Strawberry and Yoghurt Mini Muffins
These Strawberry and Yoghurt Mini Muffins are a super easy little snack or the perfect little finger food addition to a meal. A great way to use up any squishy and too ripe berries, or you can use frozen strawberries. We feature our "Dainty Dozen Oven Tray" here today because it is a GAME changer. Unlike other silicon muffin trays this one isn't floppy, so you don't need to sit it on an oven tray.
Age Recommendation - Most bubs will have no issue tackling a muffin like this from around 9 months without any modification. As we have said before, each bub is different in terms of their development when it comes to eating, so it can be hard to put a specific age range on a recipe. This recipe is suitable as a finger food from 6+months with modification- you might want to add some moisture by dipping it into yogurt, milk, water or another puree to soften the muffin a little more.
This recipe contains wheat, egg and yoghurt- which are all top 9 allergens. They can be easily substituted:
- You can swap egg for flax eggs or apple puree
- You can swap yoghurt for coconut, soy or even oat yoghurt
- You can swap the flour for a gluten free flour
Strawberry and Yoghurt Mini Muffins
Ingredients
- 2 cups of wholemeal or white self-raising flour
- 250 grams of frozen or fresh strawberries (cut into large pieces)
- 2 eggs
- 1 cup of greek yoghurt
- 5 prunes diced
- 1/4 cup of olive oil
- 1/2 cup of water
- OPTIONAL: and not suitable before 1 year of age- 1 tablespoon of honey. If you are making these for older kids for lunch boxes and they would prefer a sweeter muffin.
Directions
- Preheat the oven to 170 degrees
- If you are making these for babies under the age of 1-take all your chopped strawberries and pop them into a microwaveable container with your prunes. Microwave for 30 second bursts, until it is all soft and mushy. Remove from the microwave and use a fork to mix and mash until fairly smooth. For kids over the age of 1- you are only going to do the above step with HALF of your strawberries. The other half will go into your mixing bowl in chunks to add pockets of strawberry into the batter.
- Now, mix your dry ingredients together
- Add in your wet ingredients and then mix it all together
- Fill your "Dainty Dozen Oven Tray" with batter until the are 3/4 full. You will also have enough left for 6 larger muffins or a second batch of mini muffins.
- Cook for 15-20 mins for mini muffins or 30-45 mins for larger muffins- or until skewer comes out clean
- Allow to completely cool before serving or freezing
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