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Banana & yogurt muffins

  • Makes 24 mini-muffins, 24

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.

Tags

Recipes,Kid,Snacks,Tot,Yogurt,9+ Months,Breakfast

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