05 Mar Children’s Nutritionist Approved – Muffins
These breakfast muffins are the ideal way to serve your child a healthy breakfast on the run and they make the perfect snack too.
2 free-range eggs, whisked 2 bananas, mashed 1 teaspoon vanilla extract 21⁄2 cups rolled oats 2 teaspoons ground cinnamon 2 tablespoons coconut, flakes or desiccated, 11⁄2 teaspoon baking powder 1 1⁄2 cups of milk, of choice 1 tablespoon honey or maple syrup
- Preheat oven to 180 degrees Celsius
- If using a 12-hole muffin tray, grease with oil or butter.
- Mix together bananas, eggs, vanilla extract and maple syrup in a bowl, add oats, cinnamon, coconut and baking powder and mix until well combined. o Spoon the mixture evenly between the muffins cases or patty pans
- Bake for 35 minutes or until golden brown and serve when colled.
Fiona’s Tip: Add topping of choice such as fresh fruit (sliced apple, strawberries, blueberries) or chocolate chips. These are suitable for the freezer, so always have the on hand.