Baby breakfast muffins

Ingredients:

• 1 cup plain Greek yoghurt (225g)
• 2 medium ripe bananas, mashed (200g)
• 2 large eggs
• 1.5 cups rolled oats (120g)
• 0.5 cups wholemeal flour
• 1.5 tsp baking powder
• 1 tsp baking soda
• Berries to stir through

What to do:

• Preheat oven to 200C, lightly grease 12 cup muffin pan
• Mix yoghurt, bananas and eggs in one bowl
• In another bowl mix all the dry ingredients together
• Add the wet ingredients to the dry and mix.
• Stir thru berries at the end
• Bake for 15 – 20 mins

Spinach and mozzarella muffins

Ingredients:

• ¾ cup self-raising flour
• ½ teaspoon baking powder
• 1 teaspoon Dijon mustard
• 100g baby spinach leaves, stalked removed and very finely chopped (or up to 10 nuggets of frozen spinach, finely chopped)
• 1 spring onion stalk, finely chopped
• 100g mozzarella or swiss cheese, finely chopped
• 2 stems of dill (or any other fresh herb), finely chopped (or a sprinkle of dried herbs)
• 100g unsalted butter, melted
• 125ml full fat cow’s milk (just under ¾ cup) 
• 2 egg, lightly beaten

 

What to do:

• Preheat oven to 190 degrees and grease a 12-hole muffin tray.
• In a bowl sift flour and baking powder together.
• Add in spinach, spring onion, herbs, mustard and cheese and mix until fully combined. Make a well in the mixture.
• In a separate bowl mix the eggs, milk and melted butter, then pour into the well and mix until combined.
• Divide the mixture evenly among the muffin tray and bake in oven for 12-15 minutes until golden.
• Remove from the oven and serve warm or let cool and freeze.

 

Adapted from: https://mumbubnutrition.com/