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.
This recipe makes 12 mini muffins and 12 large muffins (because grown ups need iron too!)
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 blueberries
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.
Hello, do you know how much iron is in each muffin roughly? Thank you :)
Hi Zamira, I did some rough calculations and it looks like 12.6mg for major items like pumpkin, apricots, molasses and blueberries.
what kind of oil should be used? Thank you
Hi Kristina, I use sunflower oil.
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!
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.
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!
How,much iron is in these ?
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.
Think this will come out well using just
Coconut flour ? I have buckwheat flour and chickpea as well!
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!
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.
Hi Rebeka, Unfortunately, this recipe needs to coconut flour for consistency. Try this recipe instead, and you can swap out the spelt and kamut flour with wheat if you need to: https://gardentherapy.ca/famous-whole-grain-pumpkin-muffins-recipe/
Also, cooking in a cast iron pan is another option. Good luck!