COURGETTE & BERRY MUFFINS
Looking for the perfect, veg-packed breakfast or midday meal?
Why not try our delicious Courgette and Berry Muffins 🥒🫐 for the Whole Family to enjoy 🙌!
These are great for batch cooking so make plenty and keep them in an air-tight container for easy breakfasts for the whole family.
They also make great finger food for hungry hands during those long summer days and can easily be made gluten free by simply exchanging the flour for your gluten free flour of choice.
- Makes approx 18 mini muffins
- 1 Babease Prune Yoghurt
- 2 Eggs
- 50g Butter, melted
- 50g Apple puree
- 50g Courgette, grated
- 1 Banana, roughly chopped
- 150g Wholemeal or plain flour
- 50g Oats
- 1/2 tsp Baking powder
- 1/2 tsp Bicarbonate of soda
- 1 tbsp Ground seeds or nuts of choice (optional)
- 3 tbsp Berries of choice (we like raspberries or blueberries)
1 Put everything other than the yoghurt, courgette and berries into a food processor and blitz until smooth and creamy. You can add your ground nuts or seeds at this stage if using.
2 Fold in your berries, courgette and yoghurt then spoon into a mini muffin tray and bake for 10 minutes or so at 180 degrees.
3 Leave to cool before removing from the tray.
4 These will keep for 4-5 days in an air-tight container.
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