Mini Muffin Baby Brownies Bites with Green Frosting
Refined sugar-free brownie bites for baby-led weaning! Dairy-free recipe with vegan frosting naturally sweetened. Healthy St. Partick's Day recipe for kids!
Ingredients
- 2 eggs
- 375 ml 1 1/2 cups milk of your choice
- 60 ml rapeseed oil
- 1 tsp vanilla extract
- 4 small bananas
- 4 tbsp unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 300 g 2 cups flour
- 200 g 1 1/2 cups cashew nuts (soaked overnight)
- 60 ml 1/4 cup milk of your choice
- 2 tablespoons melted coconut oil
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- Large handful of spinach leaves
- Finely chopped mint leaves to serve optional
Method
- Pre-heat oven to 170ºC
- (340ºF)2
- Add the flour, baking powder, baking soda, and cocoa powder to a mixing bowl and stir well
- Blend together the eggs, rapeseed oil, vanilla, milk, and bananas, then pour in the flour mixture one scoop at a time and blend until it forms a smooth batter
- Pour the batter into a lightly oiled mini muffin tin and bake in the oven for 25 minutes or until a skewer comes out clean
- Leave to cool on a wire rack fully
- To make the frosting, add all of the ingredients to a blender and blend until the leaves have completely broken up and the mixture is a smooth green paste
- Pour into a bowl then leave in the fridge for about 2 hours to set
- Spoon the mixture into a piping bag, then pipe a little to the top of each muffin
- Sprinkle over the chopped mint leaves to serve
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Recipe Notes & Tips
After brownie bites are completely cooled, place in a freezer bag and freeze for up to 2 months. Thaw naturally at room temperature.