These little beauties are perfect for baby-led weaning, and toddlers will love them too! Applesauce, carrots and butternut squash make them moist and naturally sweet.

Ingredients:
200g plain flour
80g oats (whizzed in a food processor for smaller babies)
1 tbsp baking powder
2 eggs
3 tbsp sunflower or mild/light olive oil
1/2 cup unsweetened applesauce
250ml full-fat plain yoghurt
200g butternut squash
1 carrot, grated (or finely chopped in a food processor for smaller babies)
1/4-1/2 tsp cinnamon

Preheat your oven to 200C. Spray two mini-muffin trays with a bit of oil.

Peel and chop the butternut squash and steam for 10 minutes, until soft, then cool and puree in a food processor.

In a large bowl, stir together the dry ingredients In a separate bowl, beat together all the wet ingredients, including the squash puree and carrot.

Make a well in the dry ingredients and gently stir in the wet ingredients until just combined, then spoon into muffin trays.

Bake 10-15 minutes, or until the muffins are golden-brown. (If you’re making larger muffins, they’ll take about 20 minutes.)