adding mix to the muffin tin.
2. Pour mixture equally into 12-well greased muffin tins *I use coconut oil
3. Bake at 400-degrees F for 18-20 minutes until golden brown
Note: an inserted toothpick should come out clean
Notes
Nutrition information is a rough estimate based on calculations using specific products, and without optional ingredients. I used unsweetened almond milk, eggs, and included ground flax in my calculations.
Made these today for my little one. He has extreme eczema so finding recipes that he can eat is rare. I swapped out the pb for sunflower so he can take these to daycare. He just tried them and ate it so I call that success.
One question how do you store the leftovers? Also can I freeze them? We are slowly trying to introduce baked milk to make sure he doesn’t react so he can only eat one a day. Thanks for the recipe!
Hi Yvette! Thank you for the comment. I am so glad to hear that your son tried the muffins. My kids have loved these since they were babies. I store them on the counter in an air-tight container for 4-5 days. And yes, they freeze very well!