These baby-friendly blueberry banana muffins are delicious, easy to make and perfect for the whole family. They’re a great recipe for getting little ones involved in the kitchen too, whether that’s mashing the banana, stirring the mixture or helping to add the blueberries. These muffins are egg-free and dairy-free, and they can easily be made gluten-free by using gluten-free flourand checking that your oats are labelled gluten-free too. They’re also made with no added sugar, making them a lovely option for babies, toddlers and older children. Instead, they get their flavour naturally from banana and blueberries – perfect for a simple, family-friendly snack or breakfast idea.
Ingredients
- 1 ripe banana, mashed
- 75mls olive oil
- ½ teaspoon vanilla extract
- ½ teaspoon white wine vinegar
- 100mls oat milk or milk of choice
- 1 lemon
- 100g plain flour
- 50g rolled oats (+ a little extra for topping)
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 150g blueberries
Method:
- Preheat the oven to 200°C
- Whisk the mashed banana, olive oil, vanilla extract, white wine vinegar and milk together until fairly smooth (some b anana lumps are fine).
- Wash the lemon and then grate in the zest to the mix and stir well.
- Add the oats, flour, baking powder and bicarb and fold it into the mixture.
- Gently stir in the blueberries.
- Spread the mixture out amongst 12 cupcake cases and top with a scattering of oats on each muffin. Bake in the oven for around 20 minutes.
Voila!
For more muffin recipes, check out my cocoa courgette muffins and my peanut butter and banana muffins.