Felix is on his second week of baby led weaning and to say it’s been a struggle so far is an understatement. Most of the food I offer is rejected so it’s important I give him food that the rest of us can enjoy so the waste is eliminated. That’s why I decided this morning to bake some easy baby led weaning raspberry muffins which the whole family could enjoy for breakfast, with the remainder being left over for a snack.
These baby led weaning raspberry muffins are so simple and took about five minutes of preparation (with a little assistance from my very helpful toddler) and were baked in a preheated oven within 20 minutes. The recipe doesn’t involve any added sugar, with the raspberries providing more than enough sweetness, and each muffin is less than 120 calories, if you care about that sort of thing.
Related Post: Baby Led Weaning Courgette and Broccoli Muffins
Felix actually had a good go of these, which was surprising considering how much he’s struggled the past couple of weeks. I remember Dex devouring three savoury cheese muffins I made on his second or third week of weaning. Isn’t it crazy how different every baby is!
More Muffin Recipes for Babies
More baby led weaning muffin recipes
I sliced each muffin into three strips and left them on his tray to munch. They’re super soft and break up easily and the frozen raspberries seep through the muffin creating a lovely tangy taste. Meanwhile my toddler, Dexter devoured two, without stopping for breath!
You can store these muffins in an airtight container for up to five days. I doubt you will need to keep than any longer than that as our batch was done within an hour of them being cooked! If you want to make double the quantity, simply double the recipe, although one egg should still suffice for 12 muffins.
Raspberry muffins for toddlers
Updated February 2021
I made these raspberry muffins again recently for the boys (they’re now two and five!) and once again they were totally demolished! This is such a simple recipe that Dexter and Felix really enjoyed helping me out with the mixing and pouring of the batter into the muffin tins.
Felix couldn’t wait to get his hands on them once they’d cooled sufficiently as you can see from his big smile above!
We used frozen summer fruits to pop into the batter this time which worked just as well as fresh raspberries!
Can you freeze these muffins?
Hi Nicola,
Yes you can. be sure they are cooled completely before carefully wrapping them up and putting in your freezer.
When you’re ready to get them out, make sure you fully defrost them before offering to your baby.
Nicola x
Is there an ingredient missing? Or are the proportions wrong? This was basically pancake batter cooked in the oven. Really didn’t work. Definitely didn’t look anything like the photos!
Wondering if there’s a mistake as my batter wasn’t even close to “lovely and thick” but since the liquid ingredients outweigh the dry I didn’t see how it could be…
Hi Kacey,
Sorry to hear the recipe didn’t work out for you. It has been a while since I did this recipe, so me and the boys made it again this morning to make sure the ingredients I noted down were correct. The recipe did indeed work fine for us (I have updated the imagery in the post so you can see). I am not sure what went wrong on your end. Some common issues with recipes can include:
– failing to preheat the oven
– your oven not being as hot as it should
– taking the muffins out too early
Although using the same ingredients as pancake batter, this shouldn’t be anywhere near as runny as pancake batter. The reason I used more liquid ingredients than dry for this recipe is because I wanted the muffins to be super soft as Felix was only on his second week of BLW when I created it.
Sorry again that you were disappointed but I hope my comments helped.
Nicola x
Is there a mistake with the proportions or an ingredient missing?
Thanks for the response 🙂
Think something wrong in the ingredients as this comes out very very runny like a pancake mix?
Hi Jemma,
Sorry to hear the recipe didn’t work out for you. You’re not the first person to leave a similar comment and you can find my response to this below:
It has been a while since I did this recipe, so me and the boys made it again this morning to make sure the ingredients I noted down were correct. The recipe did indeed work fine for us (I have updated the imagery in the post so you can see). I am not sure what went wrong on your end. Some common issues with recipes can include:
– failing to preheat the oven
– your oven not being as hot as it should
– taking the muffins out too early
Although using the same ingredients as pancake batter, this shouldn’t be anywhere near as runny as pancake batter. The reason I used more liquid ingredients than dry for this recipe is because I wanted the muffins to be super soft as Felix was only on his second week of BLW when I created it.
Hope this helps.
Nicola x
I was the same! Very runny but I doubled up for 12. I notice no fat content? No melted coconut oil or unsalted butter, wondering what makes them moist in that case?
I had left over batter so made pancakes! They are yummy!
I tweaked recipe and made coconut raspberry muffins.
280 self raising flour
350ml milk
50ml buttermilk
30g unrefined coconut sugar (or any brown unrefined sugar)
Teaspoon vanilla extract and a tablespoon of unsweetened desiccated coconut
Also raspberries of course sorry! Lol