Banana muffins
- Age: 18–24 months (Toddler meals)
- Texture: Finger food
- Prep: 8 min
- Cook: 18 min
- Makes: 8 muffins
Ingredients
- 2 ripe bananas
- 1 egg
- 150 g wholemeal flour
- 1 tsp baking powder
- 3 tbsp olive oil
- 3 tbsp milk
- 1 tsp cinnamon
Contains: Egg, Wheat, Milk
Method
- Mash the bananas; mix in everything else.
- Spoon into a lined muffin tin and bake at 180 °C for 18 minutes.
- Cool on a rack.
Safety: Cool before serving — the inside stays hot much longer than the outside.
Storage: Airtight tin 2 days, freezer 1 month.
Tip: No sugar; two ripe bananas are enough. The freezer standby.
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