"Mmmmmm!" she exclaimed with a big smile on her face as our 10-month just took a bite of the low-carb strawberry muffin she held in her hands.
Although the muffin was nothing too special to me (being all used to enhanced flavors from sweeteners and salt), our infant couldn't hide the joy she got from all-natural flavors.
The taste of strawberries, almond flour, and coconut flour was sweet enough to make an infant a very happy camper.
Although not exactly beautiful, we can't say these muffins are not pretty. Plus, the size is just right for those little hands.
We think that all the low-carb parents who prefer introducing foods to their babies baby-led-weaning style will be happy.
Nonetheless, let me be clear that I do not encourage a keto lifestyle for kids. I already discussed the subject a few weeks ago, and you can read about it here.
Whatsoever, having these low-carb strawberry muffins around means the whole family can have a healthy and nurturing snack.
The Ingredients You'll Need
This time we're making baby-friendly muffins, so using sweetener or not is your choice.
Hold in mind, though, that babies and toddlers can generally enjoy flavors without extra sweetness much more than we do.
So what's in the muffins?
- You'll need a couple of eggs,
- some melted coconut oil,
- sour cream for extra moisture,
- cinnamon to couple with the berries,
- finely ground blanched almond flour,
- coconut flour,
- baking powder,
- and yummy fresh strawberries.
- Sweetener is totally optional.
I didn't feed my child any sweetener until she was a toddler, but I did make another batch with added sweetener for mum and dad.
As this is a fairly simple recipe, you don't need many tools to make it.
A medium bowl, a muffin tin (and paper muffin cups if you wish), a hand electric mixer, a rubber spatula, and an oven are all the things you're going to use.
How to Make Baby-Friendly Strawberry Muffins
- First, you'll want to preheat your oven to 360°F (180°C). Take your muffin tin and grease the cups or line them with paper muffin cups. Using the paper muffin cups will make prettier muffins to look at, but the kiddo might also eat some of it if you don't take it off first.
- Next, take your medium-size bowl, and throw in eggs, coconut oil, sour cream, and cinnamon. Optionally, add sweetener. Combine until smooth, using a hand electric mixer.
- Sieve the two flours and baking powder and gradually add them to the egg mixture while still mixing.
- Cut your sweet fresh strawberries into small chunks and fold them into the batter using a rubber spatula.
- Distribute the batter into the muffin tin cups.
- All that's left for you to do is bake the muffins for 20 minutes or until golden brown. Let them cool on a wire rack before serving.
Baking and Storing Tips
These muffins only get a tad of sweetness from coconut, cinnamon, and fruit without the added sweetener. This way, they are most infant-friendly. If you and your little ones want to enjoy more sweetness, add a bit of sweetener of choice.
I don't have any sour cream. Can I use something else?
You can replace sour cream with something that is similarly creamy and fatty. For example, you can use heavy cream, cream cheese, or coconut cream.
Can I use coconut flour only?
It is recommended to use the suggested mixture of almond and coconut flour. However, if you decide to try these with coconut flour only, use approximately ¼ cup of coconut flour for the whole batch of 4 servings. You might need to add additional moister, e.g., sour cream.
I don't have fresh strawberries ...
Fresh strawberries work best in this recipe. If you only have frozen, make sure to unfreeze them on a sieve before use. You might need to use more than 4 frozen strawberries for a batch as they might lose water and end up smaller when unfrozen.
Blueberries also work well in this recipe. Besides, they pair nicely with cinnamon.
How can I store the Low-Carb Strawberry Muffins?
These are best eaten freshly baked. However, they will patiently wait, packed in an airtight container, and stored in a fridge for about three days. I don't recommend freezing the muffins.
Low-Carb Strawberry Muffins (Baby-Friendly)
- 2 large eggs
- 2 tablespoon coconut oil - melted
- ½ cup sour cream - approx. 4 oz.
- ¼ teaspoon cinnamon
- ½ cup blanched almond flour - finely ground
- 2 tablespoon coconut flour
- ½ teaspoon baking powder
- 4 medium strawberries - preferably fresh
- 2 teaspoon sweetener - optional
- Preheat the oven to 360°F (180°C) and grease 4 cups of tin muffin pan or line them with paper muffin cups.
- In a medium bowl, using an electric mixer, combine eggs, coconut oil, sour cream, and cinnamon until smooth. Optionally, add sweetener.
- While mixing, gradually add in the two flours (preferably sieved) and baking powder.
- Cut the strawberries into small chunks, and fold them into the batter using a rubber spatula.
- Distribute the batter into four cups.
- Bake for 20 minutes or until golden brown.
- Cool on a wire rack before serving.
MORE KETO STRAWBERRY RECIPES TO TRY!
If you love this low-carb keto recipe, I recommend you also try:
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