Prune, Apple & Carrot Buckwheat Muffins For Baby-Led Weaning

One of the most painful things to watch is your little one suffering from constipation. If you are just starting solids with your babe, or your toddler or even young teen struggles with constipation there is relief! It’s incredibly common for young babies to experience constipation (especially in the early stages of starting solid foods) but that can also carry over into older ages as well. One of my favorite ingredients to help get things moving in the digestive tract is prunes. Prunes are great for gut health and pack a ton of fiber in just a small amount. I have relied on serving prunes to both of my girls when they are stopped up.

I was inspired to make these muffins because my 11-month old was experiencing a little constipation and I wanted to get things moving quickly but gently. These muffins did the trick! They are loaded with prunes, applesauce, carrots, buckwheat and millet. A great powerhouse of ingredients to encourage natural relief.

These muffins are soft and easy to eat for a baby of any age. They are naturally sweetened with fruit and make for the perfect at home or on the go snack.

I hope you and your little one enjoy these blender muffins as much as we do!

Prune, Apple & Carrot Buckwheat Muffins

PREP TIME: 15 MINUTES    COOK TIME: 25-30 MINUTES    SERVES: 10 MUFFINS

• 1 cup dried prunes (about 10)

• 1/2 cup unsweetened applesauce

• 1/4 cup whole milk yogurt

• 1/4 cup almond butter

• 1 egg

• 1 teaspoon vanilla extract

• 1/2 cup sprouted buckwheat flour

• 1/2 cup sprouted millet flour (see note)

• 1/4 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/2 teaspoon salt

• 1/2 cup shredded carrots (plus extra for topping)

Preparation

1. Preheat the oven to 350F and line a muffin tin with parchment liners (or grease your muffin tin)

2. Soak the prunes in a bowl of boiling water for 5 minutes to really soften them up.

3. Add the soaked prunes to a high speed blender or food processor along with the applesauce, yogurt, almond butter, egg and vanilla extract. Blend on high until the mixture comes together and the prunes blend up a bit. Add the remainder of the ingredients and blend on high until well combined.

4. Spoon the mixture into the prepared muffin tins and sprinkle with extra shredded carrots. Bake in the oven until a toothpick comes out clean when inserted into the center of a muffin. About 25-30 minutes.

5. Store muffins at room temperature in a sealed container for one day and then store I the fridge for up to 5 days. Gently reheat in a toaster oven before enjoying!

Notes

*You can substitute the millet flour with all purpose flour if need be.