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Pear and banana breakfast oat and almond muffins
Yummy breakfast muffins, perfect for cooking with kids! Pear and banana breakfast oat and almond muffins, freezer and kid friendly!
4.56
from
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Course:
Breakfast
Cuisine:
Modern Australian
Prep Time:
5
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
24
mini cupcakes
Calories:
119
kcal
Author:
Kylie
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Ingredients
▢
1
pear
peeled and grated
▢
2
mushy bananas
▢
2
cups
self raising flour
▢
½
cup
coconut oil
melted
▢
¾
cup
milk
▢
½
cup
rolled oats
▢
½
cup
flaked almonds
▢
1
teaspoon
cinnamon
▢
1
teaspoon
vanilla
Instructions
Preheat oven to 180 degrees.
Combine all the ingredients in a large bowl and mix.
Fill 24 mini cupcake holes with the mixture.
Bake at 180 degrees for 15 minutes or until golden.
Nutritional Information
Serving:
1
piece
|
Calories:
119
kcal
|
Carbohydrates:
13
g
|
Protein:
2
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
1
mg
|
Sodium:
143
mg
|
Fiber:
1
g
|
Sugar:
2
g
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