Sugar-Free BLW Muffins Banana Lemon and Walnut

When it comes to baby led weaning recipes nothing really beats blw muffins. They are so soft and easy for those little hands to manage that it is no wonder they are the number one foods to start baby led weaning for babies.

Even if you are not doing baby led weaning, you can still make these muffins because they are delicious and are perfect as a toddler snack or even for lunchboxes or as an after-school snack too! Even my husband loves them! An all-rounder good family muffin!

The best thing though about these baby muffins is that they are sweetened with only banana! They are sugar-free and super healthy too. I used rapeseed oil which contains the lowest saturated content of any oil (even less than olive oil!), it is also a great source of Omega 3,6,9 and it contains vitamin E too!

I called them BLW Muffins because of course they are made using Banana, Lemon and Walnuts – it was very hard to find a food beginning with W that would work in a recipe let me tell you! Worcester sauce just wasn’t cutting it 😀

When making these I find the best thing is to start with all the wet ingredients in one bowl, then whisk in the flour and baking powder. Honestly this is such a quick muffin recipe that you will make it time and time again. I managed to make them (with a toddler hanging out of my leg) in less than 10 minutes. That is 10 minutes for everything including measuring ingredients. You can’t beat that! Realistically, as you are reading this, you could stop right now and have these muffins in your tummy (I mean your baby’s tummy) in less than 30 minutes total!

I used a mini muffin tray and got 24 muffins in the batch plus 5 normal Mummy sized muffins for my cuppa tea in the afternoon. That is 24 little snacks for a baby or 12 for an older toddler which is pretty great. Muffins already are one of those great freezable recipes for baby led weaning. It means that you can make a super large batch, freeze and you always have something yummy on hand. Great for those sunny park days when the inspiration takes you to go to the park and you can just grab and go.

This recipe is part of my Baby series of food for Dunnes Stores. I have been so delighted to work with a client who truly believes in what I am trying to do here at Baby Led Feeding. We have so many amazing recipes coming your way over the next few months and lot’s of events too so keep your eyes peeled!

All of the ingredients in these muffins are really inexpensive and easy available too. No crazy ingredients that you won’t know where to find either and all available in-store.

If you want to see more baby led weaning muffin recipes then you should check out these: Baby Led Weaning Pizza Muffins, Healthy Breakfast Muffins, Spinach and Goat Cheese Baby Led Weaning Muffins, Apple and Cinnamon Super Breakfast Muffins.

Taste and Rate (pretty please)

We are making a huge effort to better ourselves here at Baby Led Feeding, so if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #babyledfeeding on Instagram or Facebook.

Aileen xoxox

Watch the video

BLW Muffins – Banana Lemon & Walnut

BLW Muffins – Banana Lemon & Walnut ????????????These sugar-free yummy muffins are super soft, easy for little hands to manage and super nutritious too.

Posted by Baby Led Feeding – Healthy Family Food on Tuesday, June 19, 2018

      • PREP TIME
      • 10 minutes
      • COOK TIME
      • 15 minutes
      • TOTAL TIME
      • 25 minutes
      • SERVES
      • 24 Babies and 4 Mummies

What goes in...

  • 300g plain flour
  • 2 teaspoons baking powder
  • 60g crushed walnuts
  • 3 bananas chopped
  • 250ml milk
  • 2 eggs
  • 60ml rapeseed oil
  • 1 teaspoon vanilla extract
  • Zest 1 lemon
  • Juice 2 lemons

How to make it...

  1. Pre-heat oven to 170ºC.
  2. Add flour, baking powder and walnuts to a bowl and stir. Make a well in the centre then set aside.
  3. In a separate bowl mash the banana until it is smooth. Add in the remaining ingredients and stir really well until it becomes creamy.
  4. Slowly pour the wet mixture into the flour and whisk it until they are fully combined and silky smooth.
  5. Divide the batter into lightly oiled mini muffin moulds. I had enough batter left over to make 4 large Mummy sized muffins too.
  6. Bake for 15-20 minutes until brown and a wooden skewer comes out clean.
  7. Serve warm or cold.