These muffins have a wonderfully moist texture and are deliciously sweet WITHOUT the addition of extra sugar.
They are also completely wheat and gluten free, making them ideal for babies and tots with sensitivities to those ingredients.
They do, however, contain peanut butter. Guidelines regarding the introduction of peanuts vary widely, although the latest advice is that they can usually be offered from 6 months of age.
It’s a good idea to discuss the introduction of nuts with your baby’s doctor, who will be familiar with your family’s medical history and is the best person to advise you.
These muffins have a very soft, easy-to-eat texture and make a lovely finger food treat.
This recipe makes 9 standard muffins.
To Make Baby’s Banana and Peanut Butter Muffins…
1 cup (around 8.5 oz) natural peanut butter*
2 medium, ripe bananas, peeled
1/2 teaspoon baking soda (bicarbonate of soda)
1 teaspoon vanilla extract
handful of raisins or other dried fruit (optional)
*This should contain just ground peanuts and a little salt
Preparation is simple!
If you have a blender, then the quickest option is to blend all the ingredients together (except for the dried fruit).
If not, then beat the eggs with the vanilla extract, and mash the banana thoroughly. Combine with the peanut butter and the baking soda, then mix until all the ingredients are well blended.
If you choose to include dried fruit (which makes the finished product a little sweeter), stir it in now.
Heat the oven to 375 deg F (190 deg C).
Pour the batter into a greased muffin tin , or (much easier!) into silicone cupcake cases.
Bake for around 13 to 14 mins, until the muffins are golden brown and spring back when gently pressed.
Cool, then share with baby!