Banana Seed Muffins

Ingredients

• 3 ripe bananas, mashed
• 2 eggs
• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 3 tbsp sunflower seeds
• 2 tbsp olive oil
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 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 smooth. Whisk in 2 eggs, 2 tbsp olive oil, and 1 tsp vanilla extract.

3. 03

   Stir in 1 cup rolled oats, 1/2 cup whole wheat flour, 1 tsp baking powder, and 1/2 tsp cinnamon until just combined.

4. 04

   Fold in 3 tbsp sunflower seeds, which add a gentle crunch and nutritional boost without the choking risk of whole nuts.

5. 05

   Spoon into the prepared muffin tin and bake for 16–18 minutes until golden and a toothpick comes out clean. Cool before serving.

How to offer

Offer as whole mini muffins. Sunflower seeds are ground into the batter or left very small, making them safe and nutritious. Great texture for 9-month-olds developing their chewing skills.

Storage

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