What I love about these Wholefood Breakfast Muffins is the simplicity in prep work as well as the convenience in providing a quick, healthy and nutritional option for my toddler. They are also dairy, egg, nut and refined sugar/syrup free so those with a dietary intolerance/allergy have more options. Tasting equally as good, even lunchbox friendly for the schools who have a zero nut policy.
Another healthy addition to the Breakfast Muffin is the suitability for breastfed babies who are sensitive or colicky to the amount of dairy and egg in the mums diet. With no gassy tummy triggers and the use of oats and a solid healthy fat profile, this is the perfect snack for milk making mums.
Breakfast Muffin Recipe
- 1.5 cups Oats
- 1/4 cup Chia Seeds
- 1 giant Banana
- 3 Medjool Dates, pitted
- 1/3 cup Extra Virgin Olive Oil
- 1/3 cup water
- 2 tsp Vanilla extract
- 1 tsp cinnamon
- 1 tsp Bicarb Soda
Preheat oven to 170° fan-forced and grease your mini muffin tray with a vegan butter or oil.
Blend all ingredients together in a processor until well combined then fill your mini muffin tray generously.
Bake for approx 18-20 minutes and allow to cool before removing from the tray.
Enjoy the delicious moist taste of nothing but the best ingredients to serve your body!!
Made with Love