Adelyn loves bananas. One of her words is “Na-Na”, complete with frantic arm waving and searching the room for her beloved yellow fruit. Sometimes I overdo it on the banana-buying and end up with some that are just begging to be muffined – and though Adelyn is now over a year old, I’m still hesitant to give her foods with added sugar in them.
With this recipe, the sultanas and bananas should give enough of a sweet hit, plus bonus points for the extra goodness you’ll get into your little one.
125g self-raising flour
1/2tsp baking powder
1tsp ground cinnamon
50g unsalted butter, melted
2tsp vanilla essence
1 medium egg, beaten
2-3 ripe bananas, mashed
Optional: 1tbsp honey or agave syrup (only if little one is over a year old, honey is NOT recommended below this age)
- Preheat the oven to 180C (160C Fan oven) and lightly greased a muffin tin (when it comes to baking for baby, I don’t bother with cases)
- Mix the flour, baking powder, cinnamon and sultanas in a bowl. Then add the melted butter, vanilla essence, egg and milk – mix well. Add a little more milk if the mix seems too thick.
- Add the honey/agave if using.
- Fold in the mashed bananas and mix.
- Spoon the mix evenly into the 12 muffin holes and bake for 20-25mins, till golden on top and a skewer comes out cleanly.
I’m a big fan of finger foods, especially ones that are quick to make and packed full of nutrition – courgette, carrots and spinach with the added hit of cheese for that moreishness…oooh these’ll be a hit in your household too if my family are anything to go by!
Adelyn literally bounces and makes strained squealing sounds when she sees me coming with these. Just like her Papa.
Remember – babies under 1 years old shouldn’t have salt added to their food as their kidneys aren’t mature enough to process it efficiently so there’s no need to season this. The cheese contains enough savoury flavour to satisfy even an adult’s palate.
225g self-raising flour
1tsp baking powder
1 carrot – peeled and grated
1 small courgette – washed and grated
80g mature cheddar, grated
2 handfuls of spinach, chopped
1 egg, beaten
45g unsalted butter, melted
- Preheat your oven to 180C (fan) and lightly grease a muffin tray with butter or oil. You can use muffin cases if you like.
- Pop your dry ingredients into a big bowl – so your flour, baking powder, cheese, carrot, courgette and spinach – and mix together.
- Then add your wet ingredients one at a time, mixing after each addition – so the egg, butter and then the milk. You should have a thick and pleasingly colourful batter.
- Pop a generous tablespoon of the mixture into your prepared muffin tray – you should have enough for 12.
- Bake for 20-25mins, until golden brown on top and your chosen poking testing implement comes out clean (toothpick, uncooked spaghetti, actual poker tester thing etc.)
- Leave them to cool slightly, if you can bear the wait.
FREEZING TIP: These freeze well in an airtight container or baggy. You can warm them up in the oven from frozen for 15mins (or leave to defrost) to enjoy all over again.
Adelyn using two hands to devour hers – a sign of enjoyment!