On the weekend, my parents came over after going to the market with a massive container of raspberries. The kids were over the moon, I haven’t been buying them much because they’re back to being expensive and not that nice anyway. But the thing with these big punnets is the raspberries on the bottom get kinda smushed. Soft fruit + young kids = stained clothes that are virtually impossible to clean. Step in, The Mother Daughter Baking Team.
I’m getting really sick of Louis not eating his breakfast, and our mornings are just too rushed to for me to argue with him about it. And heaven forbid I try to feed the one year old. I knew he’d eat some variety of cake though, so breakfast was the course I had in mind when we set to work.
We threw in all our favourite ingredients, making sure we added oats to keep them breakfast friendly, and success! All three kids ate a very hearty, decent breakfast by consuming these.
The beautiful raspberry scent and flavour sings through, and I’ll add extra nutrition to everything I can in every way I can. Mushy fruit is at its best for baking, so fresh eating not so much, but who doesn’t like added sweetness in their cakes? My kids are unaware whether there’s sugar added to treats or not, so the fruit and vanilla were enough for their pallets. But if you have more of a sweet tooth, a tablespoon of honey should do the trick.
These are a perfect breakfast, or a great little morning tea with a cup of coffee.
Raspberry Mini Muffins
Ingredients
1/2 a cup of rolled oats
1/2 a cup of wholemeal self raising flour
1 tsp of baking powder
1/4 of a cup of melted extra virgin coconut oil
1 tsp of vanilla extract
1 tbls of honey
1/4 of a cup of full cream milk
3/4 of a cup of fresh or frozen raspberries
*Makes 20
Method
1. Preheat the oven to 180°c.
2. In a large mixing bowl add all the ingredients and mix well with a rubber spatula until a smooth batter forms. Note that the oats have been kept whe so they will retain their texture. If you want a smooth cake, blitz them in the food processor.
3. Grease or line a mini muffin tray and spoon in the mixture until the trays are almost full. They will rise, but not much.
4. Bake for 15-18 minutes or until a toothpick inserted into the centre comes out clean.
5. Cool on a wire rack. Note the missing one, my co-chef couldn’t wait!
There you have it, so simple, but still so tasty. And the kids got them off the bench and fed themselves breakfast this morning. Sleep in for this mummy, score! These are definitely new favourite thing in this house, our favourite combination, healthy and yummy!
Nutrition facts based on one mini muffin.
