Toddlers have small tummies. And these fruity muffins are the perfect snack to keep them going until their next meal.
When’s a good time to serve these?
Most toddlers need a morning and afternoon snack. These are perfect at any time. You can even serve them as part of a lunch or dinner! It’s good to change things up.
READ MORE: Typical feeding schedule for a toddler
Why do they contain Ready Brek?
Instant porridge is usually fortified with iron, an important nutrient for growing toddlers and often lacking. You don’t need special ‘baby’ porridge and most own brand versions are fortified along with the branded Ready Brek.
READ MORE: 9 Every day iron-rich foods
Are they OK for babies and adults too?
These muffins contain a minimal amount of added sugar. If you’re making them for babies under a year it’s best to leave it out. After that, small amounts of added sugar is OK as long as it’s in otherwise nutritious food.
And they got the thumbs up from my Dad, a Type II diabetic who was delighted with such a healthy snack!
Are frozen berries OK to use?
Berries are expensive to buy and they can go mouldy quite quickly. So frozen berries are a great alternative. However, the Food Safety Authority recommend that you cook imported berries before eating them as a result of outbreaks of norovirus and hepatitis A virus in imported frozen berries across Europe in recent years.
What do you need…
I know this looks like a long-list of ingredients (it is!) but believe me you’ll have them gathered in no time at all!
1 1/2 cups smooth porridge (like Ready Brek or own brand equivalent)
1/2 cup plain flour
1/2 cup dried coconut (leave it out if you don’t have any or don’t like it and add an 1/2 cup flour)
1/4 cup milled flaxseed (great for keeping things moving!)
3 large eggs
1 1/2 tsp baking powder
1 tsp cinnamon
2 ripe mashed bananas
1/4 cup rapeseed oil
1 tsp vanilla extract
1/4 cup sugar (if you’re making these for babies under one, then leave the sugar out)
1 cup fresh or frozen blueberries
Pinch of salt (leave out for under ones)
What you need to do…
- Pre-heat your oven to 180C
- Spray a mini muffin tray with oil
- Mix the dry ingredients together
- Mix the wet ingredients together (excluding the berries)
- Add the wet ingredients to the dry ingredients and combine (don’t over mix)
- Gently stir through the berries
- Spoon into your mini muffin try
- Bake for about 18 minutes
- Leave in the tin for 10 minutes
- Loosen the edges with a knife, gently take them out and finish cooling on a wire tray
- You can freeze for up to 3 months