Banana & Raspberry Muffins | Baby Led Weaning Recipe
Table of Contents
Who doesn’t love muffins!
I love to make healthy muffin recipes as mainly you can make them in one mixing bowl, and they do not require much mixing! So I have tried to keep this recipe simple and only use the one mixing bowl to create these delicious muffins.
The good news is there is no added sugar to the raspberry banana muffins. My son enjoys the muffins with the delicious tartness of the raspberries inside the muffins. This is all you need and takes away from the fact that there is no added sugar. I really enjoyed experimenting with this recipe, I found that a raspberry inside the baked muffin worked out best for flavour! Plus raspberry and banana go really well together. You can easily make these ahead of time for the week ahead, for snacks and desserts or even take them out with you for a picnic!
The Benefits of Raspberries For BLW
Fresh Raspberries are a delightful addition to a baby-led weaning diet, offering a plethora of benefits for growing little ones. These tiny and vibrant fruits are packed with essential vitamins and minerals, including vitamins C and E and potassium. They also contain powerful antioxidants that aid in boosting the immune system and promoting healthy brain development. The natural sweetness of raspberries is sure to entice and excite tiny taste buds, making it an excellent choice for introducing new flavours to baby's palate. Furthermore, the soft and easily mashable texture of raspberries makes them a perfect finger food, allowing babies to practice their fine motor skills as they explore self-feeding. Incorporating raspberries into a baby-led weaning diet provides not just a burst of flavour but also nourishment for these little adventurers.
The Benefits Of Bananas For BLW
As part of baby-led weaning, incorporating bananas into your baby's diet can offer a multitude of benefits. Firstly, bananas are incredibly nutritious, providing essential vitamins and minerals such as vitamin C, potassium, and fibre. This helps support your baby's overall growth and development. Additionally, the soft and easily mashable texture of bananas makes them perfect for little hands to grasp and self-feed, promoting the development of fine motor skills. The natural sweetness of bananas also makes them universally appealing to babies, encouraging a positive and enjoyable eating experience. Furthermore, bananas are gentle on the digestive system, aiding in the prevention of constipation. Overall, the inclusion of bananas in your baby's diet during the weaning process can offer nutritional value, encourage self-feeding, and contribute to a positive eating journey for your little one.
Can I Give My Baby Eggs?
Yes! Introducing eggs in a delicious muffin form is a delightful and nutritious option for baby led weaning. These little golden goodies not only provide a boost of protein to support healthy growth but also offer a range of essential nutrients for your little one's development. The soft and slightly crumbly texture of the muffin allows babies to easily hold and explore their food independently, thereby promoting self-feeding skills. Pureeing the eggs with vegetables or fruits adds an extra twist of flavour, ensuring a delightful taste adventure for your baby. So, next time you're looking to introduce eggs to your baby's diet, consider presenting them in a muffin form for a fun and nutritious mealtime experience.
Can I Give My Baby Plain Flour?
Introducing plain flour to recipes suitable for babies as young as six months, after they have been tested for gluten, can be an exciting milestone in their culinary journey. Plain flour, typically made from wheat, adds a new dimension to their diet and opens up a world of possibilities. This versatile ingredient can be incorporated into a range of recipes, including homemade baby cereals like porridge, muffins, pancakes, and breads. However, it is crucial to ensure that babies have been tested for gluten allergies or sensitivities before introducing plain flour to their meals. By taking this precaution, parents can confidently include plain flour in their little one's diet, broadening their taste palate and encouraging healthy eating habits from an early age.
When Can I Introduce Whole Milk To My Baby?
When it comes to baby-led weaning at 6 months old, introducing whole milk into recipes can be a great option. Whole milk is a good source of healthy fats and essential nutrients like calcium and vitamin D, which are crucial for a baby's growth and development. However, it's important to take certain precautions. While whole milk can be included in recipes, it is not recommended as a primary drink for babies under one year old, as their digestive systems may not be ready to handle the high protein and mineral content. Additionally, it's vital to ensure that your baby does not have any known allergies or intolerances to dairy. As always, consulting with your health visitor before making any dietary changes is highly recommended to ensure that your baby's nutritional needs are being met during this crucial stage of their development.
Sugar-Free Muffins: Perfect for Baby-Led Weaning
When it comes to introducing solid foods to your baby, baby-led weaning has become increasingly popular due to its many benefits. And what better way to kickstart this exciting journey than with homemade sugar-free muffins? These muffins are a nutritious and delicious treat tailored specifically for your little one's needs. By eliminating added sugars, you're ensuring a healthier option for your baby's developing taste buds and giving them the opportunity to explore flavours in their purest form. The soft, crumbly texture of these muffins makes them perfect for practicing fine motor skills and self-feeding. Plus, with the option to add a variety of fruits and vegetables, these sugar-free muffins provide an excellent opportunity to incorporate essential nutrients into your baby's diet. So go ahead and whip up a batch of these muffins today for a guilt-free and wholesome start to their baby-led weaning journey.
A delicious spring time treat that you will have to give a go!
Ingredient information
Plain flour - I have used plain flour (you could use whole wheat flour, if you can sift the flour that would help the muffins to bake less dense. You could use gluten free oat flour (blitzed rolled oats) to from 6 months old, if you have not tested for gluten allergy.
Baking powder - a touch of baking powder will help the muffins to rise in the oven.
Banana - So tasty in a muffin, I love how moist they make cakes and muffins. Rich in potassium too! Its best to use overripe bananas, as they are easy to mash!
Baking butter - I have used baking butter, if you wanted to use unsalted butter at room temperature, this would work too!
Egg - A free range egg would be preferred here.
Whole milk - Semi skimmed or skimmed milk can be used instead of whole milk too. Or you could use oat milk or almond milk.
Juicy raspberries - Adds the tartness to the muffins that is so tasty and delicious.
Oats/cinnamon - A tasty garnish that adds texture and flavour. Cinnamon can be added to the muffin mix as well if you like. Just 1 teaspoon needed.
Serving suggestion
The muffins are great enjoyed eaten on their own, as a snack or dessert! You can serve with some Greek style yogurt mango pots or peach melba, even some mashed raspberries for dipping.
Storage instructions
Store the muffins in an airtight container in the fridge for up to 5 days.
The banana and raspberry muffins can be frozen in an airtight container or in a freezer bag for up to 3 months. Be sure to label the freezer bags with the item and date, so it is clear how long they can be stored. To label the airtight container I use masking tape this way it will not ruin the airtight container.
To defrost the muffins, keep them in an airtight container and defrost in the fridge overnight. Make sure they are fully defrosted before serving.
Equipment Used To Help With This Recipe
Large bowl -Definitely choose a stainless steel one - they are lighter than the stone or glass ones and very easy to clean.
Silicone cups - I love reusable kitchen stuff! These silicone muffin cases are dishwasher and freezer safe and can be used in the oven up to 230 degrees C! Ideal for individual baby portions.
Muffin tray - A non-stick muffin pan that will easily clean any spills from the muffin cases. You will need one of these to easily hold the muffin cases.
Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use.
Recipe | Banana & Raspberry Muffins
Makes 6 Muffins
160g plain flour, sifted
1/2 teaspoon baking powder
1 banana, mashed
25g baking butter
1 free range egg, beaten
3 tablespoons whole milk
6 raspberries
Oats and cinnamon for garnish (optional)
Instructions
Pre heat your oven to 180 C or 350F.
Prepare your muffin pan with silicone cases, (you can use paper liners/paper cases) place on a baking sheet.
Place sifted flour into a large mixing bowl. and then add in the baking powder.
Next, add in the mashed banana, baking butter, egg and milk into the mixing bowl.
Mix all the ingredients together until it is a thick batter.
Place 1 tablespoon of banana mixture into each muffin case.
Place one raspberry in the middle of the muffin batter and push down. Repeat for the other 5.
Using a teaspoon, cover the tops of the raspberries using the batter around the outside of the raspberry.
Sprinkle the tops with oats and cinnamon.
Place in the oven for 20 minutes, until golden brown. Leave the tasty muffins to cool on a wire rack before eating.
Hope you and your family enjoy!
Recipe notes
If you wanted to add a sprinkling of nutmeg to this recipe that would work out so nicely! If you didn’t have any silicone cups you could use paper muffin liners instead.
You could cut the muffin in half and spread a little almond butter in the middle for added nutrition.
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