As a parent suddenly finding myself without our regular childcare, on ‘lockdown’ in our home and hearing the word ‘SNACK!’ approximately 1000 times per day I know how important it is to have some cheap easy options on standby. We usually make these little muffins about once a week as an activity and to make sure we have a little stock of healthy homemade treats for a cake obsessed toddler.
Easy and adaptable
This fail-safe recipe is so easy my two-year-old can do it with minimal assistance but without careful supervision, there would be a maximal mess (and sampling of the ingredients). Most of the ingredients can be substituted to suit your tastes or access to ingredients, for example, we have made them with banana puree instead and they have turned out just fine. This recipe is refined sugar-free so I don’t feel terrible when its the only thing I can convince my toddler to willingly eat.
Baby-led and beyond
Mini muffins are the perfect size for little hands and this recipe is suitable for baby-led weaning once your child is able to confidently chew whole foods. This recipe is easily doubled to make full-size muffins which would be great for older kids or adults looking to reduce their sugar intake. It makes around 18 mini fruity muffins (more or less depending on the dried fruit you use) and they keep for several days in an airtight container.
Fruity mini muffinsPrint This
- 180g apple puree (equivalent to two small pouches)
- 1/2 cup plain flour (about 64g)
- 1/2 cup porridge oats (about 50g)
- 1/2 cup of sultanas (or any dried fruit)
- 2.5 tablespoons vegetable oil (or any neutral tasting light oil)
- 1.5 teaspoons baking powder
- 1/2 teaspoon of cinnamon
Preheat the oven to 180*c/gas mark 4 | Grease a mini muffin pan and set aside
1: In a large bowl mix the apple puree and oil, I use a whisk and let my toddler do most of the work (don’t worry you cant overmix at this stage!)
2: Add the flour, oats, baking powder and cinnamon and mix until just combined, you can use a wooden spoon or a silicone spatula for this step.
3: Next add the dried fruit (make sure you save a few as a thankyou/distraction for your little helper) and stir to combine
4: Use a spoon to portion into the prepared muffin tin
5: Bake at 180 degrees for around 10-12 minutes (until an inserted skewer or cocktail stick comes away clean)
* Make sure the oil you use for this recipe is neutral tasting (olive oil or coconut oil would be overpowering) * Most of the ingredients can be substituted with success experiment to suit your own tastes or ingredient availability