Inspired by a friend's recipe
2 ripe bananas
1 cup sprouted rolled oats
1 cup cottage cheese
2 eggs
1 ½ tsp cinnamon
Dash of nutmeg
1 tsp vanilla
2 tbsp flax seed
Handful of blueberries or raisins
Maple syrup, drizzled on top
Silicone reusable baking cups
Baby Items Used in Photos Below
Bumkins Waterproof Superbib with Food Catcher
Neat Solutions Table Topper Disposable Stick-on Placemats - not photographed but we use this whenever we're at restaurants and don't want Sawyer eating off the unsanitary tables
1
Preheat oven to 350F. Line a muffin tin with silicone baking cups.
2
In a medium bowl, mash 2 bananas until smooth. Add in cottage cheese, eggs, cinnamon, nutmeg, vanilla, and flax seed. Whisk until smooth.
3
Add in oats and with a large spoon, mix until just combined.
4
Pour batter into silicone cups and push blueberries/raisins into the tops of each muffin. Drizzle with maple syrup.
5
Bake for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Enjoy!
CategoryBaby Led Weaning, Breakfast, Child-Friendly, Muffins
Ingredients
2 ripe bananas
1 cup sprouted rolled oats
1 cup cottage cheese
2 eggs
1 ½ tsp cinnamon
Dash of nutmeg
1 tsp vanilla
2 tbsp flax seed
Handful of blueberries or raisins
Maple syrup, drizzled on top
Silicone reusable baking cups
Baby Items Used in Photos Below
Bumkins Waterproof Superbib with Food Catcher
Neat Solutions Table Topper Disposable Stick-on Placemats - not photographed but we use this whenever we're at restaurants and don't want Sawyer eating off the unsanitary tables