Packed full of the amazing taste of gingerbread (thanks to the Baby Spice Gingerbread blend), but also veggie loaded and refined sugar free. These make the perfect afternoon pick me up!
Makes around 10 small muffins or bars.
200g butternut squash peeled and cubed
1 cup/ 80g of oats
2 tbsps vegetable oil
2 tsp Baby Spice Gingerbread Blend
Preheat your oven to 180c (160c fan) and grease a muffin or bar tray.
Steam the butternut squash until cooked through and soft.
Add the oats, cooked butternut squash, oil, Gingerbread Blend and half of the raisins to a blender. Blend the mix until it’s well incorporated (it doesn’t have to be completely smooth). Stir through the remaining raisins.
Spoon the mixture into your muffin or bar tray - use a small spoon to make sure it’s tightly packed.
Bake for around 20-25 minutes until the bars are set and golden on top. Leave to cool for a few minutes in the tray and then turn out onto a cooling rack to cool completely.
Rachel is a life-time vegetarian and mother of three who makes vegetarian and vegan weaning fun and easy with nutrient packed recipes that all the family can enjoy.
Her first book, Little Veggie Eats: Easy Weaning Recipes For All the Family to Enjoy (Vermilion, £14.99) was published in March 2020.
You can follow Rachel on Instagram here @littleveggieeats
These mini muffins are perfectly soft and even more perfectly spiced.
They make great finger food and are super fun to make with your little ones.