Pear and Banana Breakfast Muffins

Pear and banana breakfast muffin recipe for weaning baby or toddlers. Dairy and egg free. Great recipe for getting fussy eater to eat more fruit

Prep: 10 mins
Cook Time: 32-34 mins
Total Time: approx. 40 mins
Makes: 12 muffins


DESCRIPTION

A great snack for on the go and perfect for school lunchboxes (minus the ground almonds if you’ve a nut free school)! Suitable for your weaning baby and all the family. These muffins are dairy and egg free.


INGREDIENTS

2 cups self raising flour

1/2 cup ground almonds*

2 pears, grated

1 apple, grated

2 bananas, mashed

2 tsp mixed spice

1/2 cup porridge oats

1 cup oat / calcium fortified soya milk **


METHOD

1. Preheat oven to 180C fan.

2. Grease muffin tin well with oil to prevent sticking.

3. Mix all ingredients together in a large bowl.

4. Spoon into greased tin and pop in the oven to bake for 32-34 mins. They should be golden brown and skewer should come out clean.

5. Leave to cool on wire rack.


NOTES:

Store in an airtight container for a few days or freeze whatever you don’t need in a zip lock bag. Then take out whenever you need and pop straight into lunchbox in the morning - they defrost pretty quickly!

* If bringing to nut free school/ Montessori take out the ground almonds and sub in 1/2 self raising flour

* I’ve made this recipe dairy free but you can use full fat cows milk here of course either.

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