1. Preheat oven to 350°F (175°C). Prepare silicon cupcake molds.
2. In a bowl, whisk together mashed banana, kabocha squash, egg, olive oil, and vanilla.
3. Add almond flour, multigrain oat powder, and cinnamon. Stir until well combined.
4. Pour the batter into the cupcake molds and bake for 18-22minutes, or until a toothpick inserted in the center comes out clean.
5. Let cool completely before serving.
Optional: Top with unsweetened yogurt, homemade sugar free compote/jam, or even mashed banana for extra creaminess! This version is still super soft, naturally sweet, and baby-approve Enjoy!
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Kabocha Banana Baby Scone Bites
* 1 ripe banana (mashed)
* 1/2 cup steamed & mashed kabocha squash
* 1 e99
* 1/2 cup whole milk yogurt
* 1/16 olive oil (or oil of your choice)
* 1 teaspoon vanilla extract
* 1 cup almond flour
* 1/4 cup multigrain oat powder
* 1/2 teaspoon cinnamon (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Prepare silicon cupcake molds.
2. In a bowl, whisk together mashed banana, kabocha squash, egg, olive oil, and vanilla.
3. Add almond flour, multigrain oat powder, and cinnamon. Stir until well combined.
4. Pour the batter into the cupcake molds and bake for 18-22minutes, or until a toothpick inserted in the center comes out clean.
5. Let cool completely before serving.
Optional: Top with unsweetened yogurt, homemade sugar free compote/jam, or even mashed banana for extra creaminess!
This version is still super soft, naturally sweet, and baby-approve
Enjoy!