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Mandarin Crumble Breakfast Muffins
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Mandarin Crumble Breakfast Muffins

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
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.

Storage

Store in an airtight container at room temp for 3 days, in the fridge for 5 days or freezer for 2 months