Healthy Cheese and Veggie Omelette Muffins

These healthy little breakfast bites are great for the January diet or generally for a quick, healthy and nutritious breakfast on the run. They're fab for little ones, my girls are big fans, and they're also good as a weaning finger food for tots.

The recipe below is only for four muffins, but if you're into food prep, you could bulk cook and re-heat when you want - each eggy muffin is approximately 83 calories (MyFitnessPal). 

They're so easy that aside from putting into the oven - my two girls prepared them themselves this morning (they're four and almost two) so if you are challenged in the kitchen, these are a great starting point.

You can also add whichever vegetables you either have to hand or are your kids' preference - mine love broccoli, peppers and sweetcorn, but you could use any type of vegetable leaf here too, peas or anything you like.

Healthy Cheese and Veggie Omelette Muffins

Here's how: 

• x2 large eggs
• Splash of milk (about 50ml)
• 25g Cheddar
• !/2 red pepper
• Handful cooked broccoli florrets
• Salt & pepper, to taste

Pre-heat the oven to 200 degrees and line a muffin or cake tin with x4 muffin cases.

If you need to cook the broccoli, do so, and rough chop into small, bite-sized pieces and set aside. Chop the pepper into small pieces too and set aside.

Now in a jug, crack the two eggs, add the splash of milk and season to taste, then mix well and add the grated cheese, cooked broccoli and the pepper pieces. 

Healthy Cheese and Veggie Omelette Muffins

Pour into the four muffin cases and place into the oven to bake for 20-25 minutes or until firm and muffin-like. Enjoy! 

Mini Weaning Banana and Oat Breakfast Muffins

These are such a fantastic finger food for babies and toddlers in the weaning stage and I've experimented with a few varieties for both taste, texture and popularity amongst my two girls. These are definite winners. 

The original inspiration was from the 'queen of wean'; Annabel Karmel's, Banana Muffins, but I have played around with the ingredients, quantities, and also added natural yoghurt and energy-giving porridge oats, and am satisfied these are slightly less crumbly (and messy) than her fantastic version. These also work with peach puree and these go down well too!

I've also given ingredient quantities in tablespoon measurements here, because I do appreciate that not everyone jumps up at the crack of dawn, wanting to make muffins and the effort of measuring out and getting out scales might be off-putting. Not so with these, they take less than ten minutes to prepare and 12 minutes in the oven, plus cooling time. Win, win.

These freeze well, but frankly if you have more than one child and another adult in the house, keep them in an airtight container for up to three days - they won't last that long!

The below makes 18 mini muffins. 

Mini Weaning Banana and Oat Breakfast Muffins

Here's how:

• 1 banana
• 2 tbsp brown sugar
• 1 egg
• 4 tbsp wholemeal flour
• 2 tbsp olive oil
• 2 tbsp porridge oats
• 2 tbsp natural yoghurt (full fat)
• 1/2 tsp cinnamon
• 1/2 tsp bicarb
• 1/2 tsp vanilla extract

Firstly pre-heat the oven to 180 degrees and line a baking tray with mini muffin or cupcake cases. 

Peel and mash the banana well in a small bowl and set aside.

In a mixing bowl whisk the egg and sugar together and then add the oil, vanilla extract and yoghurt and mix well. 

Now sift in the wholemeal flour and add the bicarb, cinnamon and porridge oats and stir again till all is combined.

Spoon the mixture into the muffin cases to about even level, about a heaped teaspoon into each is perfect for small bites.

Place into the oven on the middle shelf and bake for 12 minutes or until the tops are golden brown and a cocktail stick goes in and comes out clean.

Mini Weaning Banana and Oat Breakfast Muffins

Set aside and leave to cool for at least five minutes before serving. Enjoy! 

Mini Weaning Banana and Oat Breakfast Muffins