Looking for a delightful and nutritious treat that your little one will love? Say hello to our "Muffins for Baby Banana Blueberry"! These mini muffins are not only bursting with the natural sweetness of ripe bananas and juicy blueberries, but they're also packed with wholesome ingredients that make them perfect for your baby's snack time. In just 20 minutes, you can whip up a batch of these adorable muffins that are sure to become a family favorite. Trust us, once you try these easy-to-make muffins, you’ll want to keep them on hand for every occasion!
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: American
Serves: 12 mini muffins
Ingredients
- 1 ripe banana, mashed
- 1 cup whole wheat flour
- 1/2 cup blueberries
- 1/4 cup applesauce
- 1/4 cup milk
- 1 tsp baking powder
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 12-cup mini muffin tin with cooking spray or line with mini paper liners.
- In a large mixing bowl, mash the ripe banana thoroughly with a fork until smooth and creamy, ensuring no large chunks remain.
- Add the applesauce, milk, and mix well with the mashed banana until all wet ingredients are fully combined.
- In a separate bowl, whisk together the whole wheat flour, baking powder, and ground cinnamon to ensure even distribution of dry ingredients.
- Gently fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the muffins tough.
- Carefully fold in the fresh blueberries, distributing them evenly throughout the batter.
- Spoon the batter evenly into the prepared mini muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve at room temperature and store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- Choose Ripe Bananas: For the best flavor and sweetness, make sure your bananas are fully ripe with plenty of brown spots. The riper the banana, the sweeter your muffins will be!
- Don't Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough muffins, so be gentle!
- Fresh vs. Frozen Blueberries: You can use either fresh or frozen blueberries. If using frozen, do not thaw them beforehand to prevent the batter from turning blue.
- Grease the Tin Well: Even if you’re using liners, lightly greasing the muffin tin can help ensure the muffins come out easily without sticking.
- Cool Properly: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps them set and makes them less likely to break apart.
- Storage: Store leftover muffins in an airtight container in the refrigerator. They’ll stay fresh for up to three days, making them a convenient snack option throughout the week!
Nutrition Facts
Calories: 70kcal
Carbohydrates: 15g
Protein: 2g
Fat: 1g
Saturated Fat: g
Cholesterol: 1mg
