This is an adaptation of a recipe I found in a Canadian Living magazine.
By replacing oil for applesauce, sugar for brown rice syrup, and eggs for flax seed I made an even healthier version!

This recipe makes 12 muffins.  I failed to realize when I made this recipe that in baby “bites” these  muffins would last well into the next year! The next time I make them I will divide the batter in half, add some nuts and chocolate to my muffins and cook the batches separately!

1 cup flour
3/4 cup baby cereal (any type-I used oatmeal)
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4  cup applesauce
3/4 cup canned pumpkin puree
1/2 cup brown rice syrup
1 tsp. vanilla
2 tbsp. ground flax (mix with 6 tbsp. of water and let sit for 2 minutes)

Set oven to 350.
Mix the first 7 ingredients in a large bowl.
Mix the remaining wet ingredients in another bowl then add to the dry ingredients.
Put batter in a 12 x 5.5 x 2 biscotti or loaf pan (or whatever you have!).
The batter will be very thick and sticky!  A good trick to evenly spread out the dough is to use your fingers-just coat them with some with cooking spray.

Bake for 25-30 minutes, or until toothpick inserted in the middle comes out clean.
Let cool completely. Using a large slicing knife, slice loaf into 1.2 inch strips.
Cut bite-size cubes, or even break apart with your fingers to get desired size for baby.
* The muffins will be somewhat dense but they are a perfect texture for baby to munch on!

I stored half my year supply of muffin bites in freezer bags and left the other half for my family to enjoy!

Serve alone or with fresh fruit and yogurt!