When my son was first starting to eat solid food, his pediatrician recommended that he eat a certain amount of baby cereal. Instead of just giving him soupy cereal on a spoon all the time, I decided to bake with it.
In my quest to have pre-made, ready to eat, sugar free food for my baby that incorporates baby cereal, I modified my Pumpkin Banana Muffin recipe and made it baby friendly. It’s a little bland compared to the regular recipe since there isn’t any sugar, but my baby didn’t mind. In fact, he seemed to like these baby-size muffins quite a bit.
Baby Cereal Pumpkin Banana Muffins
Yields 24 mini muffins
Ingredients:
2 eggs
1 mashed banana (about 4 ounces)
½ c whole wheat flour
½ c bread flour
1 c baby cereal
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
1 tsp vanilla extract
1 tbsp butter (softened)
1/3 c water
1 c (8oz) pumpkin
Method:
Preheat your oven to 350 F.
Spray a muffin pan with cooking spray or line with paper liners.
Mash the banana with a fork.
Mix the banana with the pumpkin and baby cereal.
Add the eggs, vanilla extract and butter.
In a separate bowl, mix the flours, baking soda, baking powder, cinnamon and nutmeg.
Add about half of the water and mix thoroughly.
Add about half of the flour mixture and mix well. Add the rest of the water, stir, and then add the rest of the dry ingredients and stir.
Evenly fill the muffin cups with the batter and bake for 12 minutes or until a toothpick inserted in the center comes out clean.
Serve warm, at room temperature or cool. You can keep them in the refrigerator for up to a week or freeze and defrost in the microwave anytime you want.
Now, leave some for the baby!
Happy eating!