Toddler Superfoods: Blueberry and Cinnamon Oatmeal Muffins

 

There are many foods that play different roles in providing the nutrients and minerals that our bodies need, and these needs will differ depending on the age and the gender of a person. For example, the dietary intake required for a 2 year old boy will differ greatly from what is required for a 45 year old woman.

We’re putting together a collection of recipes that are designed to supply your toddler with the best foods they need for healthy development.

The first recipe in our series are these delicious blueberry and cinnamon oatmeal muffins, which are super easy to make and will have your child asking for more!

The superfoods for toddlers that this recipe includes are:

• Cinnamon
  Did you know that cinnamon can help to regulate blood sugar, which can help stave off any mid-morning energy crashes in your little one? Not only can this spice be used in muffins, but it can be easily added to pancakes, porridge, hot chocolate etc.
• Blueberries
  Blueberries have been ranked as one of the healthiest fruits for years due to their high concentration of antioxidants, and are now considered as great for combatting things like heart disease and diabetes. For a simple summer treat, why not freeze some blueberries and let your kids have them instead of an icy pole on hot days?
• Oatmeal
  Fibre-rich whole grains are a recommended part of every child’s diet, as they allow for the slow digestion and sustained energy stream that kids need to keep active. Choose natural whole grains that haven’t been overly processed for best results.

Ingredients

1 ¼ cups plain flour
1 cup quick-cooking oats
1 egg, lightly beaten
1 cup natural yoghurt (no added sugar Greek is best)
1 cup fresh blueberries, washed
½ cup brown sugar, packed tightly
¼ cup butter, melted
2 tspn baking powder
½ tspn salt
½ tspn ground cinnamon
¼ tspn baking soda
¼ tspn nutmeg

Method

1. Preheat oven to 200°C, and line a muffin tray with muffin cases.
2. In a large mixing bowl, add all dry ingredients and mix until combined.
3. In a separate bowl, mix together the egg, yoghurt and butter, and stir until combined.
4. Add the wet ingredients to the first mixing bowl, and stir until the dry ingredients are just moistened. Fold the blueberries into the mix gently.
5. Fill the muffin cases ¾ full with the batter.
6. Cook muffins in the oven for 18-22 minutes, or until a skewer is inserted and comes out clean. Allow to cool for 5 minutes, and serve warm.