¼ cup powdered peanut butter (16g)
¼ cup whole wheat flour
¼ teaspoon baking powder
1/8 teaspoon baking soda
Pinch of cinnamon
1 egg plus 1 egg white (9.3g)
¼ cup well-mashed/pureed sweet potato or pumpkin puree
1 tablespoon maple syrup (optional)
Suggested Age: Self-feeding infants 9+ months
By Sherry Coleman Collins, MS, RDN, LD
Preheat the oven to 350 degrees. Spray mini-muffin pan with pan spray. Mix the dry ingredients, powdered peanut butter through cinnamon, in a medium bowl. In a small bowl, mix the wet ingredients, egg, egg white, puree, and maple syrup if using. Add the wet ingredients to the dry ingredients and mix just until no more flour is visible. Divide between 8 mini-muffin tin holes. Bake for 12-15 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
Note: Each muffin contains approximately 2g peanut protein and 1.2g egg protein
NIAID recommends introducing peanut foods to infants as early as 4-6 months to help prevent a peanut allergy. Visit www.PreventPeanutAllergies.org for more information.
Nutrition information per serving:
Trans fats: 0g
Image credit: Kenan Hill