Delicious healthy cinnamon apple muffins for babies, toddlers, and kids! Dairy-Free & Egg-Free for those little ones with food allergies or sensitivities.
Hi, friends! I’m thrilled to share with you these muffins that I spent the last couple of months perfecting for Baby K.
Although I’m not doing strict baby-led weaning, about two months ago Little Man decided that he really only wanted to eat if he could feed himself. So, I started experimenting with different versions of making these muffins.
It definitely took a lot of trial and error because vegan baking (we are both still dairy and egg-free) is not something I’ve had a lot of practice doing. Funny enough, we will be trialing eggs this weekend, but given the strong reaction he had in my breastmilk we’ve kept them out until this point.
Note: This recipe can be made with eggs and cows milk if you want to/can use those ingredients!
I wanted the muffins to have almond flour in them, so they had some healthy fat, and also to keep almonds in his diet regularly. The latest research shows that early introduction of allergenic foods is most likely the best strategy for preventing food allergies. But, make sure you talk to your doctor because some high-risk kiddos with strong family history and eczema may need guidance from an allergist.
So it took a few tries to get these just right. Although let’s be honest, the baby gobbled up every version I made with no complaints.
Note, even though he is holding a whole muffin in this post, for the most part, I still cut them up into pea-size pieces. He can eat a muffin by taking bites of it, but my momma heart can’t take it. Reasons why we aren’t doing real baby-led weaning.
Also, I find that he does best when them when they are heated for 20ish seconds (from the refrigerator), cut into pieces, and cooled. The fridge adds a ton of moisture that makes them dense, so popping them in the microwave for a few seconds while he noshes on some fruit is the best answer!
How to Make Healthy Toddler & Baby Muffins
Step 1: Make Your Flax Egg (if you aren’t using real eggs)
The challenging with egg-free baking for a baby is that the substitutes require a little time and thought. I like egg replacers for us, but they are way too high sodium for a toddler or baby. Plus, using flax to make a flax egg is great because I think it helps him stay regular.
(He used to make a lot of noise and strain a lot when using the bathroom. He now uses the bathroom with ease, so much so that we don’t’ even know he is going. TMI? Probably not, let’s face it parents spend an obscene amount of hours talking about their babies bowl movements. )
After noticing that my coffee grinder wasn’t quite doing its job and grinding up all the seeds 100%, I started buying preground flax (industrial ground is finer) and then grinding it again in my coffee grinder. I don’t know about you, but choking/inhaling foods scares the shit out of me, and the last thing I need is for one of those little seeds to make their way where they shouldn’t.
Is the double ground flax an overkill? Yah, probably.
Can you ever be too careful? No.
So take your double ground flax and add water to it.
In about 10-15 minutes it will gel, creating a flax egg.
Step 2: Mix Dry Ingredients
While you’re waiting for the flax egg to gel and your oven to preheat, mix up your dry ingredients.
Step 3: Add Wet Ingredients
Once your flax eggs are ready, add in the wet ingredients to all the dry ingredients!
Step 4: Mix and Bake
Mix it up, pour into muffin holes, and bake for 25-30 minutes!
You can store them in your fridge for 7-10 days or the freezer for up to 6 months! Let me know if you try them!
More Baby & Toddler Recipes:
- Baby Waffle Recipe
- Baby Meatloaf Tins
- Hummus for Babies and Toddlers
- Beaba Babycook Neo Review & 5 Babyfood Combinations
- French Toast for Babies
- Stuffed Baked Apples (use maple syrup not honey for babies)
Cinnamon Apple Baby Muffins
Equipment
- Spoon
Ingredients
- 2 tbsp ground flax finely
- 1/4 cup water
- 1 cup almond flour
- 1 cup whole wheat pastry flour
- 3/4 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup apple sauce
- 1/2 cup non-dairy milk
Instructions
- Preheat oven to 350F, grease muffin holes or add silicone liners.
- Mix ground flax with water and let sit for 10-15 minutes.
- In a large bowl mix dry ingredients (almond flour, whole wheat pastry flour, baking powder, and cinnamon. Add in flax mixture, vanilla, apple sauce, and non-dairy milk. Mix until well combined.
- Divide batter among 12 muffin holes and bake for 25-30 minutes.
Video
Notes
- Store for 7-10 days in the fridge or freeze for up to 6 months. Â
- You can use any kind of liquid including cows milk, non-dairy milk, or water.Â
- I buy preground flax and then grind it again to make sure no full seeds are left.Â
- You can omit the water and use 2 real eggs in place of the flax. Â
- Because of the flax and baking powder, which contains sodium, I limit him to 1.5-2 muffins max per day. Â
- I find that our baby does best when them when they are heated for 20ish seconds (from the refrigerator), cut into pieces, and cooled. The fridge adds a ton of moisture that makes them dense, so popping them in the microwave for a few seconds while he noshes on some fruit is the best answer!
Nutrition
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These muffins look so delicious and perfect for the weekend!