My kids love to make muffins. But they love it more when there’s muffins baked for them when they get home from school. And it’s such a great way to have a ready made meal on hand for younger children.
Toddler Tip: If you’re wanting to get more protein, calcium and minerals into younger toddlers grind a mix of nuts (hazelnuts, almonds, cashews) and add this to the mix. Avoid nuts if there is a family history of nut allergies. When baby is 9 months plus, try the skin rash test using almond butter on toddlers skin before introducing nut butters not peanuts until 5 years of age).
Basic muffin recipe
3/4 cup oat flour
3/4 cup quinoa flour or buckwheat flour
1/4 cup oats
1 tsp cinnamon
3 tbs sunflower seeds
2 tsp aluminium free baking powder
100 ml pure maple syrup
100 ml cold pressed olive oil
1/4 cup almond milk
Add in 2 cups of grated fruit or grated veg of your choice or a mix of both ie Blueberry and Banana, Banana and Choc Chip, and Carrot, Apple and Zucchini are our favs.
Preheat your oven to 160 degrees celsius. In a large bowl mix dry ingredients. In another separate bowl mix the wet ingredients. Mix the wet ingredients with the dry. Add in grated fruit and or veggies. Line a muffin tray with baking paper cut into squares, and spoon the mixture into the cases. Or grease your muffin tin with a thin layer of coconut oil. Bake in the oven for around 35 minutes. Test with a skewer. Let the muffins cool in the tin before removing.