Recipe: Baby Led Weaning – Three Ingredient Muffins

Baby Led Muffins

The main thing I miss about traditional weaning now that we’ve started on our baby led weaning path is the convenience that traditional weaning allows – being able to freeze a bunch of purees to defrost and heat up when dinner time comes around. No fuss, and no worries if you’re running late or having a takeaway or something for dinner yourself.

So, I am always on the hunt for things that I can make in advance and have on hand when hunger strikes. These little muffins are easy to make and can keep in the fridge for two days – great for snacks, breakfast or lunch. They’re also gluten and dairy free, and completely versatile with whatever fruit you’ve got in the fridge.

Baby led muffins


Today I’m sharing my three ingredient muffin recipe. The three ingredients are as follows:

1 x Ripe Banana
2 x Egg
1/3 cup of chopped strawberries (However, I have subbed this with raspberries and blueberries before, so essentially, 1/3 cup of whatever fruit you would like)


  1. Preheat Oven to 190°C / 374°F / Gas Mark 5
  2. Mash banana and strawberries together in a bowl, until a somewhat smooth consistency is achieved
  3. Crack both eggs into a bowl and mix
  4. Pour fruit mixture into the same bowl as your eggs and mix until well combined.
  5. Pour the combined mixture into a lightly greased muffin tin (I use quite a deep six space muffin tray and can fill five spaces with the mixture)
  6. Place tray in the oven for 12-15 minutes, or until eggs are cooked through
  7. Serve immediately, or cool and place in air tight container and refrigerate for up to 2 days

Baby led muffins

And voila! There you have it, around 5 muffins to use for whatever you see fit! I was rushing around trying to get ready to go out and leave Hallie with her Grampa today, so I paired two muffins with some Kiddylicious Veggie Straws and a strawberry fromage frais for an easy, no fuss lunch. All of Hallie’s favourites on the one plate – one happy baby, and even happier mummy!

if you give these a try, let me see your photos by tagging me on Instagram! (@chrisselledotcom)


Recipe: Ella’s Kitchen – Full-of-sunshine Thai Curry

We’re just getting started on our Baby-led weaning journey, so we’re currently on the look out for anything tasty that we can all enjoy. We’ve enjoyed baked potatoes, toast and spaghetti, pasta and sauce, fruit, banana pancakes etc. but we decided we wanted to be a bit more adventurous, so we took a dive into our Ella’s Kitchen cookbook – The Red One, and discovered some fantastic dishes, the first one being this delicious thai curry.

Ellas Kitchen Recipe book

Hallie loved this, and so did we! It was so tasty and filling and best of all, it’s completely vegan which means I now have a meal to make for my vegan friends when they come over for dinner!

First of all, what you’ll need:

  • 1 tablespoon of vegetable oil
  • 400g/14oz of butternut squash, diced
  • 1 large onion, chopped
  • 1 carrot, sliced
  • 1 red pepper, sliced
  • 100g/3 1/2 oz of sugar snap peas
  • 3cm/1 1/4 inch piece of root ginger, grated
  • 1 garlic clove, crushed
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of mild chilli powder
  • 400ml/14fl oz canned coconut milk
  • 1 vegetable stock cube, crumbled
  • Al large handful of coriander, finely chopped
  • 4 lime wedges, to serve (optional)

Ella's Kitchen Thai Curry

I love making Hallie food from scratch – it’s when I really feel like I’m nailing this whole motherhood thing, so that’s one of my favourite things about this recipe!

So now, we’ll get started on the method of cooking!

  1. Heat oil in a large frying pan – large being operative word, as  I found this to be a lot of food for one pan!
    Then you want to go ahead and add the carrot, onion and squash and cook for around 5 minutes or until the onion is soft. Add the pepper, sugar snap peas, ginger. garlic, cumin and chilli powder, and fry for 2-3 minutes, stirring occasionally.
  2. Stir in the coconut milk and crumbled stock cube, then cover (I used another frying pan to do this as mine doesn’t have a lid!) and simmer for about ten minutes, stirring occasionally, until vegetables are nice and tender. Stir in the coriander.Thai Curry Ella's Kitchen
  3. Then, to serve you want to plate this up with some basmati rice, along with the lime wedges if you’re choosing to add that extra zing!Thai Curry Ella's Kitchen

This is our favourite BLW meal so far – we removed the sugar snap peas for Hallie as she doesn’t yet have teeth so I was a little worried about them being a chocking hazard (HELLO, HELICOPTER PARENTING!), but she loved the rest.

Thai Curry Ella's Kitchen

And even if you’re not cooking this for  a baby or children, it’s a tasty wholesome meal that will please all of your vegan, vegetarian, pescatarian, gluten or dairy intolerant friends! It’s a fantastic one to have up your sleeve!

For more incredible recipes, you can find The Red One by Ella’s Kitchen here, and places like Amazon, Ebay or good book and baby stores.

This is in no way sponsored or linked to Ella’s Kitchen – just a great recipe that I thought I would share with you all.

Happy cooking and bon appétit!