Stephanie
1.30.2023What could I sub the yoghurt for?
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Are you looking for a healthy and easy breakfast option for your little one? Give these baby led weaning breakfast muffins a try! Made with wholemeal flour, sunflower seeds, coconut, and grated carrots and apples, these muffins provide a great source of nutrients for your growing baby.
The idea behind baby led weaning is to let your baby explore and self-feed, rather than spoon-feeding pureed foods. These muffins are the perfect finger food for your little one to grab and munch on. They’re also easy to make and can be stored in the freezer for a quick breakfast option on busy mornings.
Baby led weaning breakfast muffins are a great option for not only for breakfast but also as a snack throughout the day. And, with the added bonus of storing them in the freezer for future use, these baby led weaning muffins are sure to become a staple in your household.
In addition to being a healthy and easy option for your little one, these breakfast muffins also provide a great opportunity for your baby to practice their fine motor skills and hand-eye coordination as they grab and self-feed. Not only are they delicious, but they’re also beneficial for your baby’s development.
So, if you’re looking for a tasty and nutritious breakfast option for your little one during your baby led weaning journey, give these baby led weaning breakfast muffins a try. Your baby will love the taste and you’ll love how easy they are to make and store.
All of the ingredients used in this recipe are readily available in your local supermarket and are all really inexpensive too!
These baby led weaning breakfast muffins are quick to make and are ready in as little as 15 minutes!
To start, add all the dry ingredients to a mixing bowl and stir well. Then, add the wet ingredients (oil, milk, eggs and yoghurt) to a large mixing bowl and whisk until smooth.
Next, add the dry mixture, grated carrot and apple and stir until fully combined.
You’re then ready to divide the mixture into a lightly oiled muffin tin (if you’re making mini muffins), or a lightly oiled standard muffin tin (for standard!).
If you’re making mini muffins, bake for 15 minutes. For standard, you’ll have to wait slightly longer and bake for 25. To check if your muffins are ready, use a skewer and check to make sure it’s clean.
Finally, leave your muffins to cool before serving and make sure to store them in an airtight container or to freeze them for a handy and quick breakfast idea!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @babyledfeeding on Instagram. All the love, Aileen 🥰
Prep time
10 minutes
Cook time
15-25 minutes
Servings
Makes 36 mini muffins or 16 Regular muffins
Dry ingredients
240g (2 cups) wholemeal flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
75g (1/2 cup) sunflower seeds finely crushed
35g (1/3 cup) desiccated coconut
Zest orange
Wet ingredients
60ml (1/4 cup) olive oil
250ml (1 cup) milk
2 eggs
125ml (1/2 cup) Greek yogurt
3 medium carrots grated
2 sweet apples grated
Press the grated carrots and apples in a clean dry towel to remove some of the excess moisture. This will prevent a mushy muffin.
Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.
What could I sub the yoghurt for?
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