These breakfast muffins are packed with wholesome everyday ingredients. They’re great for breakfast or snack time. We think they’d be especially good to send along to school with kids who aren’t keen on eating breakfast first thing in the morning rush. Enjoy! Love Nina
12 large muffins or 24 mini muffins
300gwholemeal SR flour
100graw sugar(use less to taste if desired)
125mlRice bran or canola oil
2 large eggs
50gRolled Oats + more for the topping
65gDried Apricots, chopped
Preheat oven to 180 degrees Celsius. Grease a 12-hole muffin tin with non-stick spray.
In a medium bowl, whisk the oil, sugar and eggs. Add the mashed banana, cinnamon and milk, mixing well.
In a large bowl, add the flour, oats, apple, dried apricots and cranberries, stirring well. Make a well in the middle and pour in the wet ingredients.
Fold in the wet and dry ingredients with a wooden spoon, until just combined. Do not overmix.
Completely fill each muffin hole with batter. Sprinkle a few more oats on top to decorate.
Bake for 20-25 minutes, or until golden brown and a skewer inserted in the middle comes out clean.
Serve warm or cold. Keep at room temperature in an airtight container for up to 3 days or freezer in an airtight container ready to be popped in the lunchbox at any time.
Posted: 31 March 2016
Click on the image to check out and purchase Foost Knives! We use and recommend Foost First and Next knives because we think food skills are as important as learning to walk or talk. Choose the First Knife for kids aged 2+ and the Next Knife for kids aged 5+.
- Deb, APD & Director, Kids Dig Food
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Kids Dig Food is the Brisbane & Sunshine Coast family nutrition & dietetics service focused on helping parents to help their kids, to dig the right foods!
Call us on 1300 971 609 now for a free, confidential phone consultation, about how we can help.