Sugar free Cocoa Muffins (24m+) (Make 3 – 4 muffins)
The Sugar free Cocoa Muffins are tailor-made for toddlers aged 24 months and up. Packed with the goodness of cocoa, Greek yogurt, and a touch of honey, they strike the perfect balance between flavor and nutrition. Enhanced with vanilla extract and a delightful sprinkle of desiccated coconut and rolled oats, these muffins are a sensory delight for your growing tot.
Ideal as a breakfast, wholesome snack or a mini dessert.
Ingredients:
• 1 egg
• 1/2 cup milk
• 2 tbsp Greek yogurt
• 2 tbsp cocoa powder
• 2 tbsp melted butter
• 4 tbsp honey (adjust to taste)
• 1/2 tsp baking powder
• 1 cup all-purpose flour
• 1/2 tsp vanilla extract
• Desiccated coconut (for topping)
• Rolled oats (for topping)
Method:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a mixing bowl, whisk the egg until well beaten. Add the milk, Greek yogurt, melted butter, and vanilla extract to the egg. Mix until well combined.
4. In a separate bowl, sift together the all-purpose flour, cocoa powder, and baking powder. Gradually add this dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the muffins dense.
5. Stir in the honey. Adjust the amount to your toddler’s taste preferences; you can use less or more depending on how sweet you want the muffins to be.
6. Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.
7. Bake in the preheated oven for approximately 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.
Storage Tip:
For the best taste and freshness, we recommend consuming these Cocoa Muffins within 1-2 days.
To extend the freshness of muffins, it’s best to store them in an airtight container in the refrigerator or freezer.
Happy munching!