Baby Weaning | Pear & Ginger Mini Muffins

No added sugar mini muffins.  Really ripe pears work best for this recipe.  This makes 6, but you can always double to quantities to make 12 if you wish.


1 pear, peeled and chopped into small cubes
1 egg
2 tbsp milk
1 tbsp coconut oil
75g self raising flour
1 tsp ground ginger

Preheat oven to 200c
Mix pear, egg, milk, oil and ginger together
Add flour and mix until combined
Divide into your mini muffin tin/cake cakes and bake for 20-25 minutes until cooked (if you insert a skewer it should come out clean)

Storage instructions

These will keep for up to 3 days in the fridge, in an airtight container.  They can be frozen; defrost and enjoy within 1 month.

Top tip
I made these in little flower pots to give them some height.  I think it makes them look lovely!  You can purchase these from the online store now.

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