Sweet Veggie Loaded Muffins
Muffins are an absolute staple in baby led weaning recipe. Whether you’re looking for healthy toddler snacks and lunches or baby food ideas, they are simply brilliant to have on hand and the perfect base for nearly any food you’d like to introduce to your little ones.
These veggie-packed mini-muffins are just the right size for tiny fingers to grasp, and like all of my recipe, they are refined sugar free. This recipe makes 32 toddler servings and bakes beautifully into regular-sized muffin tins, as well. So get those lunch boxes ready—sixteen of them, to be exact—and prepare the whole family for a treat!
When I say these muffins are loaded with veggies, I mean it. They are bursting with shredded courgettes (zucchini) and carrots, providing a generous helping of vitamins C, K, B6, riboflavin, and so much more. Fibrous apples and raisins marry seamlessly with the veggies, creating a naturally sweet, not savoury, muffin that will be a sure winner with the kids.
With these muffins, I grate the courgettes, carrots, and apples first then set them aside to fold in later. Using a clean towel, squeeze as much juice from the shredded courgettes as possible to make certain your muffins rise to fluffy perfection.
It is important to apply the wet and dry baking rules in this recipe, so simply sieve your dry ingredients together, then combine your wet items in a separate jug. After that, you mix them, fold in your produce, bake for half-an-hour, and viola! You have delicious, healthy baby led weaning muffins that you, your littles, and everyone else will fall in love with!
Baby Led Weaning Muffin Recipes
I was so pleased with the way this recipe turned out! Like my other baby led weaning muffins, they are soft and palatable for the littles, and thanks to a grabby husband, I had to bake a second batch. I may have eaten a few myself, too. 😀
Lots of love,
Aileen xoxox
Sweet Veggie Loaded Muffins
Prep time
10 minutes
Cook time
30 minutes
Servings
32 Mini Muffins
Ingredients
300g plain flour
2 teaspoons baking powder
1 cup (250ml) milk
2 eggs
60ml rapeseed oil
1 tablespoon maple syrup
1 teaspoon cinnamon
2 grated courgettes
2 sweet eating apples grated
2 carrots grated
60g raisins (optional, but if using soak overnight)
Method
- Pre-heat oven to 160ºC.
- Sieve the flour and baking powder into a mixing bowl, then make a well in the centre.
- In a jug, whisk together the milk, eggs, rapeseed oil, maple syrup and cinnamon.
- Slowly pour the wet mixture into the flour whisking from the middle outwards which prevents lumps. Keep whisking until it is fully combined and has turned into a silky batter.
- Grate in the courgettes, then place into a clean tea towel and squeeze some of their juice out. Add to the batter along with the grated apples, carrots and rains and stir well.
- Spoon into a mini muffin tin lightly oiled, then bake for 30 minutes until a skewer comes out clean.
- Cool fully before serving.
Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.
You might also like these healthy-snacks recipes
Most popular Healthy Snacks recipes
Apple Cinnamon and Raisin Sugar-Free BLW Muffins
Blueberry & Coconut Oat Bars
2 Ingredient Bread Rolls - No Yeast, No Kneading
Videos
MOST VIEWED VIDEOS
Blueberry Oat Bars
Up next
Baby Led Weaning Chilli Baked Bean Cowboy Pie
Videos
MOST VIEWED VIDEOS
Baby Led Weaning Chilli Baked Bean Cowboy Pie
Up next
Apple and Cinnamon Super Breakfast Muffins
Videos
MOST VIEWED VIDEOS
Apple and Cinnamon Super Breakfast Muffins
Up next
Chicken and Veggie Pies
Videos
MOST VIEWED VIDEOS
Chicken and Veggie Pies
Up next
Broccoli and Cauliflower Egg Free Fritters
Videos
MOST VIEWED VIDEOS
Broccoli and Cauliflower Egg Free Fritters
Leave a comment: