Breakfast Muffins

  We call these breakfast muffins because they are eaten mostly at breakfast time but they can be eaten as treat/snack any time of the day, I made them for my 9 month old for baby led weaning, she can be a fussy one and still prefers milk to food, I think mainly because of teething, both our youngest suffered a lot with teething, so sometimes she’s more interested than others but it’s breakfast and lunch time that seems to be the be the worst, so we try to find more interesting foods for her to try.    
           

These are great for using up over ripe bananas and great for freezing too which is good for us because it means we don’t have to get them all eaten in a few days or waste any, when they are defrosted they taste just as fresh. Another bonus is there’s not to much mess and it’s a pretty easy recipe.  All the dry ingredients in one bowl and the rest in the blender, fold wet into dry and divide into a muffin tin. I use the apple cider vinegar and baking soda as a rising agent in this recipe, it all started when I ran out of baking powder and needed a substitute and it’s worked great as I always have plenty of both I haven’t bothered using baking powder for a while. So here’s the recipe. 

Breakfast Muffins 

3/4 cup unbleached all purpose flour

3/4 cup stoneground wholemeal flour

1 cup oats 

1/2tsp baking soda 

2tsp cinnamon 

2TBS flax seed 

Blender

2 carrots peeled and chopped

15 dates pitted and chopped 

2 large ripe bananas 

3 eggs 

2tsp apple cider vinegar 

1tsp vanilla extract 

Directions 

Preheat oven to 190 degrees c

Grease a muffin tray 

Mix together the dry ingredients and blend the remaining 

Fold wet into dry and spoon into muffin tray 

Bake for 20-25 mins until toothpick is clean when inserted 

Let sit for 10 mins in the tray then place on a wire rack until cooled

Enjoy 🙂 

  

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