Mini Banana Blueberry Muffins

A mini muffin topped with a blueberry being held above a tray of cooked muffins.

Print Recipe

4.56 from 1412 votes

A Soft Baby Muffin with Banana and Blueberry, perfect as a first muffin or for toddlers and kids!

Prep Time5

Cook Time15

Total Time20

Course: Snacks

Cuisine: Baby Led Weaning

Keyword: banana blueberry muffins, baby muffins, mini muffins, baby banana muffins, muffins for baby

Servings: mini muffins

Calories: 62kcal

Author: Stacey

Ingredients

250 g banana equiv of 2 med bananas
2 eggs
1 teaspoon vanilla
100 g oil or melted butter ½ cup oil or melted butter
160 g plain flour 1 cup
1.5 teaspoon baking powder
30 blueberries fresh or frozen

Instructions

In a large bowl, mash the bananas with a fork
Add eggs, vanilla, and butter/oil
Beat these wet ingredients together with a hand held beater (I use an electric one), the batter should become smooth, yellow and a little frothy
Add the flour and baking powder
Beat for a further 30-60 seconds to make a well-mixed batter
Portion into an oiled muffin tin (I use a non-stick silicon tray sprayed with oil) Mix makes 12 standard sized muffins or 30 mini muffins
Top the muffins with a blueberry or two
Bake at 180 degrees Celsius for 15 mins (360 Fahrenheit), 15 min cook time is based on making mini muffins, the mix makes approx 30 mini muffins. If you are using a standard muffin tray and making approx 12 muffins the cook time will be longer, approx 25-30 mins
Cool
Serve

Video

Notes

Ensure the bananas are ripe, even a little overripe. The mashed bananas do the sweetening in this recipe, if you use an unripe banana the sweetness will just not be there.
Try stirring the blueberries through the batter. When I make them for young babies I tend to just stick one blueberry on top. The reason being they can get beyond messy filled with blueberries. Do not get me wrong I am all for kids having fun with food and making a mess, but I often pack these for when we are out and about. Limiting the blueberries limits the mess! But honestly, you can add more blueberries to the mix too!
You can make these muffins mini or large, you will just need to adjust the baking time. 15 mins for mini, 25 mins for regular.
Store in an airtight container for 3 days, or freeze for up to 4 months.

Ingredient Substituions

Blueberries: fresh or frozen
Oil: If you are using oil, choose a mild flavoured oil, (light olive oil, rice bran oil, coconut oil). Extra virgin olive oil is too strongly flavoured.
Eggs: I have not tested this muffin recipe egg free
Flour: This recipe does work with a gluten free baking mix.

Nutrition

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