Gruffalo Crumble Muffins

Name: Gruffalo Crumble Muffins
Ingredients: 30 g coconut oil; 120 g wholemeal flour; 40 g rolled oats; 60 g caster sugar; 3 eggs; 1 tsp vanilla essence; 4 tbsp maple syrup; 130 g coconut oil; 1 Small carrot (Grated); 160 g wholemeal flour; 60 g rolled oats; 1 tsp baking soda; 1 tsp baking powder; 1 tsp cinnamon; 100 g blueberries; 100 ml Arla® Big Milk 2L; apricots (Sliced into circles); raisins

Create your own treasure trove for the kids with this delicious recipe for Gruffalo crumble muffins!

Ingredients

For the crumble topping

30 g Coconut oil
120 g Wholemeal flour
40 g Rolled oats
60 g Caster sugar

For the muffins

3 Eggs
1 tsp Vanilla essence
4 tbsp Maple syrup
130 g Coconut oil
1 Small carrot (Grated)
160 g Wholemeal flour
60 g Rolled oats
1 tsp Baking soda
1 tsp Baking powder
1 tsp Cinnamon
100 g Blueberries
100 ml Arla® Big Milk 2L

For the Gruffalo eyes (optional)

Apricots (Sliced into circles)
Raisins

Instructions

Step 1

Preheat oven to gas mark 6/200°C/Fan 180°C and line a 12 hole muffin tin with cupcake cases.

Step 2

Start by melting coconut oil for the crumble topping! Now to let your little one get messy… pop all the crumble ingredients in a bowl and rub together to create sticky crumbs. Pop to one side for later - no sneaky taste testing!

Step 3

Now for the muffins! Whisk the eggs with the vanilla extract, maple syrup and coconut oil.

Step 4

Add the carrot and milk and then fold in the flour, oats, baking powder and cinnamon. Add the blueberries and fold again!

Step 5

Spoon the mixture evenly across cupcake cases and sprinkle the top of each with the crumble topping.

Step 6

Bake for 20 mins until golden. To check they are cooked pierce a skewer into the centre of a muffin – it should come out clean.

Step 7

Once cooled, it's time to pop your creative hats on and create the Gruffalo's face! Top each muffin with 2 slices of apricot and add raisins to the centre of each to make Gruffalo eyes.