These little muffins are a great snack, served here with some fresh fruit and natural yogurt for a balanced morning or afternoon snack. Don’t restrict these to just toddlers though, they got the thumbs up from the grandparents too. My Dad, a Type II diabetic was delighted with such a healthy snack! I’ve used smooth instant porridge in place of the usual porridge oats. Instant porridge is usually fortified with iron, an important nutrient for growing toddlers and often lacking. You don’t need special ‘baby’ porridge and most own brand versions are fortified along with the branded Ready Brek.

Toddler Muffins


What do you need…


1 1/2 cups smooth porridge (like Ready Brek or own brand equivalent)

1/2 cup plain flour

1/2 cup dried coconut (leave it out if you don’t have any or don’t like it and add an 1/2 cup flour)

1/4 cup milled flaxseed (great for keeping things moving!)

3 large eggs

1 1/2 tsp baking powder

1 tsp cinnamon

2 ripe mashed bananas

1/4 cup rapeseed oil

1 tsp vanilla extract

1/4 cup sugar (if you’re making these for babies under one, then leave the sugar out)

1 cup fresh or frozen blueberries

Pinch of salt (leave out for under ones)


What you need to do…

  • Pre-heat your oven to 180C
  • Spray a mini muffin tray with oil
  • Mix the dry ingredients together
  • Mix the wet ingredients together (excluding the berries)
  • Add the wet ingredients to the dry ingredients and combine (don’t over mix)
  • Gently stir through the berries
  • Spoon into your mini muffin try
  • Bake for about 18 minutes
  • Leave in the tin for 10 minutes
  • Loosen the edges with a knife, gently take them out and finish cooling on a wire tray
  • You can freeze for up to 3 months





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