After nearly two years of homeschooling, we are finally back to full-blown school with snack times and unearthly early mornings. Which comes to my need to find some nourishing breakfast staples that can be made in a jiffy and will keep the kids going till snack time in school. Our roster typically includes fruit / nut butter / maple syrup topped porridge, vegan oat chia seed pancakes, buttered honey toast, grilled cheese toast, dosa/ uttapam and buttermilk pancakes, with a side of storybook time.
There are some mornings when the struggle to get anything in order, on schedule, seems truly impossible. It is for those days, that I would stash these freezer friendly muffins, because there’s no way a kids going to turn down anything in a cupcake wrapper, for breakfast! Ideally I would try and substitute a healthier grain than flour, but honestly, I believe that we should be giving our kids everything in moderation (and the whole oats, apple, and milk are great for balancing out this breakfast treat).
Ingredients:
- 100 + 50 gm muesli of choice, I went with a zero sugar one (linked here)
- 160gm all purpose flour
- 1 tsp baking powder
- 50gm light brown sugar or coconut sugar
- 250ml milk of choice
- 1 apple, grated
- 2 tbs oil of choice (I used coconut)
- 3 tbs unsweetened nut butter (I used a mix of almond & peanut)
- 4 tbs demerara sugar
Method:
- Preheat the oven to 200*c and line a cupcake tray with paper liners.
- In a small jug, mix together the milk, 2 tbs of the nut butter, oil and appla.
- In a medium bowl, mix together the dry ingredients- 100gm of muesli, light brown sugar, baking powder and flour.
- Now pour the wet mixture into the dry mixture and gently mix to combine. Scoop into the lined muffin tin.
- In a small bowl, combine the remaining muesli, the demerara sugar and remaining 1 tbs of nut butter. Use this crumble as a topping for your muffins, roughly 1 tbs per muffin.
- Bake for 25 minutes till dry to touch.
