Baby raspberry Muffins |Healthy Muffins for kids

Healthy raspberry muffins? yep! NO processed ingredients or sugar here.

raspberry Muffins

If you are looking for healthy muffins for your babies or kids those raspberry muffins are the best baby led weaning recipe ever. Made with only 5 ingredients, totally sugar free, nut free and simply sweetened by natural raspberries that create a jam-like filling. A delicious healthy raspberry muffin recipe that all the family crave for!

Baby Raspberry Muffins: A Sugar-Free Toddler Snack

This weekend I am going on a family trip to the mountain. I prepared these quick batch of baby Raspberry Muffins for my 17 months baby girl as a ‘on-the-go snack’. They are really easy to make – allyou need is 5 ingredients and because of their small size they are 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 but fresh raspberry works well too.

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I also added a bit of cinnamon and vanilla paste to give some extra flavor to the dough as I did not use sugar at all to keep my girl away from sugar for as look as possible. Those healthy raspberry muffins are one of  my favorite sugar free baby food right now. I can make a huge batch and froze them in large zip plastic bags. It defrost very well in less than an hour at room temperature – again because of the small size !

 

raspberry Muffins

healthy muffins for kids

If you think it is not sweet enough you can add some 2 tbsp. of stevia powder to this recipe to keep in 100% natural or 4 tbsp of honey or maple syrup. But honestly, I don’t believe we need to add sweetener to babies food. My 17 months little girl Emma love them without any sweet addition. Here she is eating the bigger version of this recipe that I made with blueberries and it i always a big hit.  Look at her face she seriously makes me laugh any time she eat those!

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.

You like this recipe ? Give it a try it took only 20 minutes to make and you will be in love with it!

raspberry Muffins

See you soon on the blog! Have a great day.

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Raspberry Baby Muffins Sugar-Free

Ingredients

  • 2 1/4 cup wholemeal flour
  • 2 eggs
  • 1 1/4 cup milk of your choice
  • 1 tsp baking powder
  • 1 cup frozen raspberry
  • Optional : add 1/2 teaspoon vanilla paste or 1/2 tsp of ground cinnamon and coconut flour to decorate the top

Instructions

  1. Combine the wholemeal flour, eggs and milk together.
  2. Add the frozen raspberries and if you like some vanilla 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 if desired.
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Comments

  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?
    Thanks!

    • 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.

  5. Veronica says

    Hi
    I’ve tried to make these twice this week and I’ve not had any luck. The first time I used wholemeal flour for bread and they didn’t rise, and I was told they tasted like rubber bands! Today I Made them with wholemeal plain flour and although they rose a little they are still rubbery and don’t taste of anything :(

    • Carine says

      Hi Veronica, I am very sorry to read that. I am not sure what happens to you. This recipe always worked well in my kitchen and as you can read I had many positive comments on this recipe too. Maybe your wholemeal flour is very rich in fibre and suck up all the liquid making the batter dry. May be try to add 1/4 cup extra milk. The batter should be similar to any muffin batter. If too dry it won’t raise. I hope it helps. xoxo. Carine

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