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Banana muffins for toddlers

updated

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Ingredients for 1 servings:

  • 1 large banana(s), very ripe, sweet
  • 40 g rapeseed oil
  • 100 g apple sauce, unsweetened
  • 130 g wheat flour type 1050
  • 45 g oat flakes, flower-soft
  • 1 tsp cream of tartar baking powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

without added sugar and egg

Peel the banana, cut it into pieces, puree it with the rapeseed oil, and mix it with the applesauce. Combine the flour, oats, and baking powder and stir it into the banana mixture to form a thick batter. Divide the batter among 8 muffin tins and bake in a preheated oven at 175°C (350°F) for about 20 minutes. Tip: These muffins are perfect as an afternoon snack for little explorers aged 10 months and up and are a nice change from the usual cereal. The muffins will easily keep fresh for 3 days in a container in the refrigerator. They can also be frozen.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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