Tuesday, 24 September 2013

No Refined Sugar Breakfast Muffins; great for adults but also for kids

I have some 'cupcake' cases in the cupboard, bought in a moment when I actually needed fairy cake cases but picked up the wrong thing.  They were somewhere between a cupcake and a muffin in size, nearer a muffin so I decided to cook something more substantial to fill them.

Ok, they may look 'parent sized' but my son has a large appetite so he still ate two.  No refined sugar though which can't be bad.  Sorry, just for over 1 year olds though as under 1's can't eat honey.

Ooh, I've just realised while I was writing this up, this is dairy free!  Purely accidental!






Breakfast Muffins - makes 8

Ingredients

1 egg
75ml apple juice
1 tbsp oil (chose something flavourless like rapeseed or sunflower)
50g, 1.5oz grated apple (approx half an apple)
1 ripe banana, mashed
1 tbsp honey
1 tsp vanilla extract
100g, 3.5oz self raising flour
30g, 1oz porridge oats plus an extra 1tbsp to sprinkle
1 tsp baking powder
1 tsp cinnamon
90g, 3oz sultanas (golden raisins)

Method

Preheat the oven to 160oC, 320F.

Mix the first 7 ingredients together (the wet ingredients).  Mix the next 5 ingredients together (the dry ingredients).  Mix the two together but don't go mad, you don't want it fully mixed through.

Put into the cups and then sprinkle with the extra oats.  Bake for 20-25 minutes or until cooked through and springing back when pressed.  If you use proper muffin cases, they may take a little longer.

Leave to cool.  No idea how long they last in a tin, it only lasted two days in our house.  Do leave them to cool fully before eating though, otherwise they tend to stick a bit to the wrappers.  I may try spraying a little spray oil in the cases next time to help them release.


Make it Thrifty:
This is a great way to use bananas which are a little past their best preventing waste.  If you cook them at the same time as there are other things in the oven too it will reduce cooking costs.

8 comments:

  1. mmm they look delicious, wish I could bake :-( Thanks for joining in with Thrifty Thursday

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    1. Ah baking is easy and I've made 1000s of mistakes in my time. I look at them and think they're not perfect!!!

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  2. Oh this is great and dairy free - the hubby will be pleased. If you have any tips for egg free baking for my 9 month old daughter I'd love to hear your advice! Thanks for posting this x

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  3. Loved this recipe, I made them this morning and they turned out great! Also for those wanting to make these for under 1s on finger food you can substitute the honey with rice malt syrup. It is a natural sugar free honey alternative (although I think it tastes more like a subtle golden syrup) and here in Australia it is actually cheaper to buy a jar of rice malt syrup than honey.... Bonus!

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  4. Could you use maple syrup instead of honey or leave out altogether?

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  5. I made them with 1/2 T maple syrup (as my son is still only 11 months) and they are REALLY good. I know that kind of ruins the whole 'no added sugar' thing but if I make them again, I might leave out the syrup/honey altogether as I reckon they would still be tasty without. The proof will be in the pudding or in this case breakfast tomorrow when I give them to my son to taste!

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    Replies
    1. Sorry I didn't reply in time. Yes I used to make no added sugar versions when he was younger but maple syrup or golden syrup would probably both work well. Why not try this recipe or search for other mini muffin recipes (I even have savoury ones!)

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