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.
These crumby little bites are perfectly sized snack for little ones, full of nutrition and home-baked so you know there are no weird preservatives in there.
They’ve gone down a treat whenever I’ve offered them at play dates. Think of them as a healthy version of a flapjack, only no way near as sweet. Admittedly these are maybe not sweet enough for the adult palate but watch your kid get crumbs EVERYWHERE as they get their nibble on with these.
I’ve been using a porridge oat mix that Tescos have recently brought out which combines oatmeal, oat bran and wheat bran, but using oatmeal will also do nicely. Oat bran on its own lends an especially crumby and almost malty taste – try and see what suits your family.
Apricots are a great source of Vitamin A (for healthy cell growth and immune system), fibre (keeping things *ahem* moving) and potassium (maintains blood pressure). Their natural sweetness combined with that of the apple mean you can bake without having to add sugar.
I make a bigger batch of Apricot Purée than necessary as a teaspoon goes really nicely in porridge for the little ones. I like to think of it as jam that hasn’t been made out of refined sugar so is therefore safe.
150g oatmeal, oatbran and wheat bran mix
1/4 tsp bicarbonate of soda
1 tbsp coconut oil, warmed to liquid form for ease of mixing
3 tbsp water
1 apple, peeled and grated
For the apricot purée
100g dried apricots*
200ml boiling water
- Start by making the apricot purée – pop the apricots into a small saucepan, add the boiled water and bring back to the boil. Lower to a simmer for about 7 mins and then take off the heat. Leave to cool a little before pureeing in a blender (you can make the oaty mix whilst it cools down)
- Preheat your oven to 200C and lightly oil a brownie tin or something of a similar size.
- Combine the oaty mix with the bicarbonate of soda and give it a little stir. Add the coconut oil and the grated apple and stir.
- Purée the apricots (if you haven’t already) and add approx 120g of the purée to the mix (pot up the rest of it and keep it in the fridge). Add the water a tablespoon at a time till you have a nicely formed mixture that holds together. Just leave it to rest for a minute or two.
- Pop the mixture into the prepared brownie tin and gently coax outwards to cover the tin. You’ll have a thin layer that should nicely spread out.
- Bake for 20-25 mins, until golden on top and coming away from the edge of the pan.
- Leave to cool before cutting into little squares – my brownie tin is square so I go for 5×5.
- Keep in an airtight container for up to one week.
* For my own peace of mind I use organic and naturally dried apricots; these are darker in colour as a result of not being treated with sulphur dioxide.