Looking for some fun (and yummy) ways to use your leftover Little Spoon? Our Babyblends aren’t just for baby! Give these Carrot Banana Muffins a try—they’re a great way to incorporate your little’s leftovers into a grab-and-go breakfast, midday snack, or weekend brunch spread.

Carrot Banana Muffins

Makes 36 muffins

Ingredients:

• 2½ cups rolled oats
• 2 medium ripe organic bananas
• 1 container Carrot Apple Buckwheat Vanilla Cinnamon Pumpkin Seed Flax Oil Babyblend
• ¼ cup maple syrup
• 2 large eggs
• 2 teaspoons baking powder
• ½ teaspoon kosher salt

Directions:

• Preheat the oven to 350°F.
• Add the oats, bananas, Babyblend, maple syrup, eggs, baking powder, and salt to a food processor or blender, then pulse until all ingredients are well-combined and the mixture is pureed.
• Scoop the batter evenly into 36 cups of a mini muffin tin prepared with cooking spray.
• Bake the muffins until a toothpick inserted into the center of one of the muffins comes out clean and dry, about 24 to 28 minutes.
• Let cool and enjoy!