00743 11 40 C moist banana muffins 55. 007431 69 40 69 C 47.

Healthy Banana Muffins topped with oats, a delicious afterschool snack for older kids, but also great for babies and toddlers. The muffins have no refined sugar added, their sweetness coming from the mashed banana. Fluffy and moist, and so easy to make, these banana muffins are great any time of the day. Later on, when they discover the sweet taste, it becomes quite though to still get them to eat healthy food, and that’s when the hunt for healthier recipes starts. With my first daughter I started the traditional way with pureed food, and she was not really the best eater ever. By the time I had my second, I relaxed a bit and I started with the baby led weaning, which proved to be a lot less stressful, and a lot more successful. And although the main meals are pretty good, I still want to offer them healthy snacks in between meals.

And that’s when these muffins come to the rescue. You can’t tell that these muffins are sugar free, because they are sweet and simply delicious! Jump to:Is refined sugar bad for kids? I did not sweeten them with honey or maple sugar either. If you really want to go for honey though, please be mindful that honey is a big no no for children under one year, but the older kids can safely consume it. But they are just perfect if you choose a well-ripen banana which is naturally sweet.

Mash it with a fork, and add it to the other ingredients, and you get the best muffins ever. As a grown-up I might think they are not sweet enough for my taste, but that’s because I am so used to the sweet taste, where a baby can’t tell the difference. Step-by-step photos and instructions In a bowl, sift the flour, add the baking powder and mix. It’s best to use a silicone spatula, and mix the ingredients gently before adding the batter to the muffin tin. It does not have to be beaten to perfection, even a few lumps here and there are ok.

Grease a 6-hole muffin tin with butter, then divide the batter between the 6 muffin holes, and sprinkle some oats over. Bake for about 20-25 minutes or until golden brown. To remove the muffins from the tin, use a sharp knife to loosen the edges, the muffins should pop out easily. DO NOT overbeat the batter, the muffins will become too dense and unlikely to rise as nicely. Another tip is never to open the oven before the muffins are baked, and that is true for baking in general. I know the temptation is great, but better check nearer the time, and not too often. Also, make sure the bananas are fully-ripen, the ones starting to brown are actually the best, as they are very sweet, and thus the muffins won’t need extra sweetness.