Breakfast Muffins
Aileen Cox Blundell
Aileen Cox Blundell
Recipe - Beacon Court
Breakfast Muffins
Prep Time15 Minutes
Servings16
Cook Time25 Minutes
Ingredients
240g (2 cups) wholemeal flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
75g (1/2 cup) sunflower seeds finely crushed
35g (1/3 cup) desiccated coconut
zest orange
60ml (1/4 cup) olive oil
250ml (1 cup) milk
2 eggs
125ml (1/2 cup) Greek yogurt
3 medium carrots grated
2 sweet apples grated
Directions
Makes 36 mini muffins or 16 regular muffins
Start yours and your baby’s day off right with these delicious and super nutritious breakfast muffins. Made using wholesome ingredients like carrots, apples, sunflower seeds, Greek yogurt and wholemeal flour, these muffins are the perfect breakfast finger food for your little one to enjoy in the morning.
INGREDIENTS
- 240g (2 cups) wholemeal flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 75g (1/2 cup) sunflower seeds finely crushed
- 35g (1/3 cup) desiccated coconut
- zest orange
- 60ml (1/4 cup) olive oil
- 250ml (1 cup) milk
- 2 eggs
- 125ml (1/2 cup) Greek yogurt
- 3 medium carrots grated
- 2 sweet apples grated
METHOD
- Preheat oven to 180ºC/350ºF.
- Add the dry ingredients to a bowl and stir well.
- Add the wet ingredients; oil, milk, eggs and yogurt to a large mixing bowl and whisk until smooth.
- Empty in the dry mixture, grated carrot and apple and stir until fully combined.
- Divide the mixture into a lightly oiled mini muffin tin (for mini muffins) or a lightly oiled standard muffin tin.
- For mini muffins - bake for 15 minutes. For standard muffins - bake for 25 minutes. They are done when a skewer comes out clean.
- Leave to cool before serving. Store in an airtight container or freeze for a handy quick breakfast idea.
15 minutes
Prep Time
25 minutes
Cook Time
16
Servings
Shop Ingredients
Makes 16 servings
Dunnes Stores Baking at Home Wholemeal Flour 2kg
€1.59€0.80/kg
Dunnes Stores Baking at Home Baking Powder 200g
€1.15€5.75/kg
Dunnes Stores Baking at Home Bicarbonate of Soda 500g
€1.69€3.38/kg
Dunnes Stores Cinnamon Ground 30g
€1.00€0.03/g
Dunnes Stores Ginger Ground 30g
€1.00€0.03/g
Not Available
Shamrock Medium Desiccated Coconut 200g
€2.69€13.45/kg
Dunnes Stores Loose Orange
€0.49
Dunnes Stores Pure Olive Oil 500ml
€3.69€7.38/l
Dunnes Stores Irish Whole Milk 1 Litre
€1.05€1.05/l
Dunnes Stores 6 Irish Eggs Large
€1.59€0.27 each
Not Available
Dunnes Stores Sweet & Crunchy Irish Carrots 1kg
€1.25€1.25/kg
Dunnes Stores Loose Royal Gala Apple
€0.49
Recipe
Makes 36 mini muffins or 16 regular muffins
Start yours and your baby’s day off right with these delicious and super nutritious breakfast muffins. Made using wholesome ingredients like carrots, apples, sunflower seeds, Greek yogurt and wholemeal flour, these muffins are the perfect breakfast finger food for your little one to enjoy in the morning.
INGREDIENTS
- 240g (2 cups) wholemeal flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 75g (1/2 cup) sunflower seeds finely crushed
- 35g (1/3 cup) desiccated coconut
- zest orange
- 60ml (1/4 cup) olive oil
- 250ml (1 cup) milk
- 2 eggs
- 125ml (1/2 cup) Greek yogurt
- 3 medium carrots grated
- 2 sweet apples grated
METHOD
- Preheat oven to 180ºC/350ºF.
- Add the dry ingredients to a bowl and stir well.
- Add the wet ingredients; oil, milk, eggs and yogurt to a large mixing bowl and whisk until smooth.
- Empty in the dry mixture, grated carrot and apple and stir until fully combined.
- Divide the mixture into a lightly oiled mini muffin tin (for mini muffins) or a lightly oiled standard muffin tin.
- For mini muffins - bake for 15 minutes. For standard muffins - bake for 25 minutes. They are done when a skewer comes out clean.
- Leave to cool before serving. Store in an airtight container or freeze for a handy quick breakfast idea.