Millie is a massive fruit fan so when we are at home any snack she has is often a small bowl of fruit or sometimes a yoghurt. I’m keen on keeping it like this as I am hoping by constantly giving her new fruit to try it will stop her being as fussy as Oscar is with fruit now. But when we are out and about in (a very hot) Kuwait, fruit isn’t something I like to pack – it’s obviously too hot to keep it fresh and deliciously cold and also it makes a ton of mess! The mess is fine at home, nothing a quick bath or wash won’t sort out but when we are out I don’t fancy using half a pack of wipes to clean her up and finding somewhere to change her clothes. So I have been on the lookout for some simple snacks to make at home that are also fairly healthy, and of course suitable for babies. I came across this lovely Mini Banana and Raisin Muffin recipe on Little Grazers and just had to make them. I was a bit concerned when I first saw the recipe about the raisins in it as raisins can be quite chewy for a younger child but as I caught Millie snatching some of Oscar’s raisins the night before baking the muffins, I knew she would be ok with the chewing of them!
1 cup flour
1 tsp baking powder
1/4 baking soda
1/2 tsp all spice
2 ripe bananas, mashed
4 tbsp of unsalted butter, softened
1 egg, beaten
2 tbsp whole milk
- Preheat the oven to 190 degrees and either grease a muffin tin or place muffin cases in your tin.
- Sieve the flour, baking powder, baking soda and all spice into a bowl.
- In a separate bowl, add the butter and mashed banana and whisk until smooth. Slowly, mix in the beaten egg.
- Fold in the flour mixture.
- Add the milk and raisins and mix.
- Add the batter to your muffin tin or muffin cases and bake for approximately 20 minutes, until golden.
- Leave to cool on a wire rack.
* We used regular cupcake cases to make our muffins and the batter made 10 muffins. If you use mini muffin cases, your batter should make 18 mini muffins.