Mini Oaty Fruity Muffins


Today’s recipe probably isn’t going to get you rushing into your kitchen unless you have a toddler in your life.  If you do have a toddler in your life, these little muffins are going to revolutionise snack time!


When it comes to snacks for the Perky Blini, we have a pretty limited rotation of fruit, peanut butter crackers, cheese, and, if we’re feeling calm and non-OCD, maybe a yogurt/fruit ice lolly.  Oh, and anything produced by Ella’s Kitchen or Organix.


Unfortunately, whilst available in Singapore, anything made by the latter 2 companies costs a small fortune.  So I’ve been on the hunt for a suitable, toddler-approved, gobble-worthy replacement.  And, hurrah, after several recipe fails (the disgusted grimace said it all), we have a winner:  mini oath fruity muffins.


They look cute enough to entice a 2 year old to gobble them up and of course 2 muffins is always going to be more popular than just one bar (if your child is as greedy as mine anyway…).  The flecks of brightly coloured fruit give them added appeal.


And the best thing about them (other than the fact you need just 1 bowl, a jug, a muffin tin, and 5 minutes of active time to put them together) is they contain just fruit, oats, milk and an egg – no nasty processed sugar.  They’re nut free too so safe to take to nursery.  Hurrah!


Mini Oaty Fruity Muffins

Makes 24 mini muffins

1 banana, mashed
1 apple, grated
200g quick cook oats
200ml whole milk
1 egg, beaten
1 teaspoon vanilla extact
Couple of handfuls frozen berries (I’ve used both raspberries and blueberries so far)
Oil/butter to grease muffin tray

To make:
  1. Grease a 24 hole mini muffin tin with a little oil or butter.  Pre heat the oven to 180°c/160°c fan/350°f.
  2. Put the oats, banana, berries and apple in a bowl.  Put the egg, milk and vanilla extract in a cup/jug and mix together.  Add together and mix well.
  3. Spoon into the muffin tray.  You’ll have enough to overfill each hole slightly – this is fine as they don’t rise.  Bake in the oven for 20 minutes until cooked through and golden.
  4. Leave to cool in the tin for 20 minutes before gently removing from the muffin tray and cooling fully on a wire wrack.  Store in a air tight container for up to 4 days or freeze for up to 2 months in a ziplock bag.



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