Banana Peanut Butter Muffins

Ingredients

• 3 ripe bananas, mashed
• 2 eggs
• 3 tbsp smooth unsweetened peanut butter
• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 1 tbsp olive oil
• 1 tsp baking powder
• 1 tsp vanilla extract

Method

1. 01

   Preheat oven to 350°F (175°C) and line a mini muffin tin with paper liners.

2. 02

   In a large bowl, mash 3 very ripe bananas until completely smooth.

3. 03

   Add 2 eggs, 3 tbsp smooth unsweetened peanut butter, 1 tbsp olive oil, and 1 tsp vanilla extract. Whisk together until well combined.

4. 04

   Stir in 1 cup rolled oats, 1/2 cup whole wheat flour, and 1 tsp baking powder until a thick batter forms.

5. 05

   Spoon into prepared muffin tin and bake for 16–18 minutes until golden and set. Cool completely before serving.

How to offer

Offer as whole mini muffins. These are excellent for early peanut allergen introduction. Ensure peanut butter used is smooth (not chunky). The banana keeps them very moist and soft.

Storage

Refrigerate in an airtight container for up to 5 days. Freeze for up to 2 months.

Nutrition note

Bananas are rich in minerals like folate, vitamin B6, vitamin C, and potassium that babies require to flourish in addition to carbohydrates to fuel the body. Together, these nutrients help to maintain blood pressure, skin health, the neurological system, and iron absorption.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer