Healthy Tropical Lunch Muffins

Name: Healthy Tropical Lunch Muffins
Total time: 3600 s
Yield: 34 servings
Cuisine: British
Ingredients: 300 g finely chopped pineapple (can be frozen); 300 g finely chopped mango (can be frozen); 1 large carrot, finely grated carrot; 1 1/2 large ripe bananas; 2 tbs chia seeds; 1/2 cup apple sauce (or cooked apple); 2 tsp Ceylon cinnamon; 2 tsp natron; 4 tbs cold pressed olive oil; 600 ml sifted spelt flour; 200 ml oats

Christine Innstrand @chrinn

Baby and child friendly (from 6 months) . Sugar Free and and no artificial sweeteners. Naturally fresh and sweet from the fruit.

Christine Innstrand @chrinn

Baby and child friendly (from 6 months) . Sugar Free and and no artificial sweeteners. Naturally fresh and sweet from the fruit.

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Ingredients

1 hr

34 servings

300 gfinely chopped pineapple (can be frozen)
300 gfinely chopped mango (can be frozen)
1large carrot, finely grated carrot
1 1/2large ripe bananas
2 tbschia seeds
1/2 cupapple sauce (or cooked apple)
2 tsp Ceylon cinnamon
2 tspnatron
4 tbscold pressed olive oil
600 mlsifted spelt flour
200 mloats

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Steps

1 hr

1

Mix pineapple, mango, carrot, apple sauce, olive oil and chia seeds in a bowl
2

Mash the bananas and and to the fruit mix
3

Sift the flour into the fruit mix. Add cinnamon and natron. Use a spatula to gently mix the ingredients into the fruit mix.
4

Add in the oats and gently mix with the spatula.
5

Pour the mix into muffin trays (estimated 1 topped tbs batter per muffin)
6

Cook at 180 degrees for 22-25 minutes
7

Let’s them cool down and they enjoy!
NB! If you are making these for children: Make sure to create a safe eating environment, stay within arm’s reach of a baby at mealtime, and familiarize yourself with the list of common choking hazards.