Quick and Easy BLW Breakfast: Mighty Morning Muffins!

We’re officially into the swing of 2016, so no more lounging in Santa pj’s and snacking on slightly dodgy Christmas cake for breakfast. It’s time for a healthy, hearty, get-up-and-go start to the day, and what better way to load up on goodness than a mighty batch of wholesome morning muffins…

Quick and Easy BLW Breakfast: Mighty Morning Muffins!

As much as our Pinterest dream boards may have us believe, nobody really has time to whip up MasterChef-style meals when there’s school-runs, uncooperative toddlers, wailing babes and the rush to work to contend with.

But this here brekkie recipe defies the odds; it’s gloriously delish, and near-effortless. Plus, the combination of oats, sultanas, carrot and banana make it a super baby led weaning breakfast that’ll keep the little ones (and big ones) going until lunch time.

You can also freeze these babies – which makes life even easier when you’re pressed for time; 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.

makes 15

INGREDIENTS

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)

3 eggs

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

METHOD

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.

Via mylovelylittlelunchbox.com.