Mini Iron Muffins For Babies

Baby Iron Muffins

These muffins are filled with lots of good stuff to get iron into your little one. They are sweetened with pureed dried apricots and blackstrap molasses, both which are high iron foods. Plus they are filled with oats, pumpkin, blueberries and other good stuff that will help get that iron into your baby.Iron Muffin recipe that your baby will love

This recipe makes 12  mini muffins and 12 large muffins (because grown ups need iron too!)

Baby Iron Muffins

Ingredients:

  • 1 cup organic unbleached flour
  • 2/3 cup oat flour
  • 1/3 cup coconut flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 3 eggs
  • 1 cup pumpkin puree
  • 1 cup pureed apricots (heat dried apricots in hot water then blend until turns into a mash)
  • 1/3 cup blackstrap molasses
  • 2/3 cup oil
  • 1 tsp vanilla
  • 1 cup frozen blueberriesmini iron muffins for babies

Directions:

Preheat oven to 180°C/350°F. In a bowl, whisk together flours, baking powder, baking powder, baking soda, and spices. Combine eggs with pumpkin puree, apricot puree, oil, molasses and vanilla. Pour the wet ingredients into the dry ingredients, mixing until just combined. Stir in frozen blueberries, still frozen so they don’t fall apart in the batter. Spoon into a mini muffin tin and standard size muffin tin, oiled well. Bake mini muffins for 10 minutes / standard muffins for 20 minutes or until a skewer in the center of the muffin removes clean.

Iron Muffins for Babies with apricot, pumpkin, oatmeal, blackstrap molasses and more

About the Author : Stephanie RoseAn artistic gardener aiming to feed the body & soul through an urban potager garden & a community veggie plot in Vancouver.View all posts by Stephanie Rose

  1. Emily Simpson
    Emily SimpsonAugust 12,14

    Have you ever tried this recipe in a loaf pan? Just curious…

  2. Stephanie
    StephanieAugust 12,14

    No, Emily, but I think it would simply take longer to cook. Probably around 45 minutes or so. Please let me know if it works out for you!

  3. Emily Simpson
    Emily SimpsonAugust 19,14

    I tried it out and split the batter into two loaf pans which only required about 20-25 minutes to bake. I also used 1 c. whole wheat flour and 1 c oat flour and was really happy with the consistency of the bread.

  4. Rafi
    RafiMay 30,16

    Could you replace the molasses with anything else? I only ask since I don’t normally have molasses on hand.

  5. jen
    jenJune 19,16

    This may be a dumb question, but is it a cup of dried apricots? Or a cup of pureed apricots? I assume pureed would yeild like half of what dried ones start at. Thanks!

    • Stephanie Rose
      Stephanie RoseJune 22,16

      Hi Jen, that’s a great question! It’s a cup of pureed apricots.

  6. Zamira
    ZamiraJune 26,16

    Hello, do you know how much iron is in each muffin roughly? Thank you :)

    • Stephanie Rose
      Stephanie RoseMay 22,17

      Hi Zamira, I did some rough calculations and it looks like 12.6mg for major items like pumpkin, apricots, molasses and blueberries.

  7. Kristina
    KristinaDecember 13,16

    what kind of oil should be used? Thank you

    • Stephanie Rose
      Stephanie RoseDecember 13,16

      Hi Kristina, I use sunflower oil.

      • Kristina
        KristinaDecember 19,16

        Thanks very much Stephanie! Do you know of any other oil that will work? Any other flour other than white? I will try with white, but don’t have any on hand or sunflower oil and want to make them tonight for my son. Thanks again!

        • Stephanie Rose
          Stephanie RoseDecember 19,16

          Hi Kristina, I haven’t tested any other variations, but you should be fine to swap for another oil. I just wouldn’t use olive oil as it can be a bit pungent.

  8. Jen
    JenMarch 31,17

    These are yummy. As the grown-up in the house, I just tried one (warm) and they were great. Not sweet, but rich in flavor and nutrients. I know my toddler will gobble them up. I used canola and olive oil (split) and whole wheat and coconut flours. Thanks!

  9. Davianna
    DaviannaApril 10,17

    How,much iron is in these ?

    • Stephanie Rose
      Stephanie RoseMay 22,17

      It’s approximately 12.6g for the pumpkin, apricots, molasses and blueberries. I would love to know of a good app to calculate it exactly. I have added a nutritional breakdown to the recipe for more info.

      • Mel
        MelMay 31,17

        Think this will come out well using just
        Coconut flour ? I have buckwheat flour and chickpea as well!

        • Stephanie Rose
          Stephanie RoseMay 31,17

          Hi Mel, coconut flour is like a sponge. It absorbs so much moisture that just a little goes a long way. It’s best not to swap it for other flours or it will mess up the consistency quite a bit. Adding more will make it dry and adding less will make it too wet. I hope this helps!

  10. rebekah
    rebekahJune 6,17

    do you think they will still tastes ok if only use regular flour? I thought about grinding some oats to put in but it would still be coarse not like flour and I don’t have any coconut flour…im in my 3rd trimester and my iron is low…I hate taking supplements so I thought I would try high iron foods instead.

  11. Rebekah
    RebekahJune 23,17

    I have made these twice now. First time i used a loaf pan… Had to cook it for over an hour and my outsides burned…this time i used a jumbo muffin pan (only one i have) for 35 mins..yum! I also used raisins and pecans instead of blueberries cause thats what i have on hand. Very good. Hoping this helps my iron levels increase. Baby girls number 3 arriving soon!!

    • Stephanie Rose
      Stephanie RoseJune 23,17

      Hi Rebeka, congratulations! How exciting for you and your family. Thanks for the tip on timing for a large muffin tin and to avoid using the loaf pan.

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