Healthy Carrot and Courgette Muffins Recipe - No Egg
Table of Contents
Carrot and Courgette Muffins
Carrot and courgette muffins are the perfect muffins for babies starting on their weaning journey.
Packed with essential nutrients, these muffins are naturally sweetened with overripe bananas and a hint of cinnamon, eliminating the need for added sugar.
The combination of carrots and courgettes not only provides a moist texture but also delivers vitamins and minerals crucial for your little one's growth and development.
The subtle sweetness from the banana makes them appealing to young taste buds, while the cinnamon adds a warm flavour without any refined sugars.
These muffins are perfect for a nutritious snack or quick breakfast option, making them a wholesome addition to your baby's diet.
No Egg Muffins
These no added egg muffins are an excellent choice for babies and toddlers with egg allergies or those on an egg-free diet.
Packed with wholesome ingredients, they provide essential nutrients without compromising on taste or texture.
The muffins can be easily customised with fruit or vegetables ensuring that little ones receive a well-rounded meal.
Their soft consistency makes them easy for tiny hands to hold, promoting self-feeding and independence.
Ideal for breakfast, snack time, or even as part of a lunchbox where there will some serious lunchbox envy, these muffins are not only nutritious but also versatile, making them a fantastic addition to any young child’s diet.
Great Finger Food Idea
Homemade muffins are an excellent finger food for babies on their baby led weaning journey, particularly when made without added sugar.
These soft fluffy muffins, nutritious treats can be packed with wholesome ingredients such as mashed bananas, apple sauce, or grated vegetables, providing essential vitamins and minerals while being gentle on little tummies.
The muffin shape makes them easy for small hands to grasp, promoting self-feeding and encouraging independence at mealtimes.
By using natural sweeteners and nutritious add-ins, these muffins not only satisfy your baby's curiosity about taste and texture but also lay a foundation for healthy eating habits from an early age.
Ingredient information
Oats - Oats are great as a base for a muffin recipe for baby-led weaning. I have used rolled oats and blitzed them in my Nutri bullet to a fine oat flour. You can use gluten-free oats to make the recipe 100% gluten-free.
Banana - The added mashed banana is what makes the bananas sweet without adding sugar to the recipe.
Milk - I have used whole milk for this recipe, but the recipe will work with a semi-skimmed milk/skimmed milk or a plant based milk such as oat milk or almond milk.
Carrot - Adding a hidden veg such as grated carrot is a great way to add extra nutrition to the muffin recipe.
Courgette - Another added vegetable to the muffin recipe. A great way to introduce a new veggie to baby and toddler. Grated courgette is a great little ingredient.
Cinnamon - Adding a little bit of cinnamon adds another element of sweetness to the muffin recipe that works so well with all the other ingredients.
Baking powder - A little baking powder is added to add the rise to the muffins.
Serving suggestion
The muffins would be great halved and spread with a little full fat cream cheese or plain Greek yogurt.
You could also spread a little 100% nut peanut butter on one half and Greek yogurt on the other half.
Other muffin recipes you may like and enjoy: Banana raspberry muffins, Banana and pumpkin muffins or Savoury muffins - cheese and ham.
Storage instructions
Store the muffins in an airtight container in the fridge for up to 5 days.
The muffins can be frozen in an airtight container or in a freezer bag for up to 3 months. Just make sure they have cooled to room temperature before transferring to the container.
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
Recipe | Healthy Carrot and Courgette Muffins Recipe - No Egg
Healthy Carrot and Courgette Muffins Recipe - No Egg
These are a great finger food for baby-led weaning and for toddlers and older kids too. They do not contain any egg and they are really easy to make dairy free!
Ingredients
Instructions
- Preheat your oven to 180C or 350F and line 2 muffin tins with 9 silicone muffin cups (or what you have such as paper cases).
- Pop all the ingredients into a large bowl and mix together using a wooden spoon until combined.
- Spoon approx 2 tablespoons of the muffin batter into the muffin cups.
- Pop into the oven for 30 minutes until golden brown. Once cooked leave to cool in the muffin tin fully before removing from the cases onto a wire rack.
Notes
You can use gluten-free oats for this recipe to make sure that the recipe is 100% gluten free.
You can also use a dairy free plant based milk to make the recipe vegan for baby.
Hope you and your whole family enjoy!
©The Petit Spoon
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