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Baby Led Weaning Raspberry Muffins

baby led weaning raspberry muffins sat on a bamboo bamboo plate sliced into three

Felix is on his second week of baby led weaning and to say it’s been a struggle so far is an understatement. Most of the food I offer is rejected so it’s important I give him food that the rest of us can enjoy so the waste is eliminated. That’s why I decided this morning to bake some easy baby led weaning raspberry muffins which the whole family could enjoy for breakfast, with the remainder being left over for a snack.

These baby led weaning raspberry muffins are so simple and took about five minutes of preparation (with a little assistance from my very helpful toddler) and were baked in a preheated oven within 20 minutes. The recipe doesn’t involve any added sugar, with the raspberries providing more than enough sweetness, and each muffin is less than 120 calories, if you care about that sort of thing.

Felix holding a baby led weaning raspberry muffin

Related Post: Baby Led Weaning Courgette and Broccoli Muffins

Felix actually had a good go of these, which was surprising considering how much he’s struggled the past couple of weeks. I remember Dex devouring three savoury cheese muffins I made on his second or third week of weaning. Isn’t it crazy how different every baby is!

Baby led weaning raspberry muffins once cooked

I sliced each muffin into three strips and left them on his tray to munch. They’re super soft and break up easily and the frozen raspberries seep through the muffin creating a lovely tangy taste. Meanwhile my toddler, Dexter devoured two, without stopping for breath!

Felix sat in Ikea Antlilop high chair eating baby led weaning raspberry muffins

You can store these muffins in an airtight container for up to five days. I doubt you will need to keep than any longer than that as our batch was done within an hour of them being cooked! If you want to make double the quantity, simply double the recipe, although one egg should still suffice for 12 muffins.

baby led weaning raspberry muffins batter in the cases ready to go in the oven

Raspberry muffins for toddlers

Updated February 2021

I made these raspberry muffins again recently for the boys (they’re now two and five!) and once again they were totally demolished! This is such a simple recipe that Dexter and Felix really enjoyed helping me out with the mixing and pouring of the batter into the muffin tins.

felix looking at the blw raspberry muffins

Felix couldn’t wait to get his hands on them once they’d cooled sufficiently as you can see from his big smile above!

We used frozen summer fruits to pop into the batter this time which worked just as well as fresh raspberries!

Felix eating a blw raspberry muffin

Let me know what you think of these baby led weaning raspberry muffins and if you give them a go!

If you liked this recipe please pin the image below so other people can find the recipe too!

A quick and simple baby led weaning recipe for baby led weaning raspberry muffins perfect for the whole family as a quick snack or breakfast idea #blw #babyledweaning #weaningideas
Yield: 6 muffins

Baby Led Weaning Raspberry Muffins

baby led weaning raspberry muffins sat on a bamboo bamboo plate sliced into three

Delicious raspberry muffins, sweetened only by fruit. Perfect for baby led weaning!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 140 grams plain flour
  • 1 tsp baking powder
  • 200 ml whole milk
  • 1 egg
  • handful frozen raspberries

Instructions

  1. Preheat the oven to 180C (160C fan).
  2. Line a muffin tin with muffin cases. We use silicone ones.
  3. In a bowl, add flour and baking powder and mix thoroughly. Make a well and add a beaten egg and the 200ml of milk, whisking to combine.
  4. The batter should be lovely and thick. Fold in a handful of frozen raspberries then spoon the mixture into the muffin cases.
  5. Bake in the oven for 20 minutes. Leave to cool throughly before serving to baby as they’ll be very hot.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 123Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 34mgSodium: 108mgCarbohydrates: 21gFiber: 1gSugar: 2gProtein: 5g

6 Comments

  1. Nicola
    28th January 2021 / 4:51 pm

    Can you freeze these muffins?

  2. Kacey
    17th February 2021 / 6:29 pm

    Is there an ingredient missing? Or are the proportions wrong? This was basically pancake batter cooked in the oven. Really didn’t work. Definitely didn’t look anything like the photos!

    Wondering if there’s a mistake as my batter wasn’t even close to “lovely and thick” but since the liquid ingredients outweigh the dry I didn’t see how it could be…

  3. 19th February 2021 / 11:47 am

    Hi Kacey,

    Sorry to hear the recipe didn’t work out for you. It has been a while since I did this recipe, so me and the boys made it again this morning to make sure the ingredients I noted down were correct. The recipe did indeed work fine for us (I have updated the imagery in the post so you can see). I am not sure what went wrong on your end. Some common issues with recipes can include:

    – failing to preheat the oven
    – your oven not being as hot as it should
    – taking the muffins out too early

    Although using the same ingredients as pancake batter, this shouldn’t be anywhere near as runny as pancake batter. The reason I used more liquid ingredients than dry for this recipe is because I wanted the muffins to be super soft as Felix was only on his second week of BLW when I created it.

    Sorry again that you were disappointed but I hope my comments helped.

    Nicola x

  4. 19th February 2021 / 11:47 am

    Hi Nicola,

    Yes you can. be sure they are cooled completely before carefully wrapping them up and putting in your freezer.

    When you’re ready to get them out, make sure you fully defrost them before offering to your baby.

    Nicola x

  5. Kacey
    19th February 2021 / 8:41 pm

    Is there a mistake with the proportions or an ingredient missing?

  6. Kacey
    19th February 2021 / 8:42 pm

    Thanks for the response 🙂

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