Raspberry Baby Muffins Sugar-Free

Raspberry Baby Muffins

Raspberry Baby Muffins: A Sugar-Free Toddler Snack

This weekend I am going on a family trip to the mountain. I prepared these Raspberry Baby Muffins for my baby girl as a ‘on-the-go snack’. They are really easy to make and because of their small size it baked within 15 minutes. All you need is wholemeal flour, egg and milk and your choice of berries. I used frozen raspberry because it is winter here.  I also added a bit of cinnamon and vanilla paste to give some flavour to the dough as I did not use sugar in this recipe. Those little muffins are a my favourite sugar free baby food right now.

DSC_0011 If you think it is not sweet enough you can add some stevia powder or a bit of maple syrup to the dough. I found the recipe tasty without any sugar substitute. The mix of cinnamon, vanilla paste and raspberry was perfect. The frozen raspberry melted while baking creating a sort of jam in the middle of the muffins giving an extra moisture and make them extra easy to eat by small hands. I decorated the top of the muffin with coconut flour which also added a lovely coconut taste.  I made 24 baby muffins with this recipe and I used a 24 Cup Mini Muffin Pan here


5.0 from 1 reviews
Toddler sugar-free muffins
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Toddler Sugar-free Muffins
  • 2¼ cup wholemeal flour
  • 2 eggs
  • 1 cup ¼ full cream milk
  • 1 tsp baking powder
  • ½ cup frozen raspberry
  • ½ teaspoon vanilla paste
  • ⅛ tsp of ground cinnamon
  • Coconut flour to decorate the top
  1. Combine the wholemeal flour, eggs and milk together.
  2. Add the frozen raspberries, vanilla paste and cinnamon.
  3. Pour onto greased baby muffin tray.
  4. Bake for 15 minutes.
  5. Cool down on a rack.
  6. Sprinkle coconut flour on the top to decorate.

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  1. Emily Stratton says

    Hi Carine, do you not use any self raising flour or is it just wholemeal for these muffins? They look yummy. Thanks

    • says

      Hi Emily, I did not use self raising flour only wholemeal with 1 tsp of baking powder (baking soda will work well too). Because they are mini size muffins it is raising really well and stay light and moist – also because of the raspberries. I am sure it will be delicious with self raising flour too. But do not add the baking powder in this case. I love wholemeal because it is more nutritive and contains more fibre than plain flour but it is up to you. I hope you try them. Carine. xx.

    • Carine says

      Hi Mandy, I do froze many of my muffins. The best is to remove them from the freezer at least 2 hours before eating them. Rewarm in the oven for 2 minutes if too cold. Enjoy!

  2. Hannah says

    These sound yummy! Looking forward to giving these a go as a birthday cake alternative for our little one. I wanted to check – your recipe says ‘1 cup ¼ full cream milk’ – is that the same as 1/4 cup of full cream milk?

    • Carine says

      Hi Hannah, My 2 years old always love this recipe. You will need 1 cup + 1/4 cup of full cream milk (or any milk you like). I should probably wrote it 1 1/4 cup full cream milk to be clearer :) Sorry for that! Enjoy! Carine.

    • Carine says

      Hi Fay,
      I baked the muffins at 180C and check every so often with a toothpick if it was cooked through specially with baby muffins trays, the baking time is way faster than in big muffin tray! Enjoy them and see you soon on the blog :) Carine.

  3. Alicia says

    Hi Carine, lovely recipe. I want to make this for my daughter but she’s dairy-free. Can I substitute the milk for almond or coconut or another milk type?

    • Carine says

      Hi Alicia,
      I am pretty sure that almond milk will work well ! The batter consistency should be similar to a regular muffin batter so if you see it is slightly too thick gradually add more almond milk 1 tbsp at a time until it reach the right consistency. But you should not have much issue with almond milk :) Let me know how it goes! Enjoy. Carine.

  4. Jess says

    Hi Carine,

    I’m keen to make these for my boyfriend and I as snacks, but wanted to make them in a normal sized patty pan. Do you have any suggestions about how long I should bake them for and at what temperature?

    • Carine says

      Hi Jess, I also make this recipe in normal sized muffin pan. I keep the same oven temperature and insert a toothpick into the centre of the muffin after 15 minutes to check if it is cooked. If sticky, cook 5 more minutes checking each 5 minutes how it goes. Usually it will nto take more than 25-30 minutes of baking for regulat size muffins. I hope you will love them! Enjoy. Carine.


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