Buy Now → 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
Units
Scale
- 1 medium banana, overripe
- 1/3 cup tahini (sesame paste)
- 3/4 cup milk
- 1 large egg
- 1 tsp vanilla
- 1 cup rolled oats
- 1/2 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 tbsp maple syrup or brown sugar with the wet ingredients, or stir in 1/4 cup mini chocolate chips.
- Optional nutrition boosters: For a little extra nutrition, feel free to add 1 tbsp 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)
Find it online: https://babyledbliss.com/tahini-banana-baked-oatmeal-muffins/