Baby Led Weaning Breakfasts
Banana, Blueberry and Oatmeal Muffins for Baby
These blueberry muffins for baby are great for blw breakfasts, healthy desserts or snacks. Free from refined sugars, sweeteners or other nasties they’re healthy little treats baby can enjoy.
You could make a batch and keep them in the fridge for a grab and go snack.
Summary
Prep: 10 minutes
Cooking: 20 minutes
Ages: Baby 6m+
Difficulty: Easy peasy
Makes: 10 muffins
How to Make Blueberry Muffins for Baby
To make blueberry muffins for baby you first mix the wet ingredients together: the coconut, mashed banana and egg.
You then add it to the dry ingredients. This recipe uses rolled oats instead of flour which is blended into a rough ‘flour’.
Then you add something to help the muffins rise. Here 2 egg whites are used instead of baking soda or baking powder. They are beaten until frothy and stiff and gently stirred into the batter along with the fresh blueberries.
Bake until golden to prepare these healthy treats for baby.
Blueberry Muffins for Baby
Ingredients
- 150 grams rolled oats (1⅔ cups)
- 3 medium bananas
- 100 ml coconut oil
- 1 egg
- 2 additional egg whites
- ¼ cup fresh blueberries
Instructions
- Preheat your oven to 180°C or 350°F fan setting. Grease a muffin tin or line the inserts with cupcake liners.
- Blend the rolled oats until they become a rough flour mixture. Empty the oats into a medium-sized mixing bowl.
- Blend the bananas with the coconut oil until smooth. Beat in the egg, add them all to the bowl of oats, stirring everything together.
- Using an electric mixer, beat the 2 additional egg whites until stiff and frothy. This step is important for your muffins to rise a little.
- Carefully fold the beaten egg whites into the mixture.
- Finally, stir in your fresh blueberries.
- You can now spoon your mixture into each of your cupcake liners until they’re almost level with the top.
- Bake them on the middle shelf of the oven for 15-20 minutes until golden and a toothpick comes out clean.
- Remove and allow to cool to room temperature before serving.
How to Make Banana, Blueberry and Oatmeal Muffins for Baby
Blend the Rolled Oats and Banana
Preheat the oven to 180°C or 350°F fan setting and grease a muffin tin or line it with cupcake liners.
Blend the rolled oats in a blender until it makes a rough flour.
Empty it into a medium mixing bowl.
Blend the banana and coconut oil together and add to the bowl together with the beaten egg.
Whip the Egg Whites
Take the 2 additional egg white and beat them until they are stiff and frothy.
As this recipe has no baking soda or powder, these egg whites will be what helps the muffins rise a little in the oven. So try to make sure they’re stiff and white before stirring them in.
Stir in the Beaten Egg Whites and Blueberries
Gently stir in the frothy egg whites.
Wash the blueberries and pat them until they’re completely dry.
Carefully mix them into the batter as well.
Spoon your Mixture into the Muffin Tin
Spoon the batter into the cupcake liners until level with the top.
Bake on the middle shelf of the oven for 15-20 minutes until golden and a toothpick comes out clean.
Serve for Baby’s Breakfast or Snack Time
Made with simple ingredients with no sugars or artificial sweeteners, these muffins make great for baby led weaning breakfasts or snacks.
Pin it for Later – Blueberry Muffins for Baby
Blueberry Muffins for Baby
Ingredients
- 150 grams rolled oats (1⅔ cups)
- 3 medium bananas
- 100 ml coconut oil
- 1 egg
- 2 additional egg whites
- ¼ cup fresh blueberries
Instructions
-
Preheat your oven to 180°C or 350°F fan setting. Grease a muffin tin or line the inserts with cupcake liners.
-
Blend the rolled oats until they become a rough flour mixture. Empty the oats into a medium-sized mixing bowl.
-
Blend the bananas with the coconut oil until smooth. Beat in the egg, add them all to the bowl of oats, stirring everything together.
-
Using an electric mixer, beat the 2 additional egg whites until stiff and frothy. This step is important for your muffins to rise a little.
-
Carefully fold the beaten egg whites into the mixture.
-
Finally, stir in your fresh blueberries.
-
You can now spoon your mixture into each of your cupcake liners until they’re almost level with the top.
-
Bake them on the middle shelf of the oven for 15-20 minutes until golden and a toothpick comes out clean.
-
Remove and allow to cool to room temperature before serving.
