Mini Banana Blueberry Muffins
A Soft Baby Muffin with Banana and Blueberry, perfect as a first muffin or for toddlers and kids!
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Servings: 30 mini muffins
Calories: 62kcal
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Ingredients
- 250 g banana equiv of 2 med bananas
- 2 eggs
- 1 teaspoon vanilla
- 100 g oil or melted butter ½ cup oil or melted butter
- 160 g plain flour 1 cup
- 1.5 teaspoon baking powder
- 30 blueberries fresh or frozen
Instructions
- In a large bowl, mash the bananas with a fork
- Add eggs, vanilla, and butter/oil
- Beat these wet ingredients together with a hand held beater (I use an electric one), the batter should become smooth, yellow and a little frothy
- Add the flour and baking powder
- Beat for a further 30-60 seconds to make a well-mixed batter
- Portion into an oiled muffin tin (I use a non-stick silicon tray sprayed with oil) Mix makes 12 standard sized muffins or 30 mini muffins
- Top the muffins with a blueberry or two
- Bake at 180 degrees Celsius for 15 mins (360 Fahrenheit), 15 min cook time is based on making mini muffins, the mix makes approx 30 mini muffins. If you are using a standard muffin tray and making approx 12 muffins the cook time will be longer, approx 25-30 mins
- Cool
- Serve
Video
Notes
- Ensure the bananas are ripe, even a little overripe. The mashed bananas do the sweetening in this recipe, if you use an unripe banana the sweetness will just not be there.
- Try stirring the blueberries through the batter. When I make them for young babies I tend to just stick one blueberry on top. The reason being they can get beyond messy filled with blueberries. Do not get me wrong I am all for kids having fun with food and making a mess, but I often pack these for when we are out and about. Limiting the blueberries limits the mess! But honestly, you can add more blueberries to the mix too!
- You can make these muffins mini or large, you will just need to adjust the baking time. 15 mins for mini, 25 mins for regular.
- Store in an airtight container for 3 days, or freeze for up to 4 months.
Ingredient Substituions
- Blueberries: fresh or frozen
- Oil: If you are using oil, choose a mild flavoured oil, (light olive oil, rice bran oil, coconut oil). Extra virgin olive oil is too strongly flavoured.
- Eggs: I have not tested this muffin recipe egg free
- Flour: This recipe does work with a gluten free baking mix.
Nutrition
Serving: 1g | Calories: 62kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 26mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg