Broccoli, Sweet Potato & Apple Buckwheat Muffins For Baby Led Weaning
The title “baby led weaning” can be a bit misleading as these muffins are great for the whole family. I pack these into my toddlers lunchbox for preschool and I enjoy eating these with a big smear of grass-fed butter and a touch of sea salt for a morning snack. However, they really are the star of the show for my 8 month old who eats these by the fistful! I made these “mini” so that she could grab a whole muffin and practice her pincer grasp and then gnaw off pieces to work on in her mouth. She is doing great with solids so far and recipes like this have been my savior! They are relatively easy to whip up, they pack a lot of nutrition, and they store well in the fridge for 4 days or can easily be frozen. Which basically means meal prep is done when muffins are on the menu for the week!!
These muffins are hearty, delicious and jam packed with nourishing ingredients. They contain antioxidant rich broccoli, sweet potatoes and apples and have some protein thanks to eggs and yogurt. The fiber in these should help keep your baby “regular” which makes everyone happier!
A quick note before I get to the recipe. These muffins are made with sprouted flour. I use sprouted buckwheat and millet flour from Second Spring Foods. These muffins are naturally gluten free and because the flours are sprouted, they are much gentler on the digestive system. If you cannot find sprouted flour at your local grocery store I highly recommend ordering some to keep on hand. It makes baking for your little ones’ so much easier when you are well stocked. If you don’t have sprouted flours that is OK!!! Simply soak your flours in the yogurt overnight before you bake these. Check out this recipe for instructions on how to do that!
Alright, time to break out your wooden spoon and get baking! I hope you and your little one’s love these muffins as much as we do!
BROCCOLI, SWEET POTATO & Apple BUCKWHEAT MUFFINS
PREP TIME: 20 minutes COOK TIME: 18 MINUTES SERVES: 24 MINI MUFFINS
1/2 cup peeled and chopped sweet potato
1/2 cup chopped broccoli
1/2 cup sprouted buckwheat flour
1/2 cup sprouted millet flour (see recipe note)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1 egg, beaten
1/2 cup whole milk plain yogurt
1/2 cup applesauce
1/4 cup melted ghee, butter or olive oil
Preparation
Preheat the oven to 350F. Line a 24 mini muffin tin with paper liners and set aside.
In a food processor, pulse together your sweet potato and broccoli until they resemble “rice” in texture. Set to the side.
In a large bowl whisk together your flours, baking soda, salt and nutmeg.
Add the egg, yogurt, applesauce and melted ghee. Fold in the reserved sweet potato and broccoli.
Divide the batter between the muffin tin. Bake until lightly golden brown and a toothpick comes out clean when inserted into the center of a muffin, about 15-18 minutes.
Store muffins at room temperature overnight and then keep them stored in the fridge so they'll stay fresh for up to 4 days. These also freeze really well!
Serve warm (we like to warm ours up in the oven) and top with a little unsalted butter for a yummy snack!
Notes
Millet flour can be substituted with sprouted all-purpose flour if need be.
