Baby Led Weaning Breakfast Muffins

By Aileen Cox Blundell

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.

Ingredients needed to make these Baby Led Weaning Breakfast Muffins recipe

All of the ingredients used in this recipe are readily available in your local supermarket and are all really inexpensive too!

• Cinammon: cinammon is a spice that really packs a punch, with anti-inflammatory and cognitive boosting abilities, it’s a great addition to your little ones diet.
• Ginger: is great for easing digestion, reducing nausea and also helps fight off nasty lurgies!
• Sunflower Seeds: are high in fibre and are a great source of iron. They also have a lot of vitamin E which helps to strengthen the body’s natural defence against illness and infection.
• Coconut: is rich in manganese, which is vital for bone health.
• Orange Zest: is rich in fiber, vitamins, and disease-fighting polyphenols.
• Eggs: eggs are a highly nutritious food that is packed with essential vitamins, minerals, and healthy fats. They are an excellent source of high-quality protein, which is important for muscle and tissue repair. Eggs also contain essential amino acids, vitamins like Vitamin D, Vitamin B12 and Vitamin A and minerals like choline, and selenium. The yolk of an egg contains most of the egg’s nutrients, including all of its fat-soluble vitamins and essential fatty acids.
• Greek Yoghurt: is beneficial for children’s gastrointestinal health and bone health and development, especially as they are growing. It’s also rich in calcium, vitamins B6 and B12, riboflavin, potassium and magnesium.
• Carrot: carrots are a great source of vitamin A and beta-carotene. Vitamin A is vital for vision as it forms part of a protein that absorbs light in the eye. It also supports cell growth and is essential in heart, lung and kidney function
• Apples: are full of carbohydrates which are essential to provide children with the energy they need to stay active every day. They are also rich in Vitamin C, fibre and phytochemicals, which help strengthen the immune system!

How to make these Breakfast Muffins

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!

Looking for more baby led weaning breakfast recipes? Try these recipes next!

• Healthy Baby Friendly Strawberry Crumble
• Healthy Carrot Cake Breakfast Bars
• Super Yummy French Toast with Blueberries
• My Baby’s First Breakfast Cookie Recipe

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 🥰

Baby Led Weaning Breakfast Muffins

4.41 from 5 votes

Prep: 10 minutes minutes

Cook: 1 day day 1 hour hour 25 minutes minutes

Total: 1 day day 1 hour hour 35 minutes minutes

Servings: 3616 Makes mini muffins or Regular muffins

(Hover over # to adjust)

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Ingredients

• 240 g 2 cups wholemeal flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp ground ginger
• 75 g 1/2 cup sunflower seeds finely crushed
• 35 g 1/3 cup desiccated coconut
• Zest orange
• 60 ml 1/4 cup olive oil
• 250 ml 1 cup milk
• 2 eggs
• 125 ml 1/2 cup Greek yogurt
• 3 medium carrots grated
• 2 sweet apples grated

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Method

• Preheat oven to 180ºC/350ºF.
• Add the dry ingredients to a bowl and stir well.
• Add the wet ingredients; oil, milk, eggs and yogurt to a large mixing bowl and whisk until smooth.
• Empty in the dry mixture, grated carrot and apple and stir until fully combined.
• Divide the mixture into a lightly oiled mini muffin tin (for mini muffins) or a lightly oiled standard muffin tin.
• For mini muffins – bake for 15 minutes. For standard muffins – bake for 25 minutes. They are done when a skewer comes out clean.
• Leave to cool before serving. Store in an airtight container or freeze for a handy quick breakfast idea.

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Recipe Notes & Tips

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