Home » Feeding Style » Baby Food Purees » Stage Two » 4 Fall Inspired Recipes for Baby
by Michele Olivier on October 14, 2016 (updated Oct 19, 2019)
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These 4 Fall Inspired Recipes for Baby are going to be on repeat at your home because not only do they pack a major amount of fall flavor yummies, but they are loaded with essential nutrients. Great for 6+ months as well as baby-led weaning.
This post is sponsored by Beech-Nut Brand Baby Food.
4 Fall Inspired Recipes for Baby
I just made your baby’s fall foodie dreams come true!
Wait, you don’t think your baby has foodie dreams? I would think that is about all they dream about (honestly, that’s what I mostly dream about so why would the littles be any different?), but if they haven’t dreamt about food yet,once they get a taste of these four amazing fall recipes they are going to start.
Banana Bread Puree 🍌
Pumpkin Pie Smoothie 🎃
Apple Harvest Puree 🍎
Sweet Potato Mini Muffins 🍠
These fours recipes are going to be on repeat at your house because not only do they pack a major amount of fall flavor yummies, but they are loaded with essential nutrients.
And I am pretty positive that you will be sneaking a couple of the mini muffins and roughly three-forths of the smoothie for yourself, because while these recipes were meant for baby, they are too damn good for you to pass up.
All of these recipes use Beech-Nut Baby Food Purees to keep life super simple and easy. But where I could, I gave you some alternatives as well.
Banana Bread Baby Food Puree
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A warm, spice filled puree for baby that tastes just like the real thing – fresh banana bread!
Get the recipe
Pumpkin Pie Smoothie for Baby + Toddler
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Loaded with pumpkin flavor, this smoothie is completely baby friendly (sugar-free and gluten-free) and is full of omega-3 fatty acids, essential vitamins and protein.
Get the recipe
Spiced Sweet Potato Mini Muffins for Baby + Toddler
5 stars (20 ratings)
These mini muffins are moist and tender and absolutely perfect for baby’s first muffin.
Get the recipe
Apple Harvest Baby Food Puree
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Apple and pumpkin puree are mixed with earthy nutmeg and cloves then swirled together with a healthy multigrain cereal and plain yogurt for extra fiber and protein for a fun twist on the classic flavors of fall.
Get the recipe
Disclaimer – this post was sponsored by my favorite brand of baby food – Beech-Nut. But the opinions are 100% my own. Thank you for supporting the brands that support Baby FoodE!
Round-Up Stage Two
originally published on October 14, 2016 (updated Oct 19, 2019)
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Lida Z —Reply
See AlsoEasy Banana Dessert RecipesI’ve made a bunch of your muffin recipes and they’ve all turned out great, until I ran into a snag with this one. I was watching it bake and the muffins rose beautifully until they started collapsing. By the time I got them out of the oven the tops were completely sunken in (they look like pastry shells), but the inside is still not totally cooked through! Any idea what could be causing that?
Lida Z —Reply
Btw: I followed the recipe exactly except that I used instant oats instead of rolled oats because that’s all I had…
Michele Olivier —Reply
Oh no!! That is such a bummer! I haven’t had this happen to me with this recipe and usually mine turn out fluffy and moist. Did you add the baking soda and powder? Are they expired?
Let me try them with instant oats and let you know what happens. Maybe that’s it since I haven’t tried this recipe using Instant oats before.Lida Z —Reply
It’s shouldn’t be a problem with the baking soda/powder because I made your chocolate and pear muffin recipe at the same time and they turned out perfect! 😋
I wonder if my blender over mixed it. It’s an industrial blender (I make a lot of smoothies) so it’s oretty intense. Maybe I’ll try hand mixing next time. The muffins tasted really good so I don’t want to give up on this recipe!
Michele Olivier —
Maybe you did overmix them. This one is puzzling me. I just made another batch and they turned out perfect. I use a blendtec on high power so not sure how that compares to yours. Maybe use yours on medium speed and let me know how they turn out.
Lida Z —Reply
I’ve made a bunch of your muffin recipes and they’ve all turned out great, until I ran into a snag with this one. I was watching it bake and the muffins rose beautifully until they started collapsing. By the time I got them out of the oven the tops were completely sunken in (they look like pastry shells), but the inside is still not totally cooked through! Any idea what could be causing that?
Lida Z —Reply
Btw: I followed the recipe exactly except that I used instant oats instead of rolled oats because that’s all I had…
Michele Olivier —Reply
Oh no!! That is such a bummer! I haven’t had this happen to me with this recipe and usually mine turn out fluffy and moist. Did you add the baking soda and powder? Are they expired?
Let me try them with instant oats and let you know what happens. Maybe that’s it since I haven’t tried this recipe using Instant oats before.Lida Z —Reply
It’s shouldn’t be a problem with the baking soda/powder because I made your chocolate and pear muffin recipe at the same time and they turned out perfect! 😋
I wonder if my blender over mixed it. It’s an industrial blender (I make a lot of smoothies) so it’s oretty intense. Maybe I’ll try hand mixing next time. The muffins tasted really good so I don’t want to give up on this recipe!
Michele Olivier —
Maybe you did overmix them. This one is puzzling me. I just made another batch and they turned out perfect. I use a blendtec on high power so not sure how that compares to yours. Maybe use yours on medium speed and let me know how they turn out.
Poushali Kirkpatrick —Reply
Can I make the muffins using the silicone baby trays?
Michele Olivier —Reply
Yes you can
Poushali Kirkpatrick —Reply
Can I make the muffins using the silicone baby trays?
Michele Olivier —Reply
Yes you can
Katie Despins —Reply
I think it’s important to note that oats are gluten free naturally. The only way they would have gluten in them is if they had gotten contaminated with wheat in a processing facility (not impossible, but unlikely).
Katie Despins —Reply
I think it’s important to note that oats are gluten free naturally. The only way they would have gluten in them is if they had gotten contaminated with wheat in a processing facility (not impossible, but unlikely).
Katie Despins —Reply
Worth noting: oats are naturally gluten free.
Katie Despins —Reply
Didn’t notice my comment posted the first time– sorry!
Katie Despins —Reply
Worth noting: oats are naturally gluten free.
Katie Despins —Reply
Didn’t notice my comment posted the first time– sorry!
