Blueberry-Banana Muffins For Baby
Using a mini muffin pan makes perfect sized muffins for baby. They make a great snack on the go or you can serve them at breakfast with some fresh fruit, yogurt, or sneaky scrambled eggs. Plus, you can freeze any extras and thaw them as needed-they’ll taste as fresh as the day you made them! This recipe makes 20-24 mini muffins for baby.
1 1/3 cups whole-wheat flour
3/4 cup self-rising flour (if you don’t have self-rising flour, substitute 3/4 cup all purpose flour+1 teaspoon baking powder+1/4 teaspoon salt)
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon cinnamon
2 ripe bananas
2/3 cup brown sugar
1/2 cup (1 stick) unsalted butter (at room temperature)
1 teaspoon vanilla extract
1 cup blueberries
Preheat oven to 375°. Sift together flours, baking soda, baking powder, and cinnamon in a large bowl. Set aside.
Mash the bananas in a bowl with a fork or immersion blender. Add the brown sugar, eggs, butter, and vanilla extract. Mix again.
Pour wet ingredients into the dry ingredients and mix just until combined. Gently fold in the blueberries.
Spray a mini muffin pan with nonstick spray or use some mini muffin liner cups. Spoon the batter into the mini muffin pan and bake for about 15 minutes, or until a toothpick inserted into the center comes out dry.
Store in an airtight container or freeze.