Apple and cinnamon porridge muffins
Chef:
Aileen Cox Blundell
Prep:
10 mins
Cook:
25 mins
These porridge muffins are quick and easy to hold, contain a multitude of goodness and freeze really well. Smaller babies love them because they are soft and super easy for their little no-teeth gums to chew.
85g oats (soaked overnight)â¨
40g raisinsâ¨
1 tsp cinnamonâ¨
1/2 tsp nutmegâ¨
2 eggs (see below for egg substitute)
375ml milk (use almond or soy milk for dairy free)â¨
1 appleâ¨
2 tbsp finely ground sunflower seedsâ¨
1 tbsp milled chia seeds
Egg substitute:
â¨1 tbsp ground flax seeds + 3 tbsp water = 1 egg
Preheat oven to 180°C / 350°F / Gas Mark 4. Oil a mini muffin tray.
Make sure you soak your oats overnight. They are so much better, lighter and fluffier when you do this.
Chop your apple into small baby-sized pieces. It will be soft when cooked.
In a large bowl, mix all the ingredients together.
Divide into your mini muffin tray and bake for 20-25 minutes or until golden brown.
Serve with a tiny drizzle of maple syrup.
Serves
makes 24 mini muffins
Preparation Time
10 minutes
Cooking Time
25 minutes
Main ingredients
Fruit, Spice, Seeds
Recipe Type
Dessert, Easy, Healthy, Kids Food, Breakfast
Level of Difficulty
Easy
