This is a carrot muffins 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.
PIN IT FOR LATER
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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).
Other great bakes from the blog:
- Bread and butter pudding
- Apple and pear clafoutis (a BLW recipe)
- Easy scones (only three basic ingredients)
- 10 ways to vary baby led weaning pancakes
- Basic waffles + variation ideas
- 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.
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!
I write weekly emails where I talk about cooking/baking for my two kids, about leftovers and food waste, but also the latest recipe developments that go on in my head. It is called Weaningful’s Kitchen, and if you fancy getting it in your inbox, leave your email address here and you’ll get the next email. Thank you!