Baby breakfast muffins: Cherry & Banana

November 23, 2017

We started out weaning with purees, and our baby boy is a big fan of Piccolo pouches, really enjoying their fruity first taste flavours for breakfast. As he’s coming up to seven months, we’ve started introducing a few more fingers foods, experimenting with recipes here and there.

With a couple of overly brown bananas in our fruit bowl, I thought I’d see if I could make a baby friendly version of banana muffins, cutting out the refined sugar.

Taking inspiration from this banana bread recipe from Housewife Confidential, I tweaked it to make muffins instead, also adding some frozen cherries.


Preheat fan oven to 180 degrees, recipe makes 12 small muffins

2 over-ripe bananas
30mls water
100g self raising flour
½ teaspoon of baking powder
A pinch of bicarb
20 frozen cherries
10g of porridge oats (With a few extra to sprinkle on top)

This recipe couldn’t be easier, you just blitz your bananas with the water (with a whisk or blender) sift in your dry ingredients, and then stir through your frozen cherries and porridge oats. Pop paper cases in a muffin tray, fill with your mixed batter, and sprinkle on a few oats to decorate. Bake in the oven for 20 minutes, until golden.

Baby banana and cherry breakfast muffins

Once cooled they are ready to eat. Our baby boy tried his muffin with a few halved cherries and a spoonful of greek yoghurt.

As with most of his meals, quite a lot ended up squished or on the floor, but he actually ate a good two thirds of his muffin…definitely a success!

Excluding the yoghurt we served it with, these muffins were dairy and refined sugar free, and can even be enjoyed by those following a vegan diet. We’ve also popped two thirds of this batch in the freezer, waiting to be defrosted for a quick breakfast.

Ready in around half an hour, we’ll be definitely be making these muffins again, perhaps even making some new variations to squeeze in even more fruit.

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