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.
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!
More baby led weaning muffin recipes
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!
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.
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 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!
- 140 grams plain flour
- 1 tsp baking powder
- 200 ml whole milk
- 1 egg
- handful frozen raspberries
- Preheat the oven to 180C (160C fan).
- Line a muffin tin with muffin cases. We use silicone ones.
- 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.
- The batter should be lovely and thick. Fold in a handful of frozen raspberries then spoon the mixture into the muffin cases.
- Bake in the oven for 20 minutes. Leave to cool throughly before serving to baby as they’ll be very hot.
Amount Per Serving: Calories: 123Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 34mgSodium: 108mgCarbohydrates: 21gFiber: 1gSugar: 2gProtein: 5g
Author: Nicola Hughes
Nicola has weaned both of her boys using the baby led weaning method. She loves nothing better than creating simple recipes that anyone can recreate, using as few ingredients as possible. All of her recipes have been tried and tested by both Dexter and Felix and have their seal of approval!