Egg/Dairy Free Raspberry Muffins

Baby-led Weaning is a fun way for your baby to experiment with different foods, textures and utilise the growing motor skills developing. Every baby is different in their abilities and solid food requirements, I plan to write about our introduction to solids and baby-led weaning for Miss P in a future blog post.

Recently we have had a some problems introducing dairy and eggs to Miss P so I have been experimenting with allergy alternatives and also lactose free to ensure that she has access to some of the foods she will see other people eating as well as experiencing the textures through baby-led weaning.

Today I am sharing my Egg/Dairy free Raspberry Muffins using lactose free ingredients

Egg/Dairy Free Raspberry Muffins

Ingredients

100grams fresh raspberries, lightly crushed

2 1/2 cups of self raising flour

1 banana, mashed

3 tablespoons coconut yoghurt (lactose free)

3/4 cup of lactose free milk

2/3 cup caster sugar

Method

1. Preheat oven to 180 degrees

2. Place muffin cases in the muffin tin

3. Place all ingredients (excluding raspberries) into a mixing bowl and mix together until combined

4. Fold through raspberries gently

5. Using a tablespoon divide the mixture amongst the muffin cases

6. Place in the oven for 12 to 15 minutes until a skewer comes out of the centre clean

7. Place on a wire rack to cool before serving

This recipe makes 12 muffins and can be kept in an airtight container


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