When Lila was a tiny baby, she was not about that puree life. She turned up her nose at pureed veggies, scoffed at baby cereal, and just forget about anything mushy. No, that little girl wanted FOOD.
We turned to Baby Led Weaning, and found that she ate MUCH better. Shredded chicken, cheerios, diced fruits, pieces of cheese- she gobbled it up with abandon. But it was still such a struggle to eat her to get vegetables, and getting her to eat enough iron was nearly impossible.
I searched and searched for recipes to suit her taste, and finally found the winner in these veggie muffins. This easy recipe has all of the good stuff- whole grains in, fruits, veggies, and even protein- with (less) of the “bad stuff.”
As a bonus, they freeze wonderfully and can be made in a mini-muffin pan (baby sized baby muffins!!!), so that you can give your toddler what they need, even with their ever-changing appetites.
The other upside is that this yummy toddler muffin recipe is a great way to use up pureed fruits, vegetables, and cereals that you Baby Led Weaning leaves behind. Finding a recipe for baby cereal muffins that uses up leftover purees is such a relief.
It’s a healthy breakfast idea for babies, and offers well-rounded nutrition in the process. Break it into small pieces if needed, or just let your little one nibble at it in their own way. Always supervise little ones while practicing baby-led weaning, and then sit back and watch as their appetites and tastes expand on their own.
