Baby Friendly Carrot Muffins

April 16, 2020

 

One of the things that is keeping me busy during the quarantine is preparing food for my kids. My 10 month old isn't allowed to have sweets yet but he's been eyeing the cookies in our pantry. So I decided to tweak a carrot muffin recipe to make it baby-friendly as a treat for him during Easter. My toddler, nanny and husband love them too! Great healthy snack to munch on while we are all staying home. Hope you enjoy it as well!

 

Baby Friendly Apple Carrot Muffins

Makes 12 full-size muffins or 24 mini-muffins


Ingredients:
1 large apple diced
3 medium sized carrots diced
2 TBSP Coconut Oil or melted butter
1 ripe banana (mashed)
2 medium sized eggs (beaten)
1/2 cup fresh milk of choice
1 1/2 cups all purpose flour
1 tsp cinnamon
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup flaxseed (optional)
1 TBSP pure honey

 

Equipment:
Oven

2 mixing bowl

Small pot

Blender

Strainer

Muffin tins

Muffin liners

Spatula

 

1.) Pre-heat oven to 190C and prepare muffin tin with liners


2.) Place the diced apples and carrots in a small pot and add enough water to submerge them. Boil/steam to soften for about 15mins.

 


3.) Once soften, place mixture in a blender (including water) and blend until pureed. You can opt to leave some chunks if your baby has a lot of teeth and is very comfortable with biting and chewing or puree it smoothly.


4.) Place the apple-carrot mixture in a strainer to strain the excess water


5.) In a bowl mix the coconut oil and mashed banana and then add the apple-carrot blend. Add eggs and milk and mix

 


6.) In another bowl, add the flour, cinnamon, baking soda, salt and flaxseed

 


7.) Make a well in the dry ingredients in bowl and pour in the apple-carrot mixture. Fold in the flour mixture with the wet ingredients and mix well.


8.) Add 1 TBSP of pure honey (or add more to your desired sweetness). Mix well.


9.) Fill each muffin case to the top with the mixture (I wanted to make medium-size ones so I placed only about 2 TBSP of the muffin batter per liner)

 


10.) Bake for about 35mins - until muffins are golden brown and you can stick a toothpick in it and it comes out clean

 

 


11.) Let cool for about 10mins before serving
12.) Enjoy!

 

 

 

 

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