Healthy, fruity muffins! They’re suitable for toddlers from 10 months
Very simple and healthy muffins, rich in vitamin C, potassium, iron, fibre, and carbohydrates. The original recipes calls for banana muffins with raisins, but I used fresh strawberries instead of raisins. They are suitable for toddlers that are 10 months old or older.
So let me tell you the story of these muffins. When my sister was pregnant with my nephew back in 2010, I was living in the UK at that time and I bought her a book about baby eating, it’s called Weaning by Anna Karmel (What to feed, when to feed, and how to feed your baby). So when my nephew started eating solid food, she used this book for different recipes. These muffins are now my nephew’s favourite! They bake these muffins together all the time (and my sister sent me the recipe to try yay!). They’re not too sweet, they’re fruity, healthy and high in fibre. So if you are a new parent and you are interested in healthy recipes that your kids will love, I recommend that you check this book out.
This book focuses on weaning, so it’s for babies that are up to 12 months, it contains general advice on how to introduce babies to new foods, truths and myths, special diets, what the first foods should be, how to prepare food, how to deal with allergies, and loads of delicious recipes!
The most interesting part of this book is how to get your baby eat food that you might actually be able to eat as well, so then the whole family ends up eating the same thing.
The book is very admirable and inspiring.
Try baking these muffins with your kids and let me know how they turn out! Enjoy!
Banana Strawberry Muffins
Servings 6 standard muffins or 18 mini muffins
Ingredients
- 55 grams unsalted butter
- 100 grams caster sugar
- 1 egg
- 2 small ripe bananas mashed
- 5 small strawberries optional
- 1/2 tsp vanilla
- 125 grams plain flour
- 1 tsp baking powder
- 1/4 tsp soda
- 1/4 tsp salt optional
- 55 grams chopped raisins optional
Instructions
- Preheat oven to 180°. In a medium sized bowl beat sugar and butter until pale and fluffy. Add the eggs, bananas, and vanilla, and beat for 1 minute.
- Sift over the flour, baking powder, soda, and salt. Beat until just combined, stir in the raisins or chopped strawberries.
- Pour the batter into the greased muffin pan and bake for 16-18 minutes or until a toothpick comes out clean. Cool for 5 minutes then transfer to a wire rack to cool completely.
Recipe Notes
Store in an air tight container, or freeze in a rigid container or sealed plastic bag.
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