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!
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More Muffin Recipes for Babies
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!
Baby Led Weaning Raspberry Muffins
- Total Time: 25 minutes
- Yield: 6 muffins 1x
Description
Delicious raspberry muffins, sweetened only by fruit. Perfect for baby led weaning!
Ingredients
- 140 grams plain flour
- 1 tsp baking powder
- 200 ml whole milk
- 1 egg
- handful frozen raspberries
Instructions
- 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.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1
- Calories: 123
- Sugar: 2
- Sodium: 108
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 1
- Protein: 5
- Cholesterol: 34
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!
Jade
Friday 5th of December 2025
How long can you freeze these for please?
W
Friday 10th of October 2025
I made this with whole wheat flour and it was too dry for my 7 month baby to eat I think. He gagged a lot and couldn't seem to eat 1 bite without struggling. I'll try it again with all-purpose flour but maybe it's too early for muffins
Rosalynd Connelly
Sunday 16th of January 2022
Also raspberries of course sorry! Lol
Rosalynd Connelly
Sunday 16th of January 2022
I was the same! Very runny but I doubled up for 12. I notice no fat content? No melted coconut oil or unsalted butter, wondering what makes them moist in that case? I had left over batter so made pancakes! They are yummy! I tweaked recipe and made coconut raspberry muffins.
280 self raising flour 350ml milk 50ml buttermilk 30g unrefined coconut sugar (or any brown unrefined sugar) Teaspoon vanilla extract and a tablespoon of unsweetened desiccated coconut
Jemma
Sunday 2nd of January 2022
Think something wrong in the ingredients as this comes out very very runny like a pancake mix?
Nicola | Mummy to Dex
Sunday 2nd of January 2022
Hi Jemma,
Sorry to hear the recipe didn’t work out for you. You're not the first person to leave a similar comment and you can find my response to this below:
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.
Hope this helps.
Nicola x