Near our new house, there is this glorious garden with lemon trees full of fruit. On our morning walks with little Lincoln, I often can’t resist picking some lemons to take home. These muffins are delightful for little ones and adults to enjoy for breakfast, morning or afternoon tea time!
Makes 24 mini muffins
Ingredients
150g wholemeal spelt flour, sifted
50g rolled oats
1½ tsp baking powder, sifted
3 medjool dates, seeds removed
100g blueberries (frozen or fresh is fine)
rind of one lemon
120ml milk
45g coconut oil, melted
1 egg, lightly beaten
Method
Grease a mini muffin tray and preheat the oven to 160 degC. Place the dates in a bowl and add enough boiling water to cover them. Soak dates for at least 30mins, before draining and mashing.
In a large mixing bowl, combine the flour, rolled oats and baking powder. In another bowl or mixing jug, whisk the milk and egg together before adding to the flour mixture. Combine gently, before adding the coconut oil, rind, blueberries and dates; mixing until just combined.
Divide mixture evenly into muffin tray, before placing in the oven to bake for 20-25 mins, or until golden on top. Cool completely before serving to your little one!
Lemon & blueberry muffins will last up to five days in an airtight container in the fridge, or frozen for up to three months.
Allergen modifications
To make this dairy free, cow’s milk can be substituted for another milk if needed
To make this egg free, substitute the egg for a chia egg (10g chia seeds in 30ml water)