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.
Please see this page for more information about introducing peanuts
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)
2 eggs
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!
We love…
…these Reusable Silicone Baking Cups (Amazon) for making muffins, or for little, easy to hold meatloaves for baby! Food doesn’t stick to them – instead, it pops right out, so they take two seconds to clean… better than scrubbing a muffin tin!
Baby’s Banana and Peanut Butter Muffins
Free from sugar, wheat, and gluten, these wonderful muffins have a soft, easy-to-eat texture and taste delicious
Ingredients
- 1 cup (around 8.5 oz) natural peanut butter
- 2 medium, ripe bananas, peeled
- 1/2 teaspoon baking soda (bicarbonate of soda)
- 2 eggs
- 1 teaspoon vanilla extract
- handful of raisins or other dried fruit (optional)
Instructions
- If you have a blender, 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!
Notes
Ideally the peanut butter used in this recipe should contain just ground peanuts and a little salt
Taylor
Wednesday 27th of September 2017
Can you freeze these?
Christine
Thursday 28th of September 2017
We didn't actually try - they were gone in a flash haha! However, I can't see why they wouldn't freeze well. Muffins are usually fine in the freezer. :)
Angela
Saturday 28th of January 2017
What age is this good for?
Christine
Thursday 2nd of February 2017
I haven't stated a specific age as it really depends on baby's ability to manage finger foods - however, these are very soft and easy to eat. As stated in the post, they contain peanut butter, so if you haven't yet introduced peanuts you might like to take a look at this page for more info. Hope this helps :)