These Mandarin Crumble Breakfast Muffins are one of those simple recipes that feel a little bit special. Sweet banana and juicy mandarins pair perfectly together, while a lightly crunchy crumb topping gives them that bakery-style finish.

Naturally sweetened with fruit and with no added sugar in the muffin batter, these make an easy breakfast, lunchbox snack or afternoon tea. The bananas provide natural sweetness and moisture, while the olive oil and coconut yogurt add healthy fats to help keep little tummies fuller for longer.

The fresh mandarin juice adds a lovely citrus flavour without being overpowering, and the little pieces of mandarin throughout the muffins create juicy bursts in every bite. The mandarin on top also makes them look extra pretty while giving a hint of what’s inside.

We used spelt flour for a wholesome texture, but plain flour works beautifully too if that’s what you have on hand. Plain flour will give a slightly lighter and fluffier muffin, while spelt adds a little extra nuttiness.

These muffins are perfect for cooler weather when mandarins are in season and make a great grab-and-go option for busy mornings. They’re easy to bulk prep, freezer-friendly, and suitable for the whole family.

As always, be sure to adapt the mandarin pieces to your child’s age and chewing abilities. For younger babies, finely dice the fruit and omit the decorative segments on top.

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Mandarin Crumble Breakfast Muffins

Prep Time 10

Cook Time 18

Total Time 28

Servings 12

Suitable For 6m+

Metric - US Customary Units

Ingredients

Wet Ingredients:

2 large bananas (220g peeled, we used frozen)
125 ml mandarin juice (from approx. 2-3 mandarins)
80 ml olive oil (can sub with coconut)
2 tbsp coconut yogurt
1 tsp apple cider vinegar
1 tsp vanilla extract (optional)

Dry Ingredients:

150 g spelt flour (or plain flour)
35 g rolled oats
1 tsp bicarbonate of soda
1 tsp baking powder

Add Ins:

1/2 mandarin (peeled and cut into small chunks - use the remaining fruit from juicing where possible. Finely dice for babies under 18 months)
1/2 mandarin (6 segments, sliced in half lengthways for decorating - omit under 18 months)

Crumb Topping:

30 g spelt flour (sub with plain)
2 tbsp rolled oats
1.5 tbsp coconut sugar (omit under 12 months)
1 tbsp olive oil

Instructions

Preheat the oven to 180c/350f and line a muffin tray with 12 regular liners or 6 jumbo liners.
Add the bananas to a large bowl and mash until smooth. Stir through the mandarin juice, oil, coconut yogurt, apple cider vinegar and vanilla, if using.
Add the flour, oats, bicarb soda and baking powder, along with the chopped mandarin pieces. Fold gently until just combined.
Divide the batter evenly between the muffin liners.
Press two mandarin halves gently into the top of each muffin, leaving the fruit slightly exposed.
In a small bowl, mix together the crumb topping ingredients until clumps form. Sprinkle generously over each muffin.
Bake for 18-20 minutes for 12 regular muffins or 25-30 minutes for 6 jumbo muffins, or until risen, lightly golden and a toothpick inserted into the centre comes out clean.
Allow to cool in the liners for 10 minutes before transferring to a cooling rack. These feel softer than normal when cooling as they have the extra wetness from the mandarin chunks, and mashed banana to keep them soft for days, but they will continue to firm up as they cool.