Healthy Breakfast Muffins

Name: Healthy Breakfast Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 180 g wholemeal flour; 100 g porridge oats; 1 tsp baking powder; 1 tsp baking soda; Zest + Juice of 1 lemon; 50 g ground sunflower seeds; 150 ml stewed sweet apples; 125 ml Greek yoghurt; 1 egg; 60 ml rapeseed oil; 1 tsp vanilla extract; 125 g raspberries

Not rated yet 4 Comments Published Jul 03, 2017 Updated Jun 02, 2023

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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

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Prep: 10

Cook: 25

Total: 35

Servings: Mini Muffins or Large

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A super healthy breakfast muffin that is filled to the brim with goodness and so deliciously soft and perfect for babies. Great to make ahead and freeze!

Ingredients

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 & Tips

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

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Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.