Whole Food Mini Muffins (Edit recipe)

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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!

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PREP TIME

25 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 8

Ingredients

.5 cup Butternut Squash, chopped in 1 inch cubes
1 whole Banana, mashed
1 whole Avocado, mashed
0.25 cup unsweetened Applesauce
1 Tbsp Chia Seeds
1 Tbsp Almond Butter
1 tsp Ceylon Cinnamon
.5 tsp Baking Powder
0.25 cup Gluten Free Rolled Oats

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Process

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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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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	49
Fat:	2 g
Carbohydrates:	8 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	46 mg
Fiber:	2 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.