Healthy Strawberry Muffins With Yogurt For BLW
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Strawberry Muffins For BLW
Strawberry muffins with yogurt are an excellent choice for baby-led weaning, offering a delightful blend of taste and nutrition without any added sugar.
The natural sweetness of ripe strawberries provides a burst of flavour that babies love, while oat flour adds essential fibre that supports healthy digestion.
These muffins are easy for little hands to hold and encourage self-feeding, making them an ideal finger food.
The moist texture ensures they’re soft enough for babies who are still developing their chewing skills, and incorporating strawberries can enhance moisture and nutrition even further.
Strawberry muffins are a wholesome and yummy option for introducing new flavours to your little one’s diet.
Muffins For Baby Led Weaning
Muffins are an excellent make-ahead option for baby-led weaning, providing a versatile and nutritious choice for little ones. Sweet potato muffins offer a naturally sweet and soft texture, making them easy for babies to grasp and chew, while also delivering essential vitamins.
Berry muffins are packed with antioxidants and flavour, and their vibrant colours can entice even the pickiest eaters, encouraging them to explore new tastes.
For a savoury twist, cheese and ham muffins combine protein and calcium in a delightful package, ensuring a well-rounded meal.
Preparing this strawberry muffin recipe in advance not only saves time but is the perfect way to ensure that wholesome, homemade options are always on hand for your baby's mealtime adventures.
Ingredient information
Oats - I have used rolled oats blizted to oat flour which makes a perfect base for muffin recipes for baby led weaning.
Yogurt - I have used a plain natural yogurt for the recipe, this makes the muffins really moist and yummy.
Juicy strawberries - Strawberries brings the sweetness to the muffins which is great as there is no added sugar in the muffins.
Egg - I have used a medium egg for the muffins to add the rise to the muffins that they need.
Baking powder and Bicarbonate soda - These two ingredients adds an extra rise to the muffins which is great as there is no self raising flour in the muffins.
Serving suggestion
The muffins would be great served with chopped fresh fruit such as mango or extra strawberries for an easy breakfast or yummy snack.
You could halve the easy strawberry yogurt muffins and spread with a little smooth peanut butter or almond butter.
Other recipes you may like: banana and raspberry muffins, Carrot cake muffin or Weetabix apple muffin.
Storage instructions
Store the fresh strawberry muffins in an airtight container once cooled to room temperature in the fridge for up to 3 days.
The 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
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.
Muffin Liners - 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 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.
Medium Bowl or large bowl - Definitely choose a stainless steel one - they are lighter than the stone or glass ones and very easy to clean.
Recipe | Healthy Strawberry Muffins With Yogurt For BLW
Healthy Strawberry Muffins With Yogurt For BLW
These muffins are so yummy and sweet without the added sugar! Sweetened with fresh strawberries and plain yogurt.
Ingredients
Instructions
- Start by preheating your oven to 180C or 350F. Prepare a 6 hole muffin tin with reusable silicone cups or paper liners.
- Pour the oats into a Nutri bullet or food processor and blitz them until you have an oat flour.
- Cut the strawberries into halves and place the chopped strawberries in the food processor and blitz until a smooth puree.
- Pour the oats, egg, strawberry puree, yogurt, baking powder and bicarbonate soda into a medium mixing bowl and mix together using a spoon until combined.
- Spoon approx 2 tablespoons of the mixture muffin batter into the muffin cups or you can use a large ice cream scoop and then spoon half a teaspoon of the yogurt on top of the muffin tops and swirl using a skewer.
- Place muffins into your preheated oven and bake for 30-35 minutes until golden brown. Leave to cool in the tin and then on a wire rack.
Notes
You can use a dairy free yogurt that is plain if you like to make the delicious muffins dairy free.
To make the recipe 100% gluten-free you could use gluten-free oats or almond flour.
Hope you and your whole family enjoy!
©The Petit Spoon
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