The original inspiration was from the 'queen of wean'; Annabel Karmel's, Banana Muffins, but I have played around with the ingredients, quantities, and also added natural yoghurt and energy-giving porridge oats, and am satisfied these are slightly less crumbly (and messy) than her fantastic version. These also work with peach puree and these go down well too!
I've also given ingredient quantities in tablespoon measurements here, because I do appreciate that not everyone jumps up at the crack of dawn, wanting to make muffins and the effort of measuring out and getting out scales might be off-putting. Not so with these, they take less than ten minutes to prepare and 12 minutes in the oven, plus cooling time. Win, win.
These freeze well, but frankly if you have more than one child and another adult in the house, keep them in an airtight container for up to three days - they won't last that long!
The below makes 18 mini muffins.
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| Mini Weaning Banana and Oat Breakfast Muffins |
Here's how:
- 1 banana
- 2 tbsp brown sugar
- 1 egg
- 4 tbsp wholemeal flour
- 2 tbsp olive oil
- 2 tbsp porridge oats
- 2 tbsp natural yoghurt (full fat)
- 1/2 tsp cinnamon
- 1/2 tsp bicarb
- 1/2 tsp vanilla extract
Firstly pre-heat the oven to 180 degrees and line a baking tray with mini muffin or cupcake cases.
Peel and mash the banana well in a small bowl and set aside.
In a mixing bowl whisk the egg and sugar together and then add the oil, vanilla extract and yoghurt and mix well.
Now sift in the wholemeal flour and add the bicarb, cinnamon and porridge oats and stir again till all is combined.
Spoon the mixture into the muffin cases to about even level, about a heaped teaspoon into each is perfect for small bites.
Place into the oven on the middle shelf and bake for 12 minutes or until the tops are golden brown and a cocktail stick goes in and comes out clean.
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| Mini Weaning Banana and Oat Breakfast Muffins |
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| Mini Weaning Banana and Oat Breakfast Muffins |
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