Baby Cereal Muffins

Transitioning my baby from purees to solids has been quite the adventure. Some days he likes baby cereal, other days he doesn’t. He’s currently in the mind set of “I want to feed myself” mode. So we’ve allowed him to explore more and more solids.

One of the first solid foods I made was baby cereal muffins. These are great for breakfast, snacks or even those days you don’t feel like cooking. They are also freezer friendly.

Smash bananas until you get puree. Add 1 1/4 cup flour, 1/2 cup baby cereal, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 2 tablespoons olive oil and 1 large egg into a mixing bowl.

Mix the smashed bananas into the flour and slowly add milk. You may need to add a tad more milk if you find the batter too dry.

Preheat an oven to 350 degrees F. Grease a muffin tray and portion out batter. Fill the muffin tray 3/4 full to allow for the muffins to rise.

Bake for 25-30 minutes or until a skewer comes out clean. Cool the muffins on a cooling rack. Store in the fridge for up to 4 days or in the freezer for up to 3 months.

Ingredients

2 very ripe bananas
1 1/4 cup flour (white or whole wheat)
1/2 cup baby cereal
1 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoon olive oil
3/4 cups of milk (or if you want, you can substitute with formula)
1 large egg

Directions

Smash bananas until you get puree.
Add 1 1/4 cup flour, 1/2 cup baby cereal, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 2 tablespoons olive oil and 1 large egg into a mixing bowl.
Mix the smashed bananas into the flour and slowly add milk. You may need to add a tad more milk if you find the batter too dry.
Preheat an oven to 350 degrees F.
Grease a muffin tray and portion out batter. Fill the muffin tray 3/4 full to allow for the muffins to rise.
Bake for 25-30 minutes or until a skewer comes out clean.
Cool the muffins on a cooling rack. Store in the fridge for up to 4 days or in the freezer for up to 3 months.
Enjoy!

If you enjoyed this recipe, check out the other recipes on the blog.