Baby Banana Muffins
The other day I had a very overripe banana sitting in the fruit bowl and decided (seeing as Oscar loves bananas) that I would try a new banana muffin recipe. I used one from My Kids Lick The Bowl as a guide but didn’t add blueberries, but did add in some flaxseed.
I used 10 shallow cupcake cases, rather than a muffin tin, so the cakes are smaller and needed minimal cooking time - in fact I whipped these up after breakfast one morning and they baked in the time it took me to clear up!
There is no added salt or sugar, and they are a brilliant texture for finger foods. The flaxseed is a source of fibre and protein too so it was a good way to help keep my son a bit more regular, and less constipated!
INGREDIENTS
1 medium very ripe banana
1 eggs
1 teaspoon vanilla
50g of unsalted butter (melted)
20g flaxseed
80g plain flour
1 tsp baking powder
METHOD
Preheat the oven to 180C and then mash the banana using a fork, in a medium sized bowl
Add the egg, vanilla, and melted butter mixing together until pretty smooth (you can use the fork, wooden spoon or an electric whisk)
Add the flour, flaxseed and baking powder and until everything is combined evenly and not too lumpy
Divide the mixture into the cupcake or muffin cases - I only needed a teaspoon and a half in each case as mine were very shallow. You only need to half fill each case
Bake for 10minutes (check after 8), remove form the oven when they are going slightly golden. Cool before serving.
