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Berry Peanut Butter Rice Cake Muffins 🫐🥜
Soft mini muffins made with crushed rice cakes, mixed berries, oats, smooth peanut butter and chia seeds. A naturally sweet make-ahead toddler snack.
Crushed rice cakes soften during baking and create a different muffin base, while berries add natural sweetness and smooth peanut butter helps make each muffin more satisfying.
Ingredients
- 3 plain, unsalted rice cakes, crushed
- ¾ cup fresh mixed berries (blueberries and raspberries) About 190ml fresh mixed berries (blueberries and raspberries)
- ¼ cup finely grated carrot, optional About 60ml finely grated carrot, optional
- ¼ cup rolled oats About 60ml rolled oats
- 1 egg
- 2 tbsp smooth peanut butter
- 1 tsp chia seeds
- 1–3 tbsp milk of choice, optional
- ½ tsp cinnamon, optional
Instructions
- Preheat the oven to 356°F / 180°C conventional or 320°F / 160°C fan-forced.
- Crush the plain, unsalted rice cakes into fine crumbs.
- In a bowl, combine the rice cake crumbs, rolled oats, optional grated carrot, smooth peanut butter, egg, chia seeds and optional cinnamon.
- Add milk as needed, using up to 3 tablespoons total, until the mixture resembles a thick muffin batter.
- Gently fold through the mixed berries.
- Spoon the mixture into a greased or lined mini muffin tray, filling each mould about ¾ full.
- Bake for 18–22 minutes, until the centres are set and the tops are lightly golden.
- Allow the muffins to cool completely before serving.
Toddler Serving Guide
12–23 months: Serve once completely cooled and check that the muffin is soft and easy to squash.
Mini muffins may be offered whole if appropriately sized, or broken into smaller, manageable pieces.
Check the blueberries before serving. If any remain whole and round after baking, gently squash or flatten them.
The centre should be fully set while remaining soft, not dry or crunchy.
Toddler-Friendly Tips
- Blueberries: Squash or flatten any berries that remain whole and round after baking.
- Peanut: Peanut is a common food allergen. Use smooth peanut butter rather than crunchy varieties.
- Egg: Egg is a common food allergen.
- Rice cakes: Use plain, unsalted rice cakes and crush them into fine crumbs before mixing.
- Milk: If cow's milk is used, the recipe contains dairy.
- Always serve your toddler seated upright and under adult supervision.
Recipe Tips
- Fresh or frozen berries may be used. Frozen berries do not need to be thawed first.
- If the mixture feels too dry, add milk gradually, keeping within the recipe-card amount of 1–3 tablespoons total.
- If the batter becomes too wet, the source suggests stirring through a little additional rolled oats.
- Strawberries may replace raspberries, and blackberries may also be used.
- Finely grated zucchini may replace the optional carrot.
- Almond butter or cashew butter may replace peanut butter if already safely introduced.
- Hemp seeds may be added as a source variation.
Storage
- Fridge: Store completely cooled muffins in an airtight container for up to 4 days.
- Freezer: Freeze completely cooled muffins for up to 2 months.
- Thaw overnight in the refrigerator or allow to thaw at room temperature.
- Check that the muffin remains soft before serving.
