To Fab To Cook
10
QUICK & HEALTHY
Muffin Recipes Ideal for baby led weaning www.lakatwalk.com
Useful Tools - Most useful tool for me to make healthy baby food quickly from 6 months on was: Beaba Baby Cook - Great tools to make finger food & help baby eat on it's own are: Reusable Food Pouch for purees, Pouch Spoons and mini muffin tin . - Ice molds with lid make a practical way to store home made bone broth while US measuring nesting spoons really help with dosage Useful conversions: 1 CUP = 236 g | 1/2 CUP = 118 g | 1 TBSP = 14.3 g | 1 TSP = 4.2 g
ABC MUFFINS Total time: 25 minutes
INGREDIENTS 1 medium apple (peeled & sliced) 1 medium carrot (grated small) 1 medium banana 2 eggs 1 teaspoon vanilla 50g melted butter or oil (optional) 160g standard flour (1 ¼ cup) 1.5 tsp baking powder
DIRECTIONS 1. Peel and grate carrot, cook apple pieces with a bit of water of in Beaba Baby Cook, until soft (5 min). 2. Smash banana with fork & add eggs, vanilla, and butter/oil to it. 3. Puree the cooked apple and carrot, I use a stick blender & add to the other wet ingredients. 4. Beat all together with hand mixer or in Beaba Baby Cook until smooth. Add flour and baking powder. Mix all together 1 min. 5. Portion in mini muffin tin and bake for 15 minutes on 180 C (350F).
Flourless
BLUEBERRY BANANA MUFFINS INGREDIENTS
Total time: 35 minutes
2 ripe medium-size bananas 1/2 cup almond butter 1/4 cup vanilla almond milk 2 eggs 1/2 cup pure maple syrup or honey 1 tablespoon vanilla extract 2 and 1/4 cup rolled oats 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup fresh blueberries
DIRECTIONS 1. Preheat the oven to 180°C/ 350F. 2. Place all wet ingredients except the blueberries into a blender and blend for about 30 sec or until smooth. Mix dry ingredients separately and then add to wet ones. Mix vigorously for 1 min. 3. Gently stir the blueberries into the batter with spoon. Pour the batter into the muffin tin. 4. Bake in the oven for 20 minutes, until light golden brown.
Broccoli & Cheese Muffins Total time: 35 minutes
INGREDIENTS 1/2 tsp salt 1/4 cup oil 1 large egg 50g cheese 2 cups/ (225g) self-raising flour
200g broccoli (1 small head without stems) 1 1/2 cups plain yoghurt (360 ml) 1/4 cup skimmed milk if to thick (50 ml) OPTIONAL: fold in cherry tomatoes and steamed spinach.
DIRECTIONS 1. Preheat oven to 200C/390F. Put rack just below middle of oven. 2. Cook broccoli or steam in Beaba baby cook until tender. 3. Mix yoghurt, oil & egg well together. 4. Add broccoli and roughly crumble in chedder cheese. 5. Put mixture in Beaba Baby cook mixer and pulse in short bursts until no large pieces of broccoli left. 6. Put flour & salt in a big bowl and mix together with a fork. 7. Pour in the liquid mixture into flour mixture.and begin to fold together. 8. If the mixture looks too dry add the extra milk and fold to combine. 9. Bake for 12/15 minutes or until golden-brown.
SWEET POTATO MUFFINS Total time: 35 minutes
INGREDIENTS 2 cups flour 1½ cups brown sugar 1 egg 2 tsp cinnamon 1 tbsp baking power
1 tsp salt ½ cup vegetable oil ½ cup apple sauce 2 cups sweet cooked and mashed potato
DIRECTIONS 1.Preheat the oven to 375F/190 C. 2.In one bowl, mix the flour, cinnamon, baking powder and salt. 3.In another bowl, mix the egg, sugar, oil, apple sauce and sweet potatoes. 4.Pour wet ingredients into dry ingredients and mix until combined. 5.Line the muffin tin (12 cups) with paper baking cups. 6.Put the muffin mixture in the muffin cups. 7.Put the sweet potato muffins in the oven and bake for 25 minutes.
Zuccini & Carrot Oatmeal Muffins Total time: 35 minutes
INGREDIENTS 1/2 cup rolled oats 1 cup all-purpose flour 1 1/2 cups whole wheat flour 1 1/2 cups sugar 1 tablespoon baking powder 1 1/2 teaspoons cinnamon 1 teaspoon salt 3 eggs + 1egg white 3/4 cup oil 1 cup grated zucchini 1 cup grated carrot
DIRECTIONS 1.Preheat oven to 350F/180C. 2. Squeeze liquid out of the zucchini & carrots. 3.Mix dry ingredients in a large bowl. 4.In another bowl, whisk eggs and oil & add in grated zucchini and carrots. 5.Add the wet ingredients to the dry ingredients and stir until combined. 5.Fill muffin cups about 3/4 full. 6. Bake for approx. 20 minutes. Check if done by poking with toothpick. They are done if toothpick comes out clean.
Banana, Avocado & Apple Muffins Total time: 26 min.
INGREDIENTS Â 1 cup (236 g) flour 1 cup of rolled oats 1 tsp baking powder 1/4 tsp baking soda 1 medium banana 1 medium avocado 1 cup apple sauce* 1/4 cup (60 ml) milk 1 egg
DIRECTIONS 1. Combine the flour, oats, baking powder and baking soda to a large bowl. 2. In another bowl mash the banana avocado and the apple sauce. Add egg and mix well. 3. Add the wet ingredients to the dry ingredients and mix until combined. 4. Divide in muffin tray and bake for 20-22 min (15-20 for mini muffins) on 180C/350F.
Cauliflower & Cheese Muffins Total time: 27Â min.
INGREDIENTS 350g Cauliflower pieces 5 eggs 1 pinch of oregano & parsley seasoning 1 cup (236g) grated cheddar cheese 1 handful of baby spinach & cherry tomatoes
DIRECTIONS 1. Roughly chop cauliflower & mix shortly in food processor until grainy. 2. In a seperate bowl, whisk eggs, add in cheese and cauliflower, salt & pepper. 3. Decorate with baby spinach leaves or cherry tomatoes. 4. Bake for 15-20 min on 180C/350F.
Apple & Banana Quinoa Muffins Total time: 20 min.
INGREDIENTS 1.5 cups (354 ml) cooked quinoa* 1/2 cup (118 ml) rolled oats 1 medium banana 1 small apple * dry quinoa completely
DIRECTIONS 1. Add the quinoa and oats to a large bowl. Add mashed banana & grated apple. 2. Mix all the ingredient together and spoon it into mini muffin tins or shape the small balls and bake them on baking paper for 15 minutes on 180C/350F until edges are brown.
Pumpkin Spice Muffins Total time: 20 min
INGREDIENTS 1 cup dry oats 1 ripe banana 1/4 cup pumpkin puree 1 egg 3 tablespoons maple syrup 1 teaspoon cinnamon
DIRECTIONS
1/4 teaspoon nutmeg 1/4 teaspoon allspice 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt
1. Peel the cut pumpkin in small pieces & cook and pure it in Beaba baby cook. 2. Mix in a blender on a low: the oats, banana, pumpkin puree, egg, maple syrup, cinnamon, nutmeg and allspice for 1-2 min. Add in the baking powder, baking soda and salt and blend on low for 20 more sec. 3. Fill the muffin tin with spoon into mini muffin tray until 2/3 the way full. 4. Bake on 350F/180C for 8-10 minutes or until golden brown on top.
Cranberry Yogurt Muffins Total time: 20 min
DIRECTIONS
INGREDIENTS 1 cup dry old-fashioned oats 1 ripe banana 1 egg 1/4 cup plain Greek yogurt 3 tablespoons maple syrup 1/2 teaspoon vanilla extract 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup frozen chopped cranberries 1 teaspoon orange zest
1.In a blender mix the oats, banana, yogurt, egg, maple syrup and vanilla extract and blend 1-2 min until smooth. Add in the baking powder, baking soda and salt and blend on low for 20 seconds. 2.Add in the cranberries and orange zest and mix by hand with a spoon. 3. Spoon into greased mini muffin tin and bake for 8-10 minutes or until golden on 350F/180C.