Whenever I cook these muffins the entire house smells AMAZING. I’m a sucker for a freshly cooked muffin, straight out of the oven and these babies do not disappoint. They are not only tasty and good for you but they’re also super easy and quick to make.
I normally make up a big batch and then freeze them individually. They’re a fantastic food for babies and kids and have been my staple yikes-throw-something-in-the-handbag-we’re-running-ten-hours-late snack for Molly. They’re also great for work lunches too. My big tip is to use silicone muffin trays. You can get them from most supermarkets if you don’t already have some. They make things a tonne easier as you don’t have to grease or line the trays with patty cases.
The raspberries in this recipe can also be taken out if you prefer.
* 2 and 3/4 cups (385g) wholemeal plain flour
* 1 cup rolled oats (95g)
* 150g coconut oil (You could also use cold-pressed extra virgin olive oil if you prefer)
* 100g pitted dates
* 2 teaspoons (7g) baking powder or bi-carb soda
* 3 medium bananas
* 180g apple purée
* 2/3 cup (40g) desiccated coconut
* 430ml milk
* 1 teaspoon of vanilla bean paste or natural vanilla extract
* 1/2 cup of frozen or fresh raspberries
1. Preheat fan-forced oven to 180C. I use silicone muffin trays as I find they cook best and eliminate the need to line the muffin trays with paper cases, however if you don’t have silicone pans line trays with paper cases.
3. Using a food processor, combine the dates, oil and coconut for around 2 minutes (if you don’t have a food processor, finely chop the dates and combine with oil and coconut).
4. Peel and break the bananas into rough pieces and place in the food processor with the date mixture. Combine for another minute (if you don’t have a food processor, you can mash banana with a fork and add to date mixture).
5. Add milk, vanilla and apple purée to the food processor and whiz for another 2 minutes.
6. In a large bowl, combine oats, flour and baking powder.
7. Make a well in the centre of the dry ingredients and pour in the wet mixture. Stir well to combine.
8. Add raspberries and gently mix through.
9. Spoon the muffin mixture into the trays and fill to 3/4 full.
10. Bake in oven for 17-20 minutes. Place a skewer in the centre of one muffin to check if cooked. It will come out clean with no mixture sticking to it. The muffins should be golden brown on top.
This mixture will make 24 muffins.
* I make up a big batch and then wrap them individually in glad wrap and freeze them. They’re great if you’re heading out to lunch with your little one as they travel well and are relatively mess-free.
* If you are buying pre-made apple purée make sure you check for any added sugar. I find the general tubs of purée have added sugar. The baby-food specific jars are just pure apple with no additives and I have also discovered that the organic homebrand tubs are also sugar-free. To make homemade apple purée just stew up apples in a small amount of water and whiz them up in a food processor.
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