Oliver’s approaching 9 months this week and it blows my mind how much he has grown in such a small period of time. He’s crawling and cruising on furniture like nobody’s business – and getting into things he shouldn’t be getting into. I think it’s time to double baby-proof my house.
Oliver has his bottom two teeth, and in the past month his two top have pushed their way through. Last month was painful for Oliver, and for us. I thought these little baby banana bread muffins would be a nice treat and a good way to practice chomping with his new pearlies. What I love about this recipe is it’s sugarless AND egg-less. And despite not having sugar and eggs, they turned out pretty darn good!
I used a little trick for the flour. I pulsed 1 cup of old fashioned oats in my food processor until it was a “flour” consistency. It worked out great. No need to buy flour when you can make it yourself! :)
For the binding agents, bananas and applesauce did the trick. I also added a little nutmeg and cinnamon to bring out the flavor of the bread. This recipe made 24 mini muffins. I froze over half of these muffins in a freezer-safe container, thawing one when needed in the refrigerator. Some mornings I chopped up half of a muffin and mixed it in with Ollie’s cereal or with whatever puree he was having that morning (sweet potato, carrot, pear and apple were good combos). To make it banana-pudding-style, mix it in with a little watered down plain yogurt.
Pulse oats in a food processor to make your own flour. You can control how coarse or fine you want your flour to be.
Oliver doesn’t monkey around when it comes to bananas!…sorry, I had to say it;-)
Baby Banana Bread Recipe – Best for babies 8 months and up. Always check with your pediatrician before feeding your baby solids.
3 large, very ripe, organic bananas
1/2 cup organic unsweetened applesauce
2 cups old fashioned rolled oats
1/4 cup unsalted butter, melted
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
To make oat flour, pour one cup of old fashioned oats into a food processor and pulse until you reach a powdery consistency, or as close to flour consistency. Pour into a bowl and add the second cup of oats into the food processor and pulse a few times until it’s coarsely ground (similar to instant oats).
Preheat oven to 350 degrees. Mash bananas up in a medium bowl. Add applesauce and half a teaspoon of baking soda and give it a good stir. Set bowl aside and mix dry ingredients together in a separate bowl: oatmeal, salt, 1/2 teaspoon baking soda, 1 teaspoon baking powder, nutmeg and cinnamon. Mix in wet ingredients along with melted butter and stir until well combined. Spoon batter into a mini muffin pan 2/3 full and bake for 15 minutes at 350 degrees, or until toothpick comes out clean.
Let cool before serving.