Rebecca Sexton
7.8.2017Does the lemon juice go in somewhere? And can I use bicarbonate of soda instead of baking soda?? Thanks
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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!
Prep time
10 minutes
Cook time
25 minutes
Servings
24 Mini Muffins or 12 Large
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
Serve with a few tablespoons of natural yogurt and chopped up strawberries for a yummy nutritious breakfast.
Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.
Does the lemon juice go in somewhere? And can I use bicarbonate of soda instead of baking soda?? Thanks
Cano you use frozen raspberries for this or will it add too much moisture? Thank you! These sound delish!
Is there a dairy-free version of this recipe? Can I use applesauce instead of yogurt?
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