Banana & yogurt muffins

  • Makes 24 mini-muffins, 24
  • Contains: egg, gluten, wheat, dairy

What you'll need

  • 4 oz (1/2 cup) plain full fat yogurt

  • 1 ½ cups whole wheat flour

  • 1 teaspoon baking soda

  • 3 very ripe bananas

  • 1 tablespoon vanilla

  • 1 tablespoon olive oil

  • 1 egg*

  • 1 tablespoon milk or milk alternative 24-cup mini-muffin tin

*If your baby has an egg allergy, replace the egg with 2 to 3 tablespoons of unsweetened applesauce.

How to make it

  1. Preheat oven to 350 degrees F. Spray a 24-cup mini-muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour and baking soda.
  2. Add bananas, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined.
  3. Divide batter evenly into mini-muffin tin and bake for 18-20 minutes or until toothpick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day.

If your baby suffers from allergies, check with your pediatrician before trying these recipes.