How To Make Our Awesome Banana Raspberry Muffins!

Lat night, we had a lot of fun making some super tasty muffins for my brother’s birthday! After posting on Twitter and Instagram, I’ve gotten a bunch of feedback and requests for some cooking posts, too. So here goes!

What you’ll need:

3 large bananas

3/4 (100g, 3.5 oz) cup sugar / brown sugar / Stevia or another type of natural sweetener (not mandatory since the muffins are sweet enough even without it! also, if you make it sugar-free, it’s totally baby-friendly!)

1 egg (not mandatory, though: I don’t put eggs in mine since Viktor doesn’t eat whole eggs yet; you can also separate the egg and use yolk only, if your baby is in that stage)

1/3 (40g, 1.5 oz) cup melted butter

1 cup (130g, 4.5 oz) of raspberries, blueberries or any kind of red fruit (frozen works, too!)

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt (not mandatory, especially if it’s baby-friendly)

1.5 cups of flour (I use whole-grain)

What you’ll need to do:

Put the bananas in a blender and make a purée (mash).

Add sugar/sweetener and the egg to the blender and mix. Baby-friendly tip: I separate the sweetener and egg white in a separate cup and only mix it in AFTER filling the muffin cups for the baby, so that it’s super good for him, too!)

Add melted butter (30 seconds in the microwave on a medium setting should do!) and raspberries/other fruit

Combine dry ingredients and put it into the banana mash (do not turn the blender on at this point!)

Another tip: I sometimes add a bit of whole milk (or formula, if I’m making it for the baby as well) because the mixture tends to be a bit dense. 3-4 oz (90-120 mL) maximum, not more than that! 🙂

Bake at 375 degrees Fahrenheit (or 170 degrees Celsius) for about 20 minutes.

If try out this recipe, let me know how it went! Bon Appétit!

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