Whole Food Mini Muffins
These Whole Food Mini Muffins were so fun to feed my little one starting at around 9 months old. They are perfect to make ahead and freeze to have quick breakfast on hand!
25 minutes
10 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 66 |
| Fat: | 3 g |
| Carbohydrates: | 10 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 46 mg |
| Fiber: | 2 g |
| Sugars: | 3 g |
| Calculated per serving. | |
by healthymess
Serves: 8
Ingredients
- .5 cup.5 cup.5 cup Butternut Squash, chopped in 1 inch cubes
- 1 whole1 whole1 whole Banana, mashed
- 1 whole1 whole1 whole Avocado, mashed
- 0.25 cup0.25 cup0.25 cup unsweetened Applesauce
- 1 Tbsp1 Tbsp1 Tbsp Chia Seeds
- 1 Tbsp1 Tbsp1 Tbsp Almond Butter
- 1 tsp1 tsp1 tsp Ceylon Cinnamon
- .5 tsp.5 tsp.5 tsp Baking Powder
- 0.25 cup0.25 cup0.25 cup Gluten Free Rolled Oats
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- First we are going to steam our Butternut Squash.
- Add an inch of water to a pot and bring to a boil over high heat.
- Place a steamer basket in the pot and add Butternut Squash.
- Cover with a lid and cook until tender which will be 10-15 minutes.
- Once cooked, remove from the pot to cool.
- Mash the butternut squash once cooled.
- To a bowl, mix all wet ingredients together until well combined.
- add the dry ingredients in.
- Mix until combined
- scoop into mini muffin cups.
- Bake at 350 degrees for 10 minutes
Notes
**You can sub Pumpkin or Sweet Potato for the Butternut Squash **Making the mashed Butternut Squash ahead of time will save 20 minutes of prep.
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