We’re heading away for the weekend to one of our favourite island destinations in the whole wide world to watch my beautiful baby sister marry the man of her dreams.
We are all so excited but very busy. There is so much to organise when travelling with little ones and no matter how planned and thought out I think I am there always seems to be bits and pieces I miss and last minute dashes to the store are inevitable. Today’s mad rush involved hunting down a pair of stockings for Miss G.
Packing food for the kids is always a challenge too. So at the beginning of the week we got busy in the kitchen and baked a whole heap of goodies to freeze and take with us. In our lunch box we have coconut banana pancakes, delicious oat choc chip cookies, pea and mint fritters and a batch of these gorgeous golden mighty morning muffins.
These muffins really are mighty and so jam packed with nutritional goodness. The combination of oats, sultanas, carrot and banana make them a hearty baby led weaning breakfast and will keep the little ones going well and truly until lunch time.
These muffins couldn’t be simpler to prepare simply whisk together the wet ingredients along with the banana and carrot, fold through the dry ingredients, pop into a muffin tin and bake. This particular recipe makes approximately 15 muffins and freezes beautifully. Simply allow the muffins to cool completely, wrap individual portions, pop into a freezer safe container and stash in the deep freeze for up to three months.
To create your own batch of mighty morning muffins simply…
Begin by preheating your oven to 180 degrees celsius (350F) and line two muffins tins with 15 papers.
Place the oil, yoghurt, vanilla, eggs, sugar (or maple syrup), grated carrot and mashed banana into a large mixing bowl and whisk to combine.
Gently fold through the flour, baking powder, cinnamon, oats and sultanas. Do not over mix.
Use a 1/4 measuring cup to ladle the batter into the prepared tins. Sprinkle each muffin with a few oats and bake for 15 minutes or until golden and when a skewer inserted removes cleanly.
Allow to cool for a minute or two before removing the muffins to cool completely on a wire rack.
Serve alongside a few slices of fresh apple for a very scrumptious baby led weaning breakfast.
mighty morning muffins
adapted from Martha Stewart
suitable to freeze
1 cup (250 ml) greek yoghurt
1 cup (250 ml) vegetable oil (cold pressed macadamia nut oil or lightly flavoured extra virgin olive oil are great choices)
1 tablespoon vanilla extract
1/2 cup brown sugar (or maple syrup)
2 small bananas, mashed
1 medium carrot, grated
2 cups (300 grams) plain flour
3 teaspoons baking powder
1 teaspoon cinnamon, ground
1 cup (90 grams) oats, plus extra to sprinkle on each muffin
1 cup (180 grams) sultanas
Preheat oven to 180 degrees celsius (350 F) and line 2 muffin tins with 15 paper liners. Place the yoghurt, oil, eggs, vanilla, sugar, bananas and carrot into a large bowl and whisk to combine. Add the flour, baking powder, cinnamon, oats and sultanas and mix until just combined. Do not overmix. Use a 1/4 measuring cup to ladle the batter into the prepared tin and sprinkle each muffin with a few extra oats. Bake for 15 minutes or until golden and when a skewer inserted removes cleanly. Allow to cool for a minute or two in the tin before removing the muffins to cool completely on a wire rack. Serve alongside a little fresh fruit for a mighty baby led weaning breakfast.
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