Sugarless apple, cinnamon and veggie muffins – perfect for babies

To kick start our new category of recipes (due to one of us having a baby who’s now eating solids), we thought we’d share this apple, cinnamon, carrot and courgette muffin. It uses a flour and banana base – the banana’s there to add some extra sweetness. All our baby recipes will be sugar and salt free, and as our baby has cow’s milk allergy, we’re using margarine (Pure, to be specific, as recommended by the GP). This recipe is inspired by the courgette muffin recipe from BBC Good Food.

Also, with our baby recipes, as all mamas are probably running low on time, we’ve gone for the method with the least amount of prep work. In this case, we’re doing as much as possible in the blender. You’ll still get a nice and fluffy texture following these steps!

These make a nice batch of 12 muffins. The prep takes around 5-10 minutes, and it cooks in 25 minutes.

Apple_Cinnamon_Courgette_Muffin_Sugarless_Babies

Ingredients
300g of white self raising flour1 heaped tsp of baking powder
1 tsp of ground cinnamon
A touch of ground vanilla pod
1 apple
1 clementine
1 banana
50g of courgettes
75g of margarine/butter
1 egg
50g of grated carrots

You’ll also need some oil to grease the tins.

Step 1: set the oven to 190 degrees and allow it to preheat.

Apple_Cinnamon_Courgette_Muffin_Sugarless_Babies

Step 2: mix the flour, baking powder, cinnamon and vanilla in a large mixing bowl and set aside.

Apple_Cinnamon_Courgette_Muffin_Sugarless_Babies

Step 3: cut out the core of the apple, peel the clementine and banana, place these into the blender with the courgette and do an initial blend – it’s OK if there are still larger pieces left.

Apple_Cinnamon_Courgette_Muffin_Sugarless_Babies

Step 4: add the egg and margarine/slightly softened butter into the blender and blend until there are no more lumps.

Step 5: pour the blended mixture into the mixing bowl with the flour, then add in the grated carrots and mix until smooth.

Step 6: brush some oil onto your muffin tin and fill each at least 3/4 of the way full, then pop it in your preheated oven and bake for 25 minutes. Remove from the oven and it’s ready to be tasted!

You can also choose to grate the courgette to give the muffins a bit more texture, but I’ve chosen to only use grated carrots because you can buy carrots pre-grated (e.g. from Asda) – just to save a bit more time.

These muffins are subtly sweet, and just soft enough for babies to chew on. They also keep well in the fridge and can be reheated in 20-30s in the microwave. I use it as a substitute for bread sometimes for my baby. How about you?

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8 Comments Add yours

  1. SammyandSufi says:

    Curious, how did they turn out without the “sweetness” of regular sugar? Cool post!

    Like

    1. They are still subtly sweet – I guess that’s why the banana is a must, as that’s part of the whole basis of sweetness in two-ingredient pancakes. The apple and (in part) clementine and carrots also add to the sweetness, so while it’s not normal muffin level sweet, it’s certainly not bland – plenty sweet for babies. : )

      Liked by 1 person

      1. SammyandSufi says:

        I like that, I try to avoid refined sugars when I bake so the kiddos can have as well! I will definitely experiment with this :))

        Like

      2. Hope it turns out well! Definitely much friendlier on the teeth as well!

        Liked by 1 person

  2. The Mothership says:

    Going to try these today! They look yummy!

    Like

    1. Thank you! They also store well in the freezer – only takes 30s in the microwave to defrost!

      Liked by 1 person

  3. theunicornmama says:

    This is perfect! I’ll try making this for my almost-toddler. Thank you! 🙂

    Like

    1. Hope your baby enjoys it! 🙂

      Like

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