Healthy Muffin Recipes for the Whole Family

Healthy Muffin Recipes for the Whole Family

Healthy Muffin Recipes for the Whole Family

With Winter fast approaching and the cold nights firmly setting in, there’s nothing better than an afternoon baking with the kiddies to keep them entertained (and well fed!). Gone are the days we used to gorge on Grandma’s fairy cakes that were packed with sugar and naughties, as there is so much more awareness on what we should and shouldn’t be feeding our children these days. So we decided to bring you 3 super healthy, super easy recipes for yummy and *dare we say it* healthy muffins! There’s two words we never thought we’d see together!

Top tip: you can use your Freezer Pod moulds to bake all of these healthy muffin recipes as they are oven proof up to 240 degrees! That means no more searching high and low for your baking tin, no greaseproof paper or cake papers needed, the muffins pop out of the silicone with no fuss and the moulds can be cleaned easy peasy. You can also use our spatulas to help you with your mixing! Enjoy!

Freezer pod muffins

Banana, berry and yoghurt breakfast muffins (serves 12)


  • 2 cups buckwheat flour (you could also use wholemeal or spelt flour)
  • 1 cup rolled oats
  • 1/4 cup honey
  • 2 eggs
  • 3/4 cup natural or greek style low fat yoghurt
  • 2 ripe bananas mashed
  • 1/2 cup fresh or frozen berries
  • 1/4 cup olive oil
  • 2 tbsp chia seeds optional
  • 1 tsp ground cinnamon
  • 1/2 tsp natural vanilla essence
  • 1/2 tsp bicarb soda


  1. Preheat oven to 180C
  2. In a large bowl, combine all the dry ingredients and stir well
  3. In a smaller bowl, mix eggs, honey, olive oil, yoghurt and vanilla
  4. Add egg mixture to the dry ingredients and stir well
  5. Add mashed banana and berries and gently fold through (it’s ok if the mixture is a little lumpy)
  6. Spoon mixture into your Freezer Pod tray or a greased muffin tray
  7. Place in the oven and allow to cook for 20-30 minutes
  8. Test that they are fully cooked by gently inserting a skewer into one of the muffins before removing from the oven

Banana muffins

Easy Zucchini Muffins (serves 12)

  • 1 ½ cups zucchini grated, 375g
  • 1 carrot grated, 80g
  • 125 g tinned corn
  • 1 Onion finely diced, 90g
  • 100 g thinly sliced leg ham chopped
  • 1 cup wholemeal self raising flour 170g
  • 6 eggs beaten
  • 1 cup grated cheese 130g


  1. Preheat oven to 180C
  2. Cook the onion in a non stick fry pan. Allow to cool.
  3. Place all ingredients into a large mixing bowl. Mix until well combined.
  4. Divide the mixture between the 12 holes of your Freezer Pod tray or a greased muffin tray
  5. Bake for 25 to 30 minutes or until muffins are golden and a skewer comes out clean.
  6. Great served hot or cold.

Healthy Chunky Chocolate Muffins (serves 12)


  • 3 medium bananas
  • 2 medium eggs
  • 8 oz – Greek Yogurt
  • 1/2 cup – almond milk, unsweetened
  • 1/2 cup – honey
  • 1 tsp – vanilla extract
  • 1 1/2 cup – wholemeal flour
  • 1/2 cup – cocoa powder, unsweetened
  • 1 1/2 teaspoon – baking soda
  • 1/2 teaspoon – salt
  • 1/2 cup – chocolate chips, dark


  1. Preheat oven to 180 degrees
  2. In a large bowl, add bananas and mash well.  Add eggs, greek yogurt, milk, honey, and vanilla. Stir well.
  3. In a separate bowl whisk together flour, cocoa powder, baking soda and salt.
  4. Add dry ingredients and chocolate chips to the wet mixture; stir just until combined. Avoid over mixing.
  5. Fill your Freezer Pod tray or greased muffin tins evenly and bake for 25-30 minutes.

Choc muffins

Choc muffins

Thanks to the wonderful ladies at Healthy Mummy and Super Healthy Kids for the healthy muffin recipe inspiration:

Three Easy Autumn Recipes For Your Little One

Three Easy Autumn Recipes For Your Little One

Nothing matches nutritious, home-made baby food prepared with seasonal fruits and veggies. 


With only a few weeks left of Autumn we want to help you make the most of the abundance of beautiful seasonal food on offer at the moment with some easy to follow recipes.

Cooking in season means that you can save money, shop locally, the food is fresher and tastier and often healthier than cold-stored food. What’s not to love we hear you cry?!

Check out our top 3 easy autumn recipes for your little ones below:
Pumpkin, Potato & Carrot Baby Puree

This baby recipe is easy to prepare, has a sweet pumpkin taste your baby will love and is packed with veggie goodness – as well as being that beautiful autumnal shade of orange! Ideal for babies 6 – 8 months old in the transition phase from bottle or breast feeding to solids.

Ingredients: 2 carrots peeled and cubed, 1 butternut pumpkin (around 1 kg) seeds removed, peeled and cubed, 2 potatoes peeled and cubed, 2.5 cups water

Method: Put the water in a pan and boil. Add the vegetables and cover. Cook for 25-30 mins on medium-high heat. Stir occasionally so it doesn’t stick to the bottom of the pan. Puree with a food processor or hand held wand.

Top tip! This recipe makes 30 servings. Save some for the future by using our handy Freezer pods and defrosting in our fabulous Adorabowls. Alternatively you can serve this as pumpkin soup to the rest of the family- all you need to do is season after you have taken out baby’s portions and serve with your favourite bread to mop up all that goodness.

 Beetroot Soup

This soup is great for toddlers and the rest of the family will love it too! Beets contain a wonderful amount of calcium, potassium and even vitamin A. Both vitamin A and calcium play a large role in the healthy development of your baby.

Ingredients: 3 beetroots peeled and cut in small pieces. 1 potato peeled and cut in small pieces. 1 chopped onion. 2 cups homemade vegetable broth. ¼ cup yogurt.

Method: Place all ingredients in a pan and let it boil. Let it simmer for about 30 minutes till the vegetables turn soft. Put in a blender and puree. Add the yogurt and serve.

Top tip! Beetroots can be pretty messy in the hands of a toddler! Get yourself some Easy Rinse Bibs and Scoopsy Bowls for self-feeding toddlers to help make less mess and less stress!


Rhubarb, pear and apple puree

A wonderfully nutritious and tasty home-made puree for your baby. Again this recipe is perfect for babies aged 6 – 8 months old in the transition phase from bottle or breast feeding to solids.

Ingredients: 600g rhubarb (about a bunch), 1 kg red apples (about 8 apples) peeled cored and cubed, 725g pear (3-4 large pears) peeled cored and cubed.

Method: Wash rhubarb and cut off the ends of stalk, slice 1-2 cm thick. Place a large pan over a medium heat. Add the apple and pear cubes and 1L (4 cups) of water and cook for 15 mins until softened. Add rhubarb and cook for a further 15-20 mins until cooked. Puree in a food processor or with a wand in the pan.

Top tip! This recipe makes 36 portions for your baby, so another amazing one to store with our Freezerpods! You can also serve this to the rest of the family for breakfast in our Adorabowls eaten with muesli or cereal instead of milk – it will taste like crumble! Yum!



Do you have a favourite Autumn recipe that you love to make with our products? Get in touch! We love hearing about your delicious creations and seeing you use your Wean Meister goodies.

Autumn Recipe inspiration sourced from Mom Junction and Parent Hub.