These muffins cannot be easier and are designed to be mixed and matched to use whatever you have on hand. I'll list some of my favorite combos and add-ins below!
BLW Muffins
Yield: 12 muffins
Hands-on time: 10 minutes
WIC-approved items denoted with an *
This recipe contains wheat and egg. Ensure these allergens are safely introduced before offering muffins to your baby.
Ingredients
3 fruit purees (ie, banana, apple, pear, peach) 4 oz each*
1 orange vegetable puree 4 oz (i.e., carrot, sweet potato, butternut squash)*
One egg*
1 cup whole wheat flour
1 cup quick-cook oats*
2 tsp baking powder
1 tsp cinnamon
.5 tsp ground ginger
.5 tsp baking powder
1 cup fruit (fresh, frozen, or canned - drained and chopped as necessary) such as apples, blueberries, peaches, etc.*
Optional Add-ins:
Hemp seeds
Ground flax seed
Ground sunflower seeds
Ground peanuts or other tree nuts (almond, pecan, walnut, etc)
Protein Powder (for mom only - I recommend making a double batch. Cook one without for baby, then add in for the second batch for mom)
Directions:
Preheat oven to 350 F.
Grease muffin tin
Combine all ingredients, and mix well
Place mix evenly in muffin tins
Bake for approximately 20 minutes
Place on a wire rack to cool, then enjoy!
Pictured Combo - banana, apple, and carrot purees with canned pineapple tidbits
These delicious muffins can be enjoyed with babies as a snack or for breakfast. They are great for modeling eating with hands. This recipe is also great for batch cooking; they freeze and reheat well.
Some of my favorite combos include:
Peach and Cherry muffins:
Peach puree (2), banana puree (1), sweet potato puree (1), with chopped frozen cherries
Mango and Pineapple muffins:
Mango Puree (2), pear puree (1), carrot puree (1), with rinsed canned pineapple
Berry muffins:
Apple blueberry puree (3), butternut squash puree (1), with frozen berry medley
Serving suggestions:
Offer with a side of yogurt, cottage cheese, or ricotta to add a boost of protein for a more nutritionally complete meal
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