I love a muffin recipe and it turns out you guys do too! From my last books it seems to be muffins that are the most popular. My Blueberry Brekkie Muffins in How to Feed Your Family and my Cheese and Spinach Muffins in How to Wean Your Baby are all such a massive hit!
These muffins are super simple with no added sugar, but they are light and fluffy and with plenty of flavours. They aren’t super sweet though, so don’t expect a really sugary taste when you try these (perfect for babies AND toddlers). See below for options to add a bit of sweetness if you prefer these for older kids.
These muffins offer a delicious and nutrient rich option for little ones – packed with added extras, just as I like it!
They can also be the perfect finger food for babies and toddlers to explore as they are super soft and easy to slice into finger shaped sticks for babies to hold. These are perfect for freezing as well and make an ideal snack on the go or quick breakfast for a busy morning! Serve alongside some yoghurt with milled seeds for a little extra balance!
If you’re serving to older toddlers (2+) and adults though you could add a handful of chocolate chips or some raisins to the mixture before popping into the paper cases to add a little extra sweetness.
Cook time: 20 minutes
Prep time: 10 minutes
Serves/makes: 12 muffins
- 150g self-raising flour (wholemeal/brown ideally)
- 50g spelt flour (can swap with 50g plain or self-raising flour instead)
- 20g milled seeds
- 1 tsp baking powder
- 2 medium bananas, mashed
- 100g peanut butter, smooth
- 2 medium eggs or 2 chia seed eggs
- 100mls of milk of choice or apple juice (apple juice for a little extra sweetness)
If making for adults and toddlers too, add a large handful of some raisins or chocolate chips halfway through popping the mixture into the cases. Give it a stir and have these muffins for you to add a bit of sweetness.
- Pre-heat the oven to 180*C and pop some silicone (or other) cupcake cases into a cupcake oven tray.
- Add all the dry ingredients (flours, seeds, baking powder) to a bowl and stir. In a separate bowl, add the wet ingredients (bananas, peanut butter, eggs (or chia seed eggs), milk or juice) and mix well. Combine the wet ingredients with the dry and mix well.
- Spoon the mixture into the cup cake cases (don’t forget to add some raisins and/or chocolate chips into your own ones if making for you and/or older toddlers, if you want to) and pop in the oven.
- After 15-20 minutes, take the muffins out and pop on a wire cooling rack to cool.
- Offer as a snack, for brekkie or as part of a larger meal.
Allergens: Contains gluten, peanut butter, eggs and milk
Note: You can use wholegrain or white flour and if you need to you can switch out the seeds and the spelt flour for plain flour too, these are just there to add extra flavour, texture and some extra nutrients.
I hope you enjoy these muffins. For more family friendly recipes, my book How to Feed Your Family is available to buy.
How To Feed Your Family
The idea started a while back and I’ve been prepping recipes, writing text, testing the tips and advice for around a year and it feels SO good to finally be able to share it with everyone