Naturally sweet and packed with fibre these dairy and egg free muffins are a great snack that can be kept in the freezer.
Approx. 350g overripe bananas (around 3 large bananas)
55ml vegetable oil such as rapeseed
1 tbsp fresh lemon juice
1 tbsp cider vinegar
1 tbsp non-dairy milk
210g plain wholemeal flour
2 tsp baking powder
½ tsp bicarbonate soda
Preheat the oven to 200°C/180°C fan/Gas 6
Mix the banana, oil, lemon juice, vinegar and milk until smooth, by hand or by using a stand mixer or food processor
Mix the flour, baking powder, bicarbonate of soda in another bowl.
Slowly combine the mixture. Once thoroughly mixed stir through the blueberries and distribute the mix between 12 silicon muffin cases.
Bake in a preheated oven for approximately 15 mins or until golden. To test if they are cooked insert a metal skewer or knife and see if it comes out clean. If not cook for a couple more minutes.
Allow to cool on a wire rack. Freeze in sealable bag once cool.
The muffins will defrost within a couple of hours of being out of the freezer or you can warm them in the oven/microwave
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