Rebecca Sexton
7.8.2017Does the lemon juice go in somewhere? And can I use bicarbonate of soda instead of baking soda?? Thanks
Breakfast recipes
Recipes Recipe Types BLW Recipes 12 Months+
Healthy Breakfast Muffins
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
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.
BLW Recipes 9-12 Months
BLW Recipes 12 Months+
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BLW Muffin Recipes
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Recipes for Fussy Eaters
Lunchbox Winners
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Vegetarian
BLW Recipes 6-9 Months
Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.
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Amy McDowell
9.6.2017Cano you use frozen raspberries for this or will it add too much moisture? Thank you! These sound delish!
feelingual
1.22.2018Is there a dairy-free version of this recipe? Can I use applesauce instead of yogurt?
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