Easy Dried Cranberry Muffins For Baby and Toddler
Table of Contents
Healthy Baby Muffins
These dried cranberry muffins are an excellent choice for baby-led weaning as an afternoon snack or festive breakfast because they are soft and easy for little hands to hold, promoting self-feeding skills. Such a simple recipe too.
The natural sweetness of the cranberries encourages babies to explore new flavours without added sugars, while the muffins provide a balanced texture that supports chewing development.
Made from wholesome ingredients, they offer essential nutrients in a convenient, portable form, making them the perfect treat and easy recipe for introducing babies to a variety of tastes and textures safely.
No Sugar Baby Muffin
Making muffins at home for your baby is an excellent choice because it allows you complete control over the ingredients, ensuring there are no added sugars or preservatives.
This means you can create a healthier snack that supports your baby's developing taste buds and encourages a preference for natural flavours.
Homemade muffins can also be adapted to include nutritious ingredients like fruits, vegetables, and whole grains, providing essential vitamins and fibre.
Baking at home guarantees freshness and avoids unnecessary additives often found in store-bought options, making it a safer and more wholesome winter breakfast option for your little one this holiday season.
Ingredient information
Flour - I have used plain flour (all purpose flour) for the recipe as I have used a baking powder to create a lovely rise in the muffin recipe. You can use other gluten-free flours or oat flour or almond flour.
Baking powder and bicarbonate of soda - These two ingredients are what makes the muffins rise and create that lovely light and fluffy texture.
Banana - I have added a banana to the recipe to add sweetness to the recipe as I have not added any sugar to the recipe. You could use apple puree too if you prefer instead of the banana.
Butter - I have used a little unsalted butter for the recipe, you can use a baking butter or baking spread if you like.
Egg - I have used a free range egg for the recipe.
Milk - I have used a little whole milk for the recipe, you can use a dairy free alternative instead if you like.
Cinnamon - I have added a little cinnamon to add more sweetness and flavour to the recipe.
Cranberries - I have used dried cranberries for the recipe. You can of course use fresh cranberries too, just make sure that they are cooked before adding to the recipe.
Serving suggestion
The cranberry muffins would be great served with some plain Greek yogurt on the side with fresh berries such as strawberries, raspberries or blackberries.
You could also half the muffin and spread a little smooth 100% peanut butter or cream cheese to the muffin halves for added nutrition.
Other recipes you may like: Carrot muffins, Banana muffins, Sweet potato muffin or Blueberry muffins.
Storage instructions
Store this easy cranberry muffin recipe in an airtight container in the fridge for up to 3 days.
The delicious muffin recipe can be frozen in an airtight container or in a freezer bag for up to 3 months.
Just make sure the cranberry orange muffins have cooled to room temperature before transferring to an airtight container or freezer bag.
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
Muffin pan - 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.
Silicone muffin 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.
Airtight containers - 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.
Large mixing bowl - Definitely choose a stainless steel one - they are lighter than the stone or glass ones and very easy to clean.
Recipe | Easy Dried Cranberry Muffins For Baby and Toddler
Easy Dried Cranberry Muffins For Baby and Toddler
These are a great festive treat for baby for baby-led weaning. They are a great way to involve baby in the festive spirit without the added sugar.
Ingredients
Instructions
- Start by preheating the oven to 180C or 350F. Prepare a muffin tin with silicone muffin cups or paper liners.
- Pop all of the ingredients so the dry ingredients and wet ingredients into a large bowl, just make sure that the melted butter has cooled down before adding to the mixture.
- Mix all the ingredients together using a spoon until fully combined.
- Split the muffin batter between the prepared muffin case tin, this will be approximately 2 heaped tablespoons.
- Give the tin a little tap on the work surface to level out the muffins.
- You can sprinkle the top of the muffin with a little more cinnamon if you like.
- Pop the muffins into the preheated oven for 20 minutes until golden brown.
- Leave the muffins to cool in the tin and then transfer to a wire rack.
Notes
You can use a gluten-free flour instead of the regular plain flour.
If you wanted to use other fruit instead of the festive cranberries, you can use fresh fruit such as blueberries, raspberries or strawberries.
Hope you and your whole family enjoy!
©The Petit Spoon
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Try my delicious lemon raspberry bars recipe. Filled with gluten free oats they are great for a snack, as a lunchbox idea or a finger food option for your baby.