A Nutritious Breakfast Muffin for Baby
I developed this healthy wheat grain banana muffin recipe especially for Bibi so she could feed herself using Baby Led Weaning. These muffins are very flavourful and moist and she really enjoys them. She has been eating them a lot, usually for breakfast with a hard boiled egg. They are also great as a travel snack, we always wrap one up with plastic wrap and keep in the diaper bag as they store well at room temperature.
Besides how convenient they are as a breakfast or snack for baby, I also love that they are packed full of nutrition. To achieve that, I wrote this recipe “backwards” by first listing all ingredients I wanted in the muffin and then working out the best way to incorporate all of them together into one cohesive pastry that Bibi would want to eat and would be able to manipulate with her own hands.
Each muffin contains 1/3 of a banana, 1/3 of an egg, 1 tablespoon of oats, one tablespoon of whole grain flour and less than a teaspoon of butter. The butter can be substituted with avocado oil but I have no problems letting Bibi have some butter in her diet as her fat.
30-minutes and One Banana
This is a quick and easy muffin recipe that can be made using one single banana so it’s super easy and quick to put together. Bibi only naps for an hour at a time now so I usually makes these banana muffins for her within half that time and then I use the other half to take a short nap myself. I highly recommend this recipe for all you busy mammas out there. I have also written this recipe in quadruple the amount for a dozen muffins. Please see my dedicated baking blog for that Whole Wheat Einkorn Banana Muffin Recipe.
A Great Freezer Snack
If I have the ingredients handy, I will try to make a big batch of these muffins at one time for freezing. The process is the same whether you make more or less so why not have some extra handy for those super busy days when you have baby class or play dates. In fact, we love having these on hand to bring to the homes of Bibi’s little friends.
When you’re ready to enjoy them, you can: take them out and keep them in the fridge overnight; leave them on the counter for 2 hours; bake them in a counter top oven at 300F for 14-18 minutes while you get ready; or pop them in the microwave on high for 20-30 seconds.
Step-By-Step Baby Led Weaning Muffins
Pre-heat oven to 375F. In a small heat-proof bowl, microwave butter on high for 15-25 seconds until it has become liquid (you can skip this step if using avocado oil). In a small bowl, mix together flour, oat, baking powder and ground cinnamon.
In a large bowl, break down banana with a spatula or potato masher.
Add eggs and stir until they become homogeneous.
Pour in melted butter (or avocado oil) and stir together.
Add dry ingredients, gently stir until there is no more trace of flour.
Pour batter into lined muffin pan and bake for 15-18 minutes until top of muffin springs back. (For those who prefer to use a skewer to test doneness, please note that when a skewer pulls out of most banana loaves, cakes etc, some of the bananas may come out with the toothpick. It is better to use the former method to test for muffin doneness.)
Place on cooling rack until cooled. If desired, freeze according to instructions in post. Enjoy!
- 1/4 cup whole wheat Einkorn flour (25 grams)
- 1/4 cup quick cooking steel cut oats (25 grams)
- 3/4 tsp baking powder
- 1/8 tsp ground cinnamon
- 1 medium ripened banana (115 grams)
- 1 large egg
- 2 tsp melted butter (OR 1 1/2 tsp avocado oil)
- Pre-heat oven to 375F.
- Melt butter in the microwave on high for 15-25 seconds until fully melted. (Skip if using avocado oil)
- In a small bowl, mix together flour, oat, baking powder and ground cinnamon.
- In a large bowl, mash banana with a spatula or potato masher, add eggs and stir until incorporated.
- Add melted butter (or avocado oil) and stir together.
- Add dry ingredients, gently stir until just incorporated.
- Pour batter into lined muffin pan and bake for 15-18 minutes until top of muffin springs back.
- Place on cooling rack until cooled. If desired, freeze according to instructions in post. Enjoy!
For ease of use, this recipe has been converted into volume measurement from weight. Weighing ingredients with a kitchen scale is the most accurate way to portion ingredients for baking, resulting in more consistent results. Please try to a use a kitchen scale if possible.
For the larger batch version of this recipe, visit IndulgeWithMimi.com
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Amount Per Serving: Calories: 176Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 69mgSodium: 168mgCarbohydrates: 28gFiber: 4gSugar: 5gProtein: 6g