Breakfast | Desserts | Snacks
Banana & Carrot Muffins
6 Months +, 7 Months +, 8 Months +, 9 Months +, 10 Months +, 11 Months +, 12 Months +, 18 Months +, 24 months +
Nut Free|Vegetarian
Soft, naturally sweet muffins packed with banana and carrot. Perfect for little snack breaks or to pop into a lunchbox!
Time
20-30 Minutes
Storage
Store in a fridge
Freezer-friendly
Servings
6 to 8 mini muffins
Time
20-30 Minutes
Storage
Store in a fridge
Freezer-friendly
Servings
6 to 8 mini muffins
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Ingredients
| 7.6 oz | Banana (about 2 small) |
| 4 oz | Cooked carrot (about 2 small) |
| 3.5 oz | Spelt flour |
| 1.5 tsp | Baking powder |
| 2 medium | Eggs |
| A handful | Chocolate chips (optional) |
| 215g | Banana (about 2 small) |
| 115g | Cooked carrot (about 2 small) |
| 100g | Spelt flour |
| 1.5 tsp | Baking powder |
| 2 medium | Eggs |
| A handful | Chocolate chips (optional) |
Recipe Tips
Chocolate chips should only be added for children aged 2 years and older
Method
1
Mash the bananas and cooked carrots in a large bowl until smooth
2
Add the eggs, flour, and baking powder, then mix until well combined
3
Lightly grease a muffin tray or use silicone cases
4
Divide the batter into muffin tray
5
If using, sprinkle chocolate chips on top
6
Bake in a preheated oven at 180°C (350°F) for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean
7
If using a regular muffin tin, increase the baking time to 20 to 25 minutes
8
Let cool before serving
9
Buon appetito!
Storage
Store cooled muffins in an airtight container in the fridge for up to 3 days
To freeze, place them individually on a tray, then transfer them to a freezer bag once frozen for up to 3 months
To reheat, warm them in a pan or microwave until heated through
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