Let your little ones feel like magicians in the kitchen with this magical 1 bowl muffin recipe. It is packed with whole foods making it great for anytime of the day- including breakfast! Can all be made in one bowl too making it an easier and faster clean up.

Homemade baked goods are great to have on hand because they provide a quick treat and you know exactly everything that is in them. Most baked goods contain sugar but there are lots of healthier options out there like maple syrup, coconut sugar, dates or even monk fruit. This recipe is absolutely free of any processed sugars and is sweetened with whole foods- that’s it!

Each bite is load with oats, vegetables, fruits and healthy fats. Making it a nutritious and delicious treat without any sugar crashes. Power up and let the magical adventures begin!

Mini Muffins

makes about 34 mini ones or 12 regular. 

3/4 cup Sweet potato or Pumpkin puree

3/4 cup Dates- sugar (1/2 cup Date puree)

¼ cup Orange juice- fresh, no pulp

1 Tbsp Coconut oil

¼ tsp Sea salt

1 tsp Baking powder

1 Tbsp Cinnamon- ground

1 cup Carrot or Sweet Potato- skinless, grated

2 cups Oats – quick cooking

2 Eggs- lightly whisked

1/3 cup Cranberries- fresh, frozen or dried (sweetened w/apple juice)




Preheat oven to 350F and line muffin tray with paper liners.

In one bowl, combine sweet potato puree, date sugar/puree, orange juice, sea salt, baking powder, cinnamon, and coconut oil. Mix until well combined.

Then mix in grated carrot and oats until well combined. Make a little well in the center of the batter and whisk in the eggs lightly. Once whisked, gently combine the batter and eggs- almost like a folding technique. The batter is a thick and wet consistency. Make sure that everything is well combined but don’t over do it.

Scoop mixture into lined muffin baking tray. They don’t rise/expand very much so they will hold whatever shape they are place in. Bake in the oven for 12-15 minutes until tops/edges are golden and it feels firm. If you are making regular sized muffins, it will take about 20-25 minutes. Store in an air tight container in the fridge for up to a week.

We’d love to hear what foods work well for your kids? Tell us via our social channels using #OllieClub. We are on Instagram, Facebook and Twitter. There’s a special Ollie-prize for the best one!

Like this? Check out our guest post created by The Early Risers on Carrot Zucchini Muffins. Also, don’t forget to register for Superpower Food Day happening December 4th and 5th on HOPIN!

Let’s keep making every meal an adventure.

Messy fun! Sheena x