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Oatmeal & Blueberry Muffins for Babies
Prep Time:
15
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
12
Servings
Author:
Nick Evans
The perfect quick breakfast for toddlers! Packed with oats and blueberries and super-reduced sugar content.
Equipment
1
Muffin Tin
1
Food Processor
Ingredients
1 ⅔
cup
oats
,
ground (Sub: 1 cup oat flour)
¾
cup
whole wheat flour
¾
cup
all-purpose flour
1
teaspoon
baking soda
1
teaspoon
baking powder
½
teaspoon
ground cinnamon
½
teaspoon
salt
½
cup
apple sauce
¼
cup
brown sugar
2
large eggs
2
tablespoons
unsalted butter
,
melted
1 ¼
cups
buttermilk
10-12
oz.
frozen blueberries + 1 tablespoon flour
Instructions
Preheat oven to 400 degrees F. Lightly grease or butter a muffin tin.
In a food processor, plus oats until they are ground coarsely. You can also substitute 1 cup oat flour for this.
In a large bowl, mix together pulsed oats, flours, cinnamon, baking powder, baking soda, and salt.
In a smaller bowl, whisk together apple sauce, brown sugar, eggs, buttermilk, and melted butter.
Thaw blueberries and drain off any liquid. Toss blueberries with a tablespoon of flour.
Stir wet ingredients into dry ingredients and mix until just combined. Then fold in blueberries. Fill muffin tins with batter.
Bake muffins for 20-25 minutes at 400 degrees F. until muffins are puffed and browned on top.
Let muffins cool before serving. Store extras in an airtight container in the fridge or freeze them for longer storage.
Nutrition
Serving:
1
Muffin
|
Calories:
175
kcal
|
Carbohydrates:
29
g
|
Protein:
5
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.1
g
|
Cholesterol:
35
mg
|
Sodium:
263
mg
|
Potassium:
153
mg
|
Fiber:
3
g
|
Sugar:
9
g
|
Vitamin A:
156
IU
|
Vitamin C:
2
mg
|
Calcium:
69
mg
|
Iron:
1
mg