Baby Led Feeding and Dunnes Stores Healthy Breakfast Muffins. Recipe image for recipe page. A deliciously healthy, yummy breakfast for baby led weaning. This baby led weaning recipe is easy to make and so nutritious, refined sugar free treat packed with goodness.

One of the top questions I get asked is “what should I feed my baby for breakfast”? and the second is “what should we be eating for snacks”?.

I’m a Mum of 3 so I know the struggles of breakfast time. I don’t want my little ones eating the same thing every single morning so I try to mix it up as much as I can (within reason of course). The little muffins are a perfect solution to eating porridge/oats and they are so satisfying. My children love to see a few of these on a plate with some fresh Irish strawberries and a little natural yogurt on the side. It looks like a breakfast treat, but, it really is just lot’s of healthy ingredients disguised as a treat. I like to make a double batch because these muffins freeze really well and defrost really quickly too! Just pop the amount you need into the oven and reheat until soft the entire way through. It only takes about 10 minutes and that smell in your kitchen…it will get the kids up, I promise!

Buying the ingredients

All of the ingredients found in these muffins can be found in your local Dunnes Stores and they are super inexpensive to make too.  You can check out all of the other recipes for their Baby & Toddler Event here and there is also a super handy shopping list for you to download as well plus tonnes and tonnes of great offers in their leaflet.

Baby Led Feeding and Dunnes Stores Baby led weaning recipes that are easy to make and so nutritious, refined sugar free treat packed with goodness. Check out all of the offers from the Dunnes Stores baby and toddler event.

      • PREP TIME
      • 10 minutes
      • COOK TIME
      • 25 minutes
      • TOTAL TIME
      • 35 minutes
      • SERVES
      • Makes 24 Mini Muffins or 12 Large

What goes in...

  • 180g wholemeal flour
  • 100g porridge oats
  • 1tsp baking powder
  • 1tsp baking soda
  • Zest + Juice of 1 lemon
  • 50g ground sunflower seeds
  • 150ml stewed sweet apples
  • 125ml Greek yoghurt
  • 1 egg
  • 60ml rapeseed oil
  • 1tsp vanilla extract
  • 125g raspberries

How to make it...

  1. Preheat oven to 180ºC/350ºF.
  2. Add the flour, porridge oats, baking powder, baking soda, lemon zest and sunflower seeds into a large mixing bowl.
  3. In a jug, whisk together the applesauce, Greek yoghurt, egg, oil and vanilla until it’s well combined. Make a well in the centre of the flour and slowly whisk the wet mixture in until it forms a smooth batter, then fold in the raspberries.
  4. Spoon the mixture into a lightly oiled mini-muffin tin then bake for 20 minutes until the muffins have risen and are golden brown – if you stick a toothpick into them it should come out clean.
  5. Serve warm or cold. Keeps in an airtight container for up to a week. Or freeze for handy breakfasts on the go.
  • HELPFUL TIP - Perfect Breakfast

    Serve with a few tablespoons of natural yogurt and chopped up strawberries for a yummy nutritious breakfast.