Name: Baby-Led Weaning Blueberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup whole-wheat flour; 1 cup spelt flour; ½ cup almond flour; 2 teaspoons baking powder; 1 teaspoon baking soda; (1/2 teaspoon salt, omit if serving to an infant under 12 months); 2 eggs; ½ cup plain, full-fat yogurt; ½ cup milk; 1/4 cup avocado oil; 1 ripe banana (mashed); 1 teaspoon vanilla; 1 cup plain, cooked oatmeal; 1 ½ cups blueberries tossed with 1 teaspoon flour

Soft in texture and bursting with both flavor and nutrients, these muffins work well when halved as a finger food for babies using a palmar grasp. Keep in mind that these muffins do contain wheat, tree nuts, eggs, and cow’s milk, all of which are among the top 9 allergens.

Once these allergens have been introduced separately, this recipe offers a convenient way to keep multiple top allergens in the baby's diet regularly and frequently which helps reduce the risk of developing food allergies down the road.

For guidance on reducing the risk of food allergies and making mealtimes easy and fun (with dietitian-approved tips and 80+ family-friendly recipes) check out my food allergy prevention baby-led feeding cookbook.

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Baby-Led Weaning Blueberry Muffins Recipe

Baby-Led Weaning Blueberry Muffins

Yield: 12

Author: Malina Malkani

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Soft in texture and bursting with both flavor and nutrients, these Baby-Led Weaning Blueberry Muffins work well when halved as a finger food for babies using a palmar grasp. Omit the salt if preparing for a baby, and keep in mind that these muffins do contain wheat, tree nuts, eggs and cow’s milk, all of which are among the top 9 allergens. (This recipe may contain affiliate links. Rest assured that I only recommend brands that I know and love! As an Amazon Associate I earn from qualifying purchases.)

Ingredients

1 cup whole-wheat flour
1 cup spelt flour
½ cup almond flour
2 teaspoons baking powder
1 teaspoon baking soda
(1/2 teaspoon salt, omit if serving to an infant under 12 months)
2 eggs
½ cup plain, full-fat yogurt
½ cup milk
1/4 cup avocado oil
1 ripe banana (mashed)
1 teaspoon vanilla
1 cup plain, cooked oatmeal
1 ½ cups blueberries tossed with 1 teaspoon flour

Instructions

Preheat the oven to 375° F and position the rack in the top half. Lightly oil 12 muffin cups and place them in a 12-cup muffin tin.
In a medium bowl, sift together the flours and mix well with the baking powder, baking soda and salt (if using).
In another medium bowl, beat together the eggs, yogurt, milk, oil, banana and vanilla.
Add in the dry ingredients and mix (do not beat or over-mix), until dry ingredients are completely incorporated (a few lumps are ok).
Add in the oatmeal and the blueberries and fold gently until combined.
Using a ½ cup ice cream scooper, place batter into muffin cups so that cups are not quite filled to the top.
Bake for 20-25 minutes or until the tops are lightly browned and a toothpick inserted into the center comes out clean.
Cool for about 10 minutes before serving.

Notes

Keep for up to 2 days unrefrigerated, up to 5 days in the refrigerator and up to 3 months in the freezer.
Omit salt if preparing for a baby
Contains wheat, tree nuts, eggs and cow’s milk, all of which are among the top 8 allergens.
Once allergens have been introduced separately, this recipe offers a way to keep top allergens in baby’s diet regularly, which helps reduce the risk of developing food allergies down the road.

Nutrition Facts

Calories

245

Fat

9

Sat. Fat

1

Carbs

33

Fiber

4

Net carbs

29

Sugar

3

Protein

7

Sodium

183

Cholesterol

30

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