Ingredients

• 1 cup mashed very ripe banana ((about 2-3 small bananas))
• ½ cup shredded apple ((about 1 small apple))
• ¼ cup shredded carrot ((about 1 small carrot))
• ¾ cup milk
• ¼ cup melted unsalted butter ((slightly cooled))
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup whole wheat flour
• ½ cup rolled oats
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ⅛ teaspoon salt

Directions

• 1. Preheat oven to 375 degree F and grease a 24 cup mini muffin pan with nonstick spray.
• 2. Place the banana, apple, carrot, milk, butter, egg, and vanilla into a medium bowl. Stir together.
• 3. Gently, but thoroughly, stir in the flour, oats, cinnamon, baking powder, baking soda, and salt.
• 4. Divide batter among the prepared muffin pan, filling each cup to the edge. (You'll use about 2 tablespoons batter in each mini muffin cup).
• 5. Bake for 16-20 minutes (20-35 for regular sized muffins) or until a cake tester inserted into the center comes out cleanly. (I do 18 minutes in my oven.)
• 6. Let cool for a few minutes in the pan, then transfer to a wire rack to cool fully. Dice up to serve to a baby eating finger foods or offer one whole to a baby eating baby led weaning-style foods.

Nutrition