Just a glance at Baby Led Feeding, and you’ll know that I absolutely love muffins for baby led weaning breakfast (or lunch or snack or dinner or anytime). They offer an ideal, simple base for almost any food you’d like to introduce to your little one’s diet, and they’re a perfectly sized, healthy finger food that allows tiny hands to eagerly explore mealtime.
These beautifully soft and moist Apple Cinnamon and Raisin Muffins are surprisingly sweet, but they contain no added sugar—it’s all in the fruit! As far as baby led weaning breakfast goes, you cannot ask for a more nutritious option. Apples and raisins are both loaded with fiber, and together, they offer heaps of vitamin C, calcium, antioxidants, iron, and more.
Hello, easy to bake muffins! Thanks to self-raising flour, all you have to do is soften the diced apples on the stove, then combine all ingredients before you scoop the mixture into a well-oiled muffin tin, bake, and let your house fill with the aroma of cinnamon apples.
There you have it! This baby led weaning breakfast is so simple and delicious that the best pre-recipe advice I can give is to just pop them in the oven, and let me know how fast your family to the table. Cheers to happy, healthy babes and you Mommas who love them with your whole hearts!
All of the ingredients in these Apple Cinnamon and Raisin Sugar Free Muffins are inexpensive and easily available. No crazy produce that you won’t know where to find, and it’s all available in your local supermarket.
We are making a huge effort to better ourselves here at Baby Led Feeding, so if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #babyledfeeding on Instagram or Facebook. Aileen xoxox
Apple Cinnamon and Raisin Sugar-Free BLW Muffins
Prep time
10 minutes
Cook time
25 minutes
Servings
24 Mini Muffins
Freeze me
BLW Friendly
Vegetarian
Lunchbox
Quick
5 from 2 reviews
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Ingredients
3 sweet eating apples
1 tablespoon water
300g Dunnes Stores Self-Raising Flour
250ml milk (1 cup)
2 eggs
60ml rapeseed oil (1/4 cup)
1 teaspoon ground cinnamon
2 tablespoons raisins (optional, but if used soak in water overnight)
Method
Preheat oven to 170ºC.
Core the apples and dice, then place into a saucepan with the water. Cover with a lid, then place over a medium heat. Bring to boil then reduce heat to a simmer and cook, covered for 8 minutes until the apples are soft but not stewed. Remove from the heat and leave aside to cool.
Add all of the ingredients with the exception of the raisins to a large mixing bowl and mix well until they are fully combined.
Drain and mash the raisins then add to the bowl and mix well.
Spoon the mixture into an oiled mini-muffin tin.
Bake for 25 minutes until the muffins have risen and are golden brown – if you stick a toothpick into them it should come out clean.
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