Pear and Banana Breakfast Muffins
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.
