Delicious oat baby muffins with no added sugar or honey; sweetened naturally with banana, avocado and apple sauce! Great for baby led weaning and older kids too!
When I was weaning both my children I really struggled making sweet snacks that weren’t packed with either sugar or honey.
My son in particular loved anything oaty – like flapjacks and muffins but most shop bought versions contain some kind of sugar, honey or artificial sweetener.
So I started to experiment with recipes that used only fruit as the sweetener. This Sugar Free Flapjack recipe was one of my first big hits with my little boy.
He’s now three but I still try to make him as many sugar-free snacks as possible!
The base of the baby muffins is made from oats and flour and the sweetness and flavour comes from the banana, avocado and apple sauce.
The avocado does turn the muffins a very slight subtle shade of green but babies and toddlers won’t even notice it!
I made 10 large muffins from this mixture but if you prefer them small you could make mini muffins instead. Just remember to reduce the baking time.
I tested these muffins using gluten free flour and non- dairy milk and they turned out just as good so feel free to make these substitutions if you need to.Print
Delicious oat muffins with no added sugar or honey; sweetened naturally with banana, avocado and apple sauce! Great for baby led weaning and older kids too!
- 150g / 1 cup plain or all purpose flour
- 100g / 1 cup rolled oats
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 medium banana
- 1 medium avocado
- 200g / 1 cup apple sauce
- 1 egg
- 60ml / ¼ cup milk
- Preheat the oven to 180c / 350f and line a muffin tray with 10 paper cases.
- Add the flour, oats, baking powder and baking soda to a large bowl and mix with a spoon.
- In another bowl mash the banana and avocado together and then mix in the apple sauce. Add the egg and milk and mix well.
- Add the wet ingredients to the dry ingredients and mix just enough until all the ingredients have combined.
- Divide the mixture between the paper cases and bake in the oven for 25 minutes.
- Allow the muffins to cool completely before removing the paper cases. This helps to prevent them from sticking.
- Store in the fridge for up to 5 days or freeze and leave to defrost for a few hours at room temperature.
I know I used paper cases in these photos but since then I have used silicone cases each time I have made them. They are totally non-stick and work much better than the paper cases!
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