These breakfast muffins are the perfect way to provide a healthy, balanced breakfast on the go! Bake and then pop in an airtight container ready for the next couple of days…you can even freeze!
Ingredients
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-3/4 cup (187ml) vegetable oil
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2 medium eggs, whisked
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1 cup (125ml) Greek yoghurt
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1/2 cup (125ml) maple syrup or fruit puree
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1 teaspoon vanilla bean paste or extract
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2 cups (250g) wholemeal spelt flour
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2 teaspoons baking powder
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1/2 cup (45g) oats
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1 cup (175g) fresh or frozen blueberries
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4 tablespoons lemon curd
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1/4 cup (30g) granola to sprinkle on top (optional but may not be suitable is baby is under 12 months if it contains honey)
Method
- Preheat the oven to 180°C and grease or line a 12 hole muffin tray with cases
- In a large bowl, mix together the oil, eggs, yoghurt, syrup and vanilla
- Sift the flour and baking powder into the mixture – whisk to combine
- Gently fold the oats, blueberries and lemon curd into the mixture
- Divide the mixture evenly between the muffin cases and sprinkle with granola, if desired
- Bake your muffins in the oven for 20-25 minutes, or until golden brown and a knife comes out clean from the centre to show that they are cooked through
- Serve once cooled

Served
The EasyMat Mini, portable open suction tray. View our EasyMat Mini range here.
Click here to see more EasyTots family and baby led weaning friendly Recipes.