These muffins are a good source of iron, making them great for babies, toddlers and kids of all ages. They freeze well and are great for packed lunches at daycare and school.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Snack
Cuisine: American
Keyword: Baby Led Weaning, Baking, Finger Foods, Vegetarian
Servings: 24mini muffins
Author: Melanie Steele, RD
Ingredients
Dry Ingredients
1 1/2cupall purpose flour
1/2cupiron-fortified infant cereal
1/4cup hemp hearts
1/2tablespoonbaking powder
1/2tablespoonground cinnamon
1/2 teaspoonground cardamom (optional)
Wet Ingredients
2largeeggs
1package (150g)soft tofu (about 1/2 cup)
1/3cupvegetable oil
1/4 cup blackstrap molasses
1teaspoonvanilla
1mediumapple, peeled and grated
Instructions
Preheat oven to 350⁰F. Grease 24 mini muffin tins and set aside.
In a large bowl, whisk together the dry ingredients.
In a separate bowl, add all the wet ingredients except the grated apple and stir with a fork until well combined. It's okay if the tofu is still in small lumps - it will smooth out when baked. Mix the grated apple in.
Pour the wet ingredients into the dry ingredients and fold together until just combined. Do not over mix or the muffins will be tough.
Fill each of the mini muffin tins with the batter and bake 12-15 minutes until a toothpick inserted into a muffin comes out clean.
Cool before removing from muffin trays. Muffins can be stored for up to 1 week in an airtight container, or 3 months in the freezer.
Notes
Use blackstrap molasses instead of fancy molasses for these muffins to ensure extra iron for baby.