The banana and berry muffins I made last week were such a big hit that I decided to try a variation on the recipe. Instead of using muffin cases I made this one in a loaf tin so I could slice it into fingers - perfect for Little Dude's lunchbox! The basic banana bread recipe is from the Baby Led Weaning Cookbook. I halved the ingredients, substituted half of the butter for coconut oil, and added some bits and bobs :)
YOU'LL NEED:
75g self raising flour
15g unsalted butter
15g raw, organic coconut oil
1 small handful of raisins
1 handful of dessicated coconut
2 large ripe bananas
1 egg
METHOD:
1. Lightly grease the loaf tin with coconut oil
2. Sift the flour into the bowl
3. Melt the butter and coconut oil (I did mine in the microwave)
4. Mash the bananas in a separate bowl, add the melted butter and egg
5. Add the banana mixture to the flour, mix well then stir the raisins and coconut
6. Spoon into the loaf tin
7. Bake at Gas 5 for 20-25 minutes until cooked through.
This week's challenge was to make a healthy dish with summer berries. Breakfast can be a tricky one to keep interesting so I made some berry muffins by adapting a recipe from the Baby Led Weaning Cookbook by Gill Rapley (a great place to start if you're thinking of taking the plunge into BLW).
I halved the ingrediants in the basic banana muffin recipe then added a couple of handfuls of berries, plus an extra raspberry placed on top for decoration. These
little beauties are naturally sweetened by the banana so don't include
any refined sugar, making them perfect for little tummies. As they cook the fruit bursts and stains the inside of the muffin with lovely pink and red patches. Little Dude enjoying playing with the different textures and getting his fingers thoroughly mucky. They also freeze really well so can be defrosted overnight or by a quick blast in the microwave. I chucked half my batch of 6 muffins into the freezer and will use them for lunchboxes at a later date - it's always handy to have food that doesn't make too much mess when you're dining out.
YOU'LL NEED:
75g Self Raising Flour
30g Unsalted Butter
Handful of Berries - I used Blackberries, Raspberries, Blueberries and Redcurrants
2 Ripe Bananas
1 Egg
METHOD:
1. Line a muffin tin with silicone cupcake cases
2. Sift the flour into the bowl
3. Melt the butter
4. Mash the bananas, add the melted butter and egg
5. Add the banana mixture to the flour, mix well then stir in your whole berries
6. Spoon into the cupcake cases and place a berry on top for decoration
7. Bake at Gas 5 for 10-15 minutes until cooked through.
Banana makes such a fab base for cake, bread or muffin mix because you can add pretty much anything to it. When we're bored of berries I'm going to try some variations:
- Sultanas and raisins
- Chocolate chips
- Stewed apple
- Sprinkling mixed seeds on top
- Baking the mix in a loaf tin and serving in slices with butter
Tag me in your favourite muffin recipes - I'd love to see them on Instagram (@blwmamauk).
YOU'LL NEED:
