Apple and Pear Crumble Mini Muffins

I made these as mini muffins but you could also make them as large muffins. They were a real treat and not too sweet for little tastebuds either. They are more fruit than cake with as little added sugar as possible. The crumble topping adds a delicious crunch to the muffins and contains almond meal for protein and oats for extra fibre. 

You will need to make two mixtures in this recipe. The muffin base is added to the muffin tins first and then a pinch of crumble topping is placed on each muffin. I recommend using silicon muffin trays or lining each first with paper cases.

Apple and Pear Crumble Mini Muffins

Muffin Base

I apple, finely diced into 1/2 cm cubes

1 ripe pear, finely diced into 1/2 cm cubes

3 tbsp raw brown sugar

1 cup wholemeal self-raising flour

1/2 tsp mixed spice

2 tbsp canola oil

1 egg, lightly beaten

50mL low fat milk (optional)

Crumble Topping

1/4 cup self-raising flour

1/4 cup almond meal

1/4 cup oats

3 tbsp raw brown sugar

35g margarine

1. 
   
   Add apple, pear, and sugar to a saucepan. Cook with lid on until fruit is soft. Set aside to cool.
2. 
   
   For muffin base: Combine sugar, flour and spice in a large bowl. Fold through fruit and remaining ingredients gently until just combined. You may not need to use all the milk. This will depend on the ripeness and water content of the fruit used.
3. 
   
   For crumble topping: Combine all dry ingredients in a bowl. Rub through margarine until cumbly and well combined.
4. 
   
   Place a teaspoonful of muffin mix into each paper case
5. 
   
   Top muffin mix with a good pinch of crumble topping
6. 
   
   Bake in a moderate oven for 15-20 min or until crumble starts to colour and muffin is cooked through. Longer cooking times will be needed if making full sized muffins.

Banana Berry Muffins

These muffins are super healthy and perfect for a kiddies lunchbox. They are high in fibre, full of fruit and antioxidant rich blueberries, and also contain very little sugar. The sugar can even be omitted from the recipe if you are feeding toddlers or 9-12mth olds. However, if omitting the sugar, my husband highly recommends a liberal spread of margarine and honey.

 

I often buy more bananas than I need. Most bananas get eaten pretty quickly around here, but a few will inevitably start to brown and spread that sickly sweet overripe banana smell that we are all so familiar with. I like to peel these overripe bananas, wrap them in cling film, and then freeze them to use later. They are an absolute staple in my freezer. Once defrosted, they can be used as a sugar substitute in cakes, muffins, pikelets, smoothies, and other desserts.

 

 

 

 

Banana Berry Muffins

2 large overripe bananas, mashed

1 apple, finely grated   

150g frozen blueberries

1 egg, lightly beaten

2 tbsp Light Greek yoghurt

75mL canola oil

1/2 cup milk

1 cup SR flour

1 cup wholemeal SR flour

2tbsp brown sugar

1. Line large muffin tin with 12 paper cases
2. Sift flours into a large bowl and mix well with the sugar
3. Combine all wet ingredients together in another bowl
4. Gently fold in wet ingredients to the flour mix, until just combined
5. Spoon into paper cases
6. Bake in moderate oven (180 degrees) for about 30 min or until lightly golden and skewer comes out clean

Pumpkin Muffins ('Orange Cakes')

As I was preparing a puree of steamed pumpkin for my six month old daughter, I had an idea. Pumpkin muffins! How could I not be inspired by the most vibrant and sweet orange flesh of a Kent pumpkin. The puree tasted divine on its own (although I must admit, Harper didn't think so...). And I was right that it could be turned into delicious 'orange cakes' too. A big thumbs up from two year old Coco.

To make these into a nutritious treat for toddlers, I have added extra fresh and dried fruit to this recipe. Wholemeal flour is also used, and canola oil for its omega-3 content.  

Pumpkin Muffins

(Makes 12 large muffins)

I cup puree pumpkin

1 apple, finely grated

1/2 cup sultanas

Juice of 1/2 lemon

60g organic honey

2 eggs, lightly beaten

1/2 cup canola oil

1/2 cup light Greek yoghurt

1 cup plain SR flour

1 cup wholemeal SR flour

1/2 tsp mixed spice

1. Preheat oven to 180 degrees and line a large muffin tin with paper cases.
2. Put pumpkin, fruit, lemon juice, honey, eggs, canola, and yoghurt into a large bowl. Beat until well combined.
3. Combine dry ingredients and spice in a second bowl.
4. Gently fold wet ingredients into dry until just combined.
5. Bake for about 30min or until tops start to colour.