Carrot muffins (a BLW recipe)

This is a recipe from the Baby Led Weaning Cookbook, which you can purchase here.

Muffins were probably the first food I learnt how to bake.

I used to go back and forth between kitchen and living room where my mum used to sit in front of the computer, asking her how much flour/oil/milk/whatever to put in the batter, how high should the oven be and how long should I keep them in for. I hope my Emma is going to be like me when she grows up. 

Of course I annoyed my mum with my questions. Of course she was busy working and had no time for my muffins. That’s how I learned to follow a recipe, rather than ask people. And in baking, the recipe is the law.

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Carrot muffins (a recipe great for baby led weaning)

These carrot muffins are soooo easy to make, you won’t even notice you’ve been busy making them. You won’t even notice you’ve run out of many ingredients either. In fact, they’re bits and bobs that you definitely have in the fridge and pantry right now, so why don’t you give it a go and have that lunch, dinner or breakfast sorted?

They keep well in an air tight container for I’d say 3 days. You can serve them with a glass of milk on the side, or even as a snack between meals. They are easy to hold by a baby, packed with good protein (from the eggs) and good veggies (the carrots). 

Related posts:

• Bread and butter pudding
• Apple and pear clafoutis (a BLW recipe)
• How to teach baby to drink from a cup
• 10 ways to vary baby led weaning pancakes
• 33 powerful tips to end picky eating for good
• Blueberry galette recipe

The end result is a delicious muffin, healthy and perfect for the small hands of your little ones. I even sneaked a bite or two and my husband would have liked to eat them all by himself.

What you will need besides the raw materials is a muffin tin (just not a silicone one) and muffin cases to line it with. Get those things ready before cracking on.

If you’re struggling on the weaning journey and with introducing first foods to your little one, then my FREE ebook might help with that. You will find out which are the top foods babies can’t say no to and how to vary them quickly and easily, using accessible ingredients, in 15 minutes or less.

Let me know in the comments down below if your little ones liked them. Feel free to share the recipe on social media so other mums try it out as well!

Happy cooking! Happy weaning!

Print Recipe

Carrot muffins (a BLW recipe)

Prep Time

10 minutes

Cook Time

15 minutes

Servings

muffins

Ingredients

• 150 g self-raising flour (or 150 g plain flour plus 2 tsp baking powder)
• 60 g butter
• 2 eggs large, beaten
• 2 carrots medium, grated
• 3-4 tbsp milk

Optional

• zest of 2 oranges
• juice of 1 orange

Prep Time 10 minutes Cook Time 15 minutes Servings muffins Ingredients 150 g self-raising flour (or 150 g plain flour plus 2 tsp baking powder) 60 g butter 2 eggs large, beaten 2 carrots medium, grated 3-4 tbsp milk Optional zest of 2 oranges juice of 1 orange

Instructions

1. Preheat oven to 190 C electric/170C fan/375 F/Gas Mark 5 and prepare that muffin tray.
2. Put the flour into a bowl and make a well in the centre,
3. Melt the butter in a pan over low heat.
4. In a separate bowl, combine the grated carrot and the eggs, then add the melted butter and mix well.
5. Pour the carrot mixture into the flour and fold together lightly.
6. Add milk to reach a soft consistency and then spoon the mixture in the muffin cases (you did line the tin with paper cases, right?)
7. Bake until golden brown and muffins spring back when pushed.