These vegan oatmeal muffins are delicious for grown-ups and a great first finger food for babies, too!
Lately I’ve been super into feeding Darrol Henry finger foods. If possible, I make his entire meal finger food-based for three reasons:
- Finger food is good fine motor skill practice.
- He is adorable when he’s eating finger foods. My baby talks with his mouth full, and it makes me laugh so hard!
- When he’s feeding himself, I can do other things, like load the dishwasher, as long as I’m keeping one eye on that guy.
I know, reason #3 is selfish, but I have to confess that I like a tidy kitchen! I can also do decadent things like make bottles or feed myself when he is eating finger food. SCORE!
Babies are technically not supposed to have wheat until they are 12 months old, since wheat is such a common allergen. The 12 month rule is sort of up for debate, and until about a month ago I was trying my best to stick to it. Darrol Henry had wheat for the first time when we shared a biscuit at Dulce Vegan. I wasn’t thinking about what was in the biscuit. He was hungry, and I had a biscuit on my plate. Since then the wheat thing’s been kind of out the window. I’ve been feeding him pasta regularly, and luckily my guy’s not allergic.
Darrol has been eating this muffin recipe for a month or so, since before I broke the wheat rule, so the vegan oatmeal muffin recipe below is wheat free.
My go-to baby breakfast for weeks now has been a banana. I break it into pieces, coat them in flax meal, and he scarfs them down. That’s a good, healthy breakfast, but I thought it was time to branch out. I wanted to find a finger food recipe that he could enjoy but also one that Dave and I would like. I was super jazzed to run across these oat flour muffins from Happy Herbivore!
This recipe was super simple to make, and the muffins are great! I break them into pieces for Darrol Henry, and Dave or I can grab a whole one for a quick grown-up breakfast. Bam!
It took a few of tries to perfect this muffin recipe. The first batch – which you can see below – turned out a little bit on the dense side. I tinkered with the wet ingredients to dry ratio, and the result was perfect vegan oatmeal muffins: not too dense, but not so moist that they fall apart on you. Babies don’t tend to have the best fine motor skills, so that second thing is key to good baby finger food.
Vegan Oatmeal Muffins
adapted from Happy Herbivore
- 1 2/3 cups oat flour (puree about 2 cups rolled oats to yield 1 2/3 cups flour)
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/4 cup flax meal or chia seeds
- 1/4 cup maple syrup
- 2 bananas
- 1 teaspoon vanilla extract
- 1 cup soy milk
- 1/2 cup of dried cherries (optional – I skipped the cherries because they’re a choking hazard.)
- Preheat the oven to 375F.
- In a mixing bowl, combine the dry ingredients, mixing very well.
- Put the maple syrup, banana, vanilla extract, and soy milk into your blender, and puree until smooth. Add this mixture to the dry ingredients, and mix well to form your dough. Fold in the cherries, if you’re using them.
- Divide the dough between 12 lined muffin tins. The cups should be about 2/3 full. Bake for 12-15 minutes, or until a toothpick inserted comes out clean. If they’re not ready after 12 minutes, stick them back into the oven and check every minute or two until they’re totally baked.