A healthy breakfast is the perfect way to kick start a wonderful new day. But let’s face it; when looking at recipes for kids it’s often quite difficult to get this message across to your toddler, especially if mornings are a rush to get ready for playschool and work! This means a nutritious breakfast is usually forgotten in the haste to get going. Not to worry, a healthy morning muffin can be just the ticket to getting some scrumptious morning goodness into every member of your family, even when they’re on the go!
Quite often, the way food is presented can play a part in how willing your child will be to eat it all up. It’s often said that muffins look a little like cupcakes, so telling your child that they are eating healthy breakfast cupcakes could be half the battle won…
This delicious breakfast muffin recipe is very versatile and can be adapted in many ways. It contains eggs, which provide protein, and oats for fibre and slow-releasing carbohydrates for sustained energy. By adding pumpkin, carrot and banana, you are ensuring that your child gets a healthy boost of fibre, potassium, vitamin C, beta carotene, vitamin B and vitamin A. It’s a perfect breakfast munch or anytime snack that ticks all the boxes!
This recipe makes 20-24 standard-sized muffins, or 48 mini muffins. They’re also suitable for freezing, so you could keep a stash at the ready for hungry little tummies, or grown up ones…
Banana, Pumpkin, Carrot, and Rooibos Breakfast Muffins
- 1 Cup of honey
- 1/3 Cup plain or vanilla yoghurt
- 1/3 Cup Laager Rooibos tea, made
- 1/4 Cup butter, softened
- 3 Eggs
- 1 Cup pumpkin puree
- 1 Cup carrots, finely shredded (about 2 medium carrots)
- 2-3 Bananas, very ripe and mashed (the riper the better)
- 1 Cup quick oats
- 1 Cup whole-wheat flour
- 1 Cup cake flour
- 1 Teaspoon Salt
- 2 Teaspoons bicarbonate of soda
- 2 1/2 Teaspoons cinnamon
- 1/8 Teaspoon nutmeg (optional)
- Preheat your oven to 200°C.
- Cream together the honey, yoghurt and butter.
- Take the Rooibos tea and add it to the creamed mixture.
- Add the eggs, pumpkin, carrots, and bananas, mixing well.
- Add all the dry ingredients: oats, flours, salt, bicarbonate of soda, cinnamon and nutmeg and mix until combined.
- Scoop the batter into greased mini or regular muffin tins. You can use cupcake liners if you prefer.
- Bake at 200°C for 12-15 minutes for mini-muffins, 15-18 minutes for regular muffins or until toothpick comes out clean.
- Remove the muffins from tins and allow to cool on a cooling rack.
Teething tip: You can make and freeze the mini muffins for a teething toddler, and give them a frozen one when gums are hurting, as this helps to sooth the area around the emerging tooth, while adding some taste to the soother.
What do you give your child for breakfast? Share here, so that we can all learn together. And don’t forget to tell us how your muffins turned out!