Soft Muffins for Baby/toddler – Egg Introduction (Gluten-Free)
I created this recipe for my 20-month-old nephew, who’s allergic to gluten, nuts and eggs. With his allergist, we’re moving carefully: the batter includes one egg yolk for 12 muffins, and the mixture is fully baked. Ripe banana keeps them plush, quick oats (GF) give gentle structure, applesauce plus a touch of oil lock in tenderness, while oat milk, vanilla and a hint of cinnamon (optional) round out the flavour. The result is soft, nut-free, easy-to-hold bites designed for a calm, gradual introduction.
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Preparation 5 min
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Baking 20 min
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Servings 12
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Level Débutant
Ingredients
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Note
⚠️ Important: This recipe was specifically developed for the controlled introduction of egg under medical supervision. Always follow your doctor’s or allergist’s recommendations, as each situation is unique.
Preparation steps
- Baking information
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Temperature180°C
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Heat rotary
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Baking time 20 min
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Soft Muffins for Baby/toddler – Egg Introduction (Gluten-Free)
I created this recipe for my 20-month-old nephew, who’s allergic to gluten, nuts and eggs. With his allergist, we’re moving carefully: the batter includes one egg yolk for 12 muffins, and the mixture is fully baked. Ripe banana keeps them plush, quick oats (GF) give gentle structure, applesauce plus a touch of oil lock in tenderness, while oat milk, vanilla and a hint of cinnamon (optional) round out the flavour. The result is soft, nut-free, easy-to-hold bites designed for a calm, gradual introduction.
Note
⚠️ Important: This recipe was specifically developed for the controlled introduction of egg under medical supervision. Always follow your doctor’s or allergist’s recommendations, as each situation is unique.
Ingredients
- Quick Oatmeal : 1 1/4 cup
- Baking powder : 1 teaspoon
- Baking soda : 1/2 teaspoon
- Cinnamon (Optional) : 1/2 teaspoon
- Big bananas (Very ripe) : 2
- Neutral oil : 1/4 cup
- Unsweetened applesauce : 1/4 cup
- Oat milk : 1/3 cup
- Egg yolk : 1
- Vanilla Extract : 1/2 teaspoon
Preparation steps
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Preheat the oven to 180°C (350°F).
Blend the quick oats in a blender until you get a fine powder (similar to flour).
In a bowl, mix the remaining dry ingredients (baking powder, baking soda, cinnamon). Set aside. -
In a smoothie blender (such as the
Magic Bullet – Affiliate link), blend the bananas, egg yolk, oat milk, applesauce, oil, and vanilla until smooth. -
Using a spatula, gently fold the wet mixture into the dry ingredients.
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Pour the batter into 12 silicone muffin molds.
Bake at 180°C (350°F) for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Let cool completely before serving. - Temperature: 180°C
- Heat: rotary
- Baking time: 20 min