Super Healthy Pizza Muffins for baby led weaning

By Aileen Cox Blundell

Mini muffins are so perfect for baby led weaning as they are just the ideal size for those mini hands and when they are as packed full of goodness as these ones are, you won’t ever mind giving them to your little one.

A muffin, and pizza? Is there such a thing?

Well if your 2 1/2 and your Mum asks ‘what should we cook today? you better be prepared for the answer. I wanted to cook muffins, he wanted to cook pizza and then he piped up laughing – pizza muffins? with that little questioning eyebrow raised.  I was just about to say there’s no such thing until I thought about it, what a great idea…. my toddler is a genius 😀

Each one of these little muffins contains a cherry tomato as well as iron rich kale which babies and toddlers need lots of to grow up healthy and strong. Kale is one of my favourite veggies and when I see bags of the organic kind in the supermarket I buy it, wash it and throw it into bags in the freezer for cooking, smoothies and soups. It freezes really well and when in season it is so cost effective too.

I made these muffins in less than 15 minutes, and that was with the help of Oscar (who is very, very messy). These little muffins not only smell like pizza, they actually taste just like a pizza bread.  I served them with sliced peppers (a.k.a pepper pigs), sticks of cucumber and a glass of milk.

The remaining muffins were devoured by the older kids and their pals after school and already they are asking for them for lunch boxes… total winner as they still don’t know they contain kale!

Hope your little ones love them too.

Aileen & the cutest little baker, helper EVER Oscar xoxo

Super Healthy Pizza Muffins for baby led weaning

5 from 3 votes

Prep: 10 minutes minutes

Cook: 25 minutes minutes

Total: 35 minutes minutes

Servings: 24 Muffins

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These Super Healthy Pizza Muffins are a perfect baby led weaning lunch recipe (blw), they are not only nutritious but are also really yummy and baby friendly.

Ingredients

• 300 g plain flour
• 2 teaspoons baking powder
• 2 teaspoons dried oregano
• 250 ml milk of your choice
• 2 eggs
• 60 ml rapeseed oil
• 3 tablespoons unsalted tomato puree
• 2 cloves garlic crushed
• 24 cherry tomatoes
• 1 cup finely chopped kale
• 60 g buffalo mozzarella

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Method

• Pre-heat oven to 200ºC.
• In a large bowl sieve the flour, baking powder the add the oregano.
• In a jug, whisk together the milk, eggs, rapeseed oil, tomato puree and garlic, then slowly whisk into the flour mixture until it forms a smooth batter.
• Chop each cherry tomato into quarters then fold them into the batter along with the kale.
• Spoon the mixture in a mini muffin tin greased with a little butter or oil.
• Tear the mozzarella into 24 small pieces. Place a little piece on top of each muffin and push down slightly.
• Bake in the oven for 20-25 minutes until the muffins are golden on top and a skewer comes out clean.
• Cool before serving with some veggie sticks for the perfect lunch.

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Recipe Notes & Tips

Store in an airtight container for 3-4 days. To freeze just place into freezer bags.

Did you make this recipe?

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