Baby Muffins are such a great snack and easy way to get extra veggies into your child’s diet. They are easy to make, last for a week in the fridge and are baby led weaning friendly.
When Austin was diagnosed with an egg allergy, we were recommend by our immunolgist to do the baked egg challenge. This meant eating ½ muffin 3 x per week for six months. Exposing him to egg would ideally resolve the allergy. This recipe was a winner for him
Ingredients for Baby Muffins
These baby muffins are yummo! All the ingredients can be found in your local supermarket or health food shop.
1¼ cups (100g) old fashioned organic oats pulsed in a blender until fine
1 large ripe banana
1/3 cup yoghurt (I use organic sugar free prebiotic coconut yoghurt but any natural yoghurt will do)
2 tbsp maple syrup or coconut sugar (optional)
Generous shake of pumpkin spice or cinnamon if you don’t have it. I love Pumpkin Spice so add a lot
1 and ½ tsp baking powder
½ tsp baking soda
1/8 tsp salt
1 cup pureed roast pumpkin and sweet potato (I just use leftovers from dinner)
1 grated carrot
1/2 grated apple
Coconut oil (to grease muffin tin)
Preheat the oven the 180 degrees C
Blend oats in a hand mix to a relative fine powder.
Blend roast pumpkin and sweet potato in hand mix to create a puree
Grate apple and carrot. Mix all ingredients in a bowl.
Grease a muffin tray with coconut oil. Spoon batter into muffin tray and bake for 30-35 minutes. Serve with a little coconut yoghurt
These baby muffins can be made with different vegetables and fruits. Blueberry, raspberry and coconut is a great replacement for the pumpkin puree and spice choice. They also make a great breakfast option with Green Glowing Smoothie
P: 7.6g C. 41.8g F. 3.8g Cal. 211 WW2