Baby Led Weaning Breakfast Muffins
Ingredients
- 240 g 2 cups wholemeal flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground ginger
- 75 g 1/2 cup sunflower seeds finely crushed
- 35 g 1/3 cup desiccated coconut
- Zest orange
- 60 ml 1/4 cup olive oil
- 250 ml 1 cup milk
- 2 eggs
- 125 ml 1/2 cup Greek yogurt
- 3 medium carrots grated
- 2 sweet apples grated
Method
- Preheat oven to 180ºC/350ºF.
- Add the dry ingredients to a bowl and stir well.
- Add the wet ingredients; oil, milk, eggs and yogurt to a large mixing bowl and whisk until smooth.
- Empty in the dry mixture, grated carrot and apple and stir until fully combined.
- Divide the mixture into a lightly oiled mini muffin tin (for mini muffins) or a lightly oiled standard muffin tin.
- For mini muffins – bake for 15 minutes. For standard muffins – bake for 25 minutes. They are done when a skewer comes out clean.
- Leave to cool before serving. Store in an airtight container or freeze for a handy quick breakfast idea.
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