Go Back
–+ servings
Overhead shoot of a white plate with 3 veggie muffins, 3 cherry tomatoes and a muffin on the side
Print Recipe
3.78 from 40 votes

Baby Led Weaning Muffins

Baby Led Weaning Muffins with tomatoes, red peppers and mozzarella, delicious and healthy finger-food idea for baby-led weaning. Super easy to make, ready in 25 minutes.They are a fantastic option for your child's school packed lunch, picnics, a healthy afterschool snack, or even a healthy breakfast on the go. These veggie muffins taste like mini veggie pizzas. They are quick and easy to make, and go well with the whole family too.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: International
Servings: 6 muffins
Calories: 144kcal
Author: Daniela Apostol

Ingredients

  • 1 cup plain flour
  • 3 tablespoon Greek yogurt
  • ⅛ cup butter, melted
  • 1 teaspoon baking powder
  • ½ cup cherry tomatoes
  • ½ red pepper
  • ¼ cup cubed mozzarella cheese
  • 1 egg
Metric - US Customary

Instructions

  • Sift the flour and add it to a large bowl together with the baking powder.
  • Beat the egg, add the Greek yogurt and mix to form a smooth paste.
  • Add the cooled butter, and mix again.
  • Add the egg mixture to the dry ingredients.
  • Chop the cherry tomatoes, making sure to remove the seeds, then chop the red pepper too and add them to the bowl together with the mozzarella.
  • Mix gently to combine, making sure you don't overmix.
  • Pre-heat the oven at 200 degrees Celsius (390 Fahrenheit).
  • Bake the muffins for 20 minutes or until golden.

Nutrition

Calories: 144kcal | Carbohydrates: 17g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 79mg | Potassium: 175mg | Sugar: 1g | Vitamin A: 560IU | Vitamin C: 15.5mg | Calcium: 75mg | Iron: 1.3mg