If you’re looking for healthy, delicious muffins for your new eater, check out this recipe! It’s also gluten-free, sugar-free, and vegan.
Before we started introducing our boys to solid foods, we thought it would be a breeze. Like many excited new parents, we were both set on doing things a certain way and totally confident in our ability to make it happen. For instance, when it came to feeding our babies, we were all set on baby-led weaning, no question.
And although we did successfully enjoy baby-led weaning for our boys, it wasn’t without challenges!
Many people warned us about the dreaded “picky eater” phases that all kids go through, and we definitely experienced our share early on. Babies don’t always eat much – often, more food ends up on the floor than in their little mouths. And although we knew this was possible (as RDs, we counseled many other parents on this same scenario), it was still a somewhat unexpected obstacle.
Fortunately, through trial and error, and lots of experimentation, we eventually found ways to make sure our boys were getting some great nutrients every time they tried solids.
As we’ve said before, nutrients like iron are really important to pay attention to while baby-led weaning, especially when it comes to predominantly plant-based kiddos.
That’s why we love sharing recipes with you that offer some great nutrition – including iron – and are age appropriate to use during baby-led weaning (and beyond!).
These PBJ Baby-Led Weaning Muffins, adapted for you from our original recipe, are one of our favorite go-to recipes for our kids. They’re a great way to offer your baby beans, whole grains, fiber, and healthy fats in one yummy food.
They contain iron and protein from chickpeas, oats, chia seeds, and peanut butter, as well as vitamin C-rich strawberries to help boost your baby’s iron absorption.
These muffins can also be really versatile, so you could add, remove, or substitute ingredients to make different variations at home.
Check out the recipe below and let us know what you think!
PBJ Baby-Led Weaning Muffins
- 1 cup strawberries, pureed
- 1/4 cup chia seeds
- 3/4 cup oats, ground
- 3/4 cup chickpeas
- 1 banana
- 1/4 cup peanut butter
- 3/4 cup non-dairy milk
- 1/2 Tbsp vanilla extract
- 1/2 Tbsp baking powder
- In a bowl, combine strawberry puree and chia seeds. Set aside and allow to sit for at least 15 minutes. Can be made ahead of time and kept in the refrigerator for 5-7 days.
- In a blender or food processor, combine all remaining ingredients.
- Grease a muffin tin and add half of the batter to the cups. Top each muffin with about a tablespoon of the chia puree. Add the other half of the batter on top.
- Option to add sliced strawberries to the top of muffins.
- Bake at 350 for 20-25 minutes.
- Allow muffins to cool for 20 minutes before removing from the tin. Store in the refrigerator to eat within a week or freeze for later.
For more easy and healthy recipes for baby-led weaning, check out our e-book First Bites: The Definitive Guide to Baby-Led Weaning for Plant-Based Babies.