Apple & Oat Muffins

Name: Apple & Oat Muffins
Prep time: 10 min
Total time: 10 min
Yield: 12
Ingredients: 1 ½ cups wholemeal self-raising flour; 1 cup traditional rolled oats; 1 tsp bicarb soda; 1-2 tsp cinnamon; 1 tbsp Apple Cider Vinegar; 1 tsp vanilla extract; 1 cup peeled &amp; chopped apple; 4 x 25g Nourishing Bubs Apple cubes, defrosted; 4 x 25g Nourishing Bubs Pear cubes, defrosted; ½ cup coconut milk, or milk of your choice; 1 egg, lightly beaten; 2 tbsp coconut oil or light olive oil, melted

These yummy muffins are the perfect snack or even breakfast substitute for children aged 1 year +. They are made with the goodness of rolled oats and wholemeal flour and sweetened with Apples & maple syrup. Feel free to reduce the maple syrup to reduce the sugar content, especially for little ones. You could leave it out, which would make these also suitable for babies 9 month plus. It is important to remember babies and toddlers don't need things as sweet as adults, so don't be afraid to try offering lower sugar / less sweetened options.

Apple & Oat Muffins

Rated 4.5 stars by 2 users

Servings

Prep Time

10 minutes

Cook Time

25-20 minutes

Author:

Nourishing Kitchen

Ingredients

1 ½ cups wholemeal self-raising flour
1 cup traditional rolled oats
1 tsp bicarb soda
1-2 tsp cinnamon
1 tbsp Apple Cider Vinegar
1 tsp vanilla extract
1 cup peeled & chopped apple
4 x 25g Nourishing Bubs Apple cubes, defrosted
4 x 25g Nourishing Bubs Pear cubes, defrosted
½ cup coconut milk, or milk of your choice
1 egg, lightly beaten
2 tbsp coconut oil or light olive oil, melted

View Cart (0) Checkout

Directions

Preheat oven to 180°C and line 12-hole regular muffin tray with liners.
Combine oats, flour, bicarb and cinnamon in a medium bowl and mix to combine.
Combine Nourishing Bubs Apple & Pear purees, coconut oil, egg, apple cider vinegar and coconut milk in a small bowl. Mix together.
Make a well in dry ingredients and pour in wet ingredients. Stir until just combined. Fold in apple.
Spoon mixture into liners, ¾ of the way up. Bake for 15-18 minutes or until cooked through, when tested with a skewer. Due to the presence of fruit, muffins will spoil quickly if left out in warmer temperatures, so best refrigerated or frozen and defrosted as required.

Recipe Note

Note: Light Olive Oil is 'light' due to the light flavour, as opposed to extra virgin olive oil. If you use EVOO, it will have quite a bitter taste, so I wouldn't advise it.