⏰ Prep 10 minutes • Bake 20-25 minutes
👶🏻 Suitable from 6 months (avoid chocolate chips and honey for young babies)
🌱 Vegetarian
❄️ Store in an airtight container for 3 days, or freeze for up to 3 months
Fluffy and moist, and so easy to make, these muffins are great any time of the day!
Make a double batch and freeze these muffins for a quick breakfast or lunchbox treat!
Ingredients
250g ricotta (can be substitute with yogurt or mascarpone)
250g plain flour
100-150g honey or maple syrup (avoid honey for babies under 1 year old), quantity depending on your taste
50g milk (I used oat milk)
2 eggs
2 tsps baking powder
60-80g chocolate chips (you can substitute with blueberries or raisins)*
*Note: if using raising roughly chop them for babies under 1 yeas old
Method
Preheat the oven to fan 180°C fan and line a 12-hole muffin tray with muffin cases.
Place the flour, baking powder, ricotta, eggs, honey/maple syrup and milk into a large bowl. Mix well until there are no lamps and a thick batter forms.
Once nice and smooth, stir through the chocolate chips (or blueberries, or raisins).
Divide the batter between muffin cases and bake for 20-25 minutes until golden, risen and cooked through (if a toothpick inserted into the middle of the muffin does not come out clean, place back in the oven for 5-10 minutes more).
Once cooked, remove from the oven and leave to cool.
Enjoy!
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