My Baby’s First Breakfast Muffins
Aileen Cox Blundell
Aileen Cox Blundell
Recipe - Beacon Court
My Baby’s First Breakfast Muffins
Prep Time5 Minutes
Servings6
Cook Time25 Minutes
Ingredients
1 ripe banana
1/2 cup peanut butter or tahini
1 egg
3/4 cup oats
1 tsp baking powder
1/2 cup crushed mixed seeds
1 tsp cinnamon
Directions
INGREDIENTS
- 1 Ripe Banana
- 1/2 Cup Peanut Butter or Tahini
- 1 Egg
- 3/4 Cup Oats
- 1 Tsp Baking Powder
- 1/2 Cup Crushed Mixed Seeds
- 1 Tsp Cinnamon
METHOD
- Preheat the oven to 180°C / 350°F.
- Mash the banana in a bowl until smooth and creamy.
- Add the remaining ingredients and stir well until fully combined.
- Divide the mixture into a muffin tin (makes 12 mini muffins or 6 regular muffins).
- Bake for 15–20 minutes for mini muffins, or 25–30 minutes for regular muffins, until a skewer comes out clean.
- Serve with a side of berries to help with the absorption of iron.
5 minutes
Prep Time
25 minutes
Cook Time
6
Servings
Recipe
INGREDIENTS
- 1 Ripe Banana
- 1/2 Cup Peanut Butter or Tahini
- 1 Egg
- 3/4 Cup Oats
- 1 Tsp Baking Powder
- 1/2 Cup Crushed Mixed Seeds
- 1 Tsp Cinnamon
METHOD
- Preheat the oven to 180°C / 350°F.
- Mash the banana in a bowl until smooth and creamy.
- Add the remaining ingredients and stir well until fully combined.
- Divide the mixture into a muffin tin (makes 12 mini muffins or 6 regular muffins).
- Bake for 15–20 minutes for mini muffins, or 25–30 minutes for regular muffins, until a skewer comes out clean.
- Serve with a side of berries to help with the absorption of iron.