These baby friendly banana baked oatmeal muffins include tahini for a tasty twist and allergen exposure. With no added sugar, they're great for baby led weaning!
When my babies were young, I was obsessed with baked oatmeal. I still am, but was even more so during the 6-12 month period when they were really new at grasping and bringing food to their mouths. Baked oatmeal offers all the nutritional benefits of oatmeal (and even more!), in a form that is easy for baby to pick up - meaning more food in baby's tummy and less on the floor (and high chair, and walls, and dog...). This recipe is naturally sweetened with banana and includes tahini, the sesame paste commonly used in hummus, for extra allergen exposure. You'll love the slightly sweet, nutty taste!
Read More: Why Allergen Exposure is Important for Babies
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Why You'll Love Tahini Banana Baked Oatmeal Muffins
These baked oatmeal muffins are:
- Easy to make ahead and freezer friendly
- Baked in convenient pre-portioned muffin cups
- Naturally sweetened with banana - no added sugar!
- A delicious way to add in sesame for allergen exposure
- Perfect for baby led weaning, babies in the finger food stage and toddlers
Ingredients
- Banana - the riper the better, brown is good!
- Milk - I use cow's milk. Feel free to use any kind of milk you like.
- Egg
- Vanilla
- Rolled oats - Also called old fashioned oats. Use certified gluten-free if necessary.
- Cinnamon
Helpful equipment: Standard size (12 cup) muffin pan, silicone muffin liners (these are perfectly nonstick and help any kind of food slip right out!), 3-tbsp cookie scoop
How To Make Them
- In an large bowl, mash the banana.
- Add the tahini, egg, milk and vanilla and whisk to combine.
- Add the oats and cinnamon and stir to combine.
- Scoop or pour into a muffin pan lined with silicone or paper liners. You'll need about 3 tablespoon per muffin.
- Bake for 18-22 minutes, or until the oatmeal is set. Cool in the pan for about 5-10 minutes before removing.
Tips and Recipe Variations
- Other baking sizes: You can bake this recipe in one 8- or 9-inch square dish, or in a mini muffin pan. Increase the baking time for one big pan, and decrease the time for mini muffins.
- Gluten-free: Oats are naturally gluten-free, but if you're gluten-intolerant, look for certified gluten-free oats.
- Sweeter muffins: These muffins are not super sweet. For toddlers and older kiddos, feel free to add 2 tablespoon maple syrup or brown sugar with the wet ingredients, or stir in ¼ cup mini chocolate chips.
- Optional nutrition boosters: For a little extra nutrition, feel free to add 1 tablespoon chia seeds or ground flaxseed with the oats. You can also sprinkle sesame seeds on top before baking.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. Thaw in the refrigerator overnight.
To reheat, simply pop one or two in the microwave for 15-30 seconds, or reheat in an air fryer or toaster oven on the lowest setting. You can also serve them cold from the fridge - it's soothing for teething babies!
How To Serve Them for Baby Led Weaning
For 6 month old babies using a palmar grasp, cut muffins into strips the width of your little finger, or serve whole.
For babies with a pincer grasp (usually 9+ months), you can cut them into bite size pieces, or continue offering the same way as for a 6 month old.
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Tahini Banana Baked Oatmeal Muffins
These baby friendly banana baked oatmeal muffins include tahini for a tasty twist and allergen exposure. With no added sugar, they're great for baby led weaning!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: about 8 regular size muffins 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
- 1 medium banana, overripe
- ⅓ cup tahini (sesame paste)
- ¾ cup milk
- 1 large egg
- 1 tsp vanilla
- 1 cup rolled oats
- ½ tsp cinnamon
Instructions
- Heat oven to 350°F. Line a muffin pan with paper or silicone muffin liners. (I love the silicone ones because food slips right out!)
- In a large bowl, mash the banana. Add the tahini, milk, egg and vanilla. Whisk to combine.
- Add the oats and cinnamon. Stir to combine.
- Scoop or pour the mixture into the prepared muffin tin. I like to use a 3-tbsp cookie scoop.
- Bake for 18-22 minutes, or until oatmeal is set. Cool in the muffin pan for 5-10 minutes before removing.
Notes
- Gluten-free: Oats are naturally gluten-free, but if you're gluten-intolerant, look for certified gluten-free oats.
- Sweeter muffins: These muffins are not super sweet. For toddlers and older kiddos, feel free to add 2 tablespoon maple syrup or brown sugar with the wet ingredients, or stir in ¼ cup mini chocolate chips.
- Optional nutrition boosters: For a little extra nutrition, feel free to add 1 tablespoon chia seeds or ground flaxseed with the oats. You can also sprinkle sesame seeds on top before baking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
- For baby led weaning, cut into strips the width of your little finger (6+ months), bite size pieces (9+ months), or offer whole (6+ months)
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