Babycook Recipes: Strawberry Muffins

Soft, fluffy and studded with juicy strawberries, these muffins make an easy breakfast or snack for little ones. Ripe banana and fresh strawberry puree from your Beaba Babycook give them natural sweetness, so there's no added sugar. They're nut-free, freeze beautifully and can easily be made egg-free or dairy-free, so the whole family can enjoy them.

Suitable from: 12 months

Prep time: 10 minutes

Cook time: 15 to 20 minutes

Makes: about 12 mini muffins or 6 regular muffins

Ingredients

150g strawberries, hulled
1 ripe banana
1 egg
120g plain full-fat yoghurt
60ml milk
40ml mild oil, such as light olive or canola oil
1 tsp vanilla extract
180g self-raising flour

Method

Make the strawberry puree. Set aside 50g of the strawberries and dice them into small pieces. Place the rest in the Babycook steam basket and steam until soft, then blend into a smooth puree and let it cool slightly.
Preheat the oven. Heat the oven to 180°C (160°C fan) and lightly grease a silicone portion tray or muffin tin.
Blend the wet ingredients. Add the strawberry puree, banana, egg, yoghurt, milk, oil and vanilla to the Babycook blending bowl and blend until smooth.
Add the flour. Add the self-raising flour and pulse in short bursts until just combined. A few small lumps are fine; overmixing makes muffins dense.
Fold in the diced strawberries. Pour the batter into a bowl and gently fold through the diced strawberries.
Bake. Spoon the batter into the tray, filling each portion about three-quarters full. Bake mini muffins for 15 to 18 minutes, or regular muffins for 20 to 25 minutes, until golden and a skewer comes out clean.
Cool. Leave in the tray for 5 minutes, then turn out onto a wire rack to cool completely.

Tips for perfect toddler muffins

Use a very ripe banana. It adds natural sweetness and keeps the muffins moist.
Don't skip the puree. Steaming and blending some of the strawberries spreads their flavour through the whole muffin, while the diced pieces add juicy pockets.
Bake in mini portions. Silicone portion trays like Béaba's award-winning Multiportions make toddler-sized muffins that pop out easily. Shop our food storage containers.
Check for allergens. The standard recipe contains egg, milk and wheat. Make sure your child has already tried each of these before serving.
Serve safely. For younger toddlers, break muffins into small pieces.

Variations

Egg-free: leave out the egg and add an extra 60g of yoghurt and ½ tsp baking powder.
Dairy-free: use a plant-based yoghurt and milk suitable for your child.
Fruit swaps: try blueberries, raspberries or finely diced peach instead of strawberries.
Wholemeal: replace half the flour with wholemeal self-raising flour for extra fibre.

Storing and freezing

Keep cooled muffins in an airtight container in the fridge for up to 3 days. To freeze, store them in a sealed container for up to 2 months. Thaw at room temperature or overnight in the fridge, and they're ready for the lunchbox.

Strawberry muffins FAQs

Are these muffins sugar-free?

They contain no added sugar. The sweetness comes from the banana and strawberries.

Are they nut-free?

Yes. There are no nuts in this recipe, which makes them a good option for childcare and kindy lunchboxes. Always check your ingredient labels for nut traces if your child has an allergy.

Can I use frozen strawberries?

Yes. Steam frozen strawberries straight from the freezer for the puree. For the diced pieces, thaw and pat them dry first so the batter doesn't turn pink and soggy.

Can babies under 12 months eat these?

These muffins are designed for toddlers from 12 months. Babies who are already eating a range of textures and have tried egg, milk and wheat may enjoy small pieces sooner; check with your GP or child health nurse if you're unsure.

Can I use plain flour instead of self-raising?

Yes. Use 180g plain flour with 3 teaspoons of baking powder.

Browse all our Babycook recipes for more ideas.

Always check with your GP or child health nurse if you have questions about your child's diet or allergies.