Breakfast recipes

Name: Healthy Breakfast Muffins
Prep time: PT10 minutes
Cook time: PT25 minutes
Total time: 35 min
Yield: 24 Mini Muffins or 12 Large

Recipes breakfast

Healthy Breakfast Muffins

Baby Led Feeding and Dunnes Stores Healthy Breakfast Muffins. Recipe image for recipe page. A deliciously healthy, yummy breakfast for baby led weaning. This baby led weaning recipe is easy to make and so nutritious, refined sugar free treat packed with goodness.

One of the top questions I get asked is “what should I feed my baby for breakfast”? and the second is “what should we be eating for snacks”?.

I’m a Mum of 3 so I know the struggles of breakfast time. I don’t want my little ones eating the same thing every single morning so I try to mix it up as much as I can (within reason of course). The little muffins are a perfect solution to eating porridge/oats and they are so satisfying. My children love to see a few of these on a plate with some fresh Irish strawberries and a little natural yogurt on the side. It looks like a breakfast treat, but, it really is just lot’s of healthy ingredients disguised as a treat. I like to make a double batch because these muffins freeze really well and defrost really quickly too! Just pop the amount you need into the oven and reheat until soft the entire way through. It only takes about 10 minutes and that smell in your kitchen…it will get the kids up, I promise!

Healthy Breakfast Muffins

Prep time

10 minutes

Cook time

25 minutes

Servings

24 Mini Muffins or 12 Large

Freeze me BLW Friendly Vegetarian Lunchbox Quick

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Ingredients

180g wholemeal flour
100g porridge oats
1tsp baking powder
1tsp baking soda
Zest + Juice of 1 lemon
50g ground sunflower seeds
150ml stewed sweet apples
125ml Greek yoghurt
1 egg
60ml rapeseed oil
1tsp vanilla extract
125g raspberries

Method

Preheat oven to 180ºC/350ºF.
Add the flour, porridge oats, baking powder, baking soda, lemon zest and sunflower seeds into a large mixing bowl.
In a jug, whisk together the applesauce, Greek yoghurt, egg, oil and vanilla until it’s well combined. Make a well in the centre of the flour and slowly whisk the wet mixture in until it forms a smooth batter, then fold in the raspberries.
Spoon the mixture into a lightly oiled mini-muffin tin then bake for 20 minutes until the muffins have risen and are golden brown – if you stick a toothpick into them it should come out clean.
Serve warm or cold. Keeps in an airtight container for up to a week. Or freeze for handy breakfasts on the go.

Recipe Notes

Serve with a few tablespoons of natural yogurt and chopped up strawberries for a yummy nutritious breakfast.

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