Banana Blackberry Muffins For Babies and Toddlers
Table of Contents Show
Banana and Blackberry Muffins
Banana blackberry muffins are an excellent recipe for baby-led weaning because they use natural sweetness from ripe bananas and fresh blackberries, eliminating the need for added sugar.
This makes them a healthier option compared to many store-bought muffins, which often contain excessive sugars and preservatives.
The soft texture of these muffins is perfect for little hands to hold and gentle on developing teeth, while the fibre and nutrients from the fruit support digestion and growth.
Homemade muffins also allow full control over the simple ingredients, ensuring a wholesome, nutritious snack that encourages babies to explore flavours and textures safely.
Great for those busy mornings for the perfect breakfast or quick snack.
Blackberry Health Benefits
Blackberries offer numerous health benefits for babies practising baby-led weaning.
They are rich in vitamins C and K, which support immune function and bone development.
The high fibre content aids digestion and promotes healthy bowel movements, while their natural antioxidants help protect cells from damage.
Blackberries also provide essential minerals such as manganese, important for metabolism and bone growth.
Their soft texture and naturally sweet flavour make them an ideal, nutrient-packed finger food for little ones beginning to explore solid foods.
Ingredient information
Flour - I have used plain flour for this blackberry muffins recipe as I have used a little baking powder so that the muffins rise. You could use a self raising flour too if you like without the baking powder.
Baking powder and bicarbonate of soda - I have used these two ingredients for rise and to balance acidity.
Banana - I have added a banana to the recipe to add sweetness (overripe bananas are best for this with plenty of brown spots) to the muffins as there is not any added sugar.
Butter - I have melted the butter as I am not using a stand mixer, to make it easier to mix by hand. You can use a dairy free alternative too if you like.
Egg - I have used a free range egg in this recipe.
Milk - I have used whole milk for this recipe, but you could use a dairy free alternative/plant-based milk, such as oat milk, almond milk or soy milk, depending on your baby’s allergy preference.
Cinnamon - I have added cinnamon for extra flavour and sweetness.
Blackberries - Juicy blackberries are a great weaning ingredient, they may make a mess but they are so juicy and nutritious for your baby. You can use other fresh berries such as raspberries and blueberries.
Serving suggestion
The blackberry banana muffins would be great cut in half and spread with a little almond butter or peanut butter.
You can serve the fluffy muffins to baby whole or halved.
Why not try serving these delicious muffins alongside plain Greek yogurt for dipping.
Great taste against the blackberry flavour.
Other muffin recipes you may like: Blueberry muffins, Carrot cake muffin or Cheese & ham muffin.
Storage instructions
Store the healthy banana blackberry muffins in an airtight container in the fridge for up to 3 days.
The muffins can be frozen in an airtight container or in a freezer bag for up to 3 months.
You can separate the muffins using parchment paper.
Or you can wrap in plastic wrap and then aluminium foil.
Make sure they are cooled to room temperature before transferring to the container.
Be sure to label the freezer-safe bag with the item and date, so it is clear how long they can be stored.
To label the airtight container I use masking tape this way it will not ruin the airtight container.
To defrost the muffins, keep them in an airtight container and defrost in the fridge overnight.
Make sure they are fully defrosted before serving.
Equipment used to help with this recipe
Recipe | Banana Blackberry Muffins For Babies and Toddlers
Banana Blackberry Muffins For Babies and Toddlers
These no added sugar muffins are perfect as a quick make ahead breakfast , snack or after school snack for older kids.
Ingredients
Instructions
- Start by preheating your oven to 180C or 350F. Prepare a muffin tin with 6 muffin liners or paper liners and set aside.
- Place the butter into a small microwavable bowl and pop into the microwave for 30 seconds. Once melted set aside to cool slightly.
- Add the mashed banana, milk and melted butter into a large mixing bowl and mix together.
- Next add in the flour, baking powder, cinnamon and bicarbonate of soda and mix together.
- Finally add in the egg and mix together until you have a thick batter.
- Spoon in about a heaped tablespoon of the muffin batter into each muffin cup.
- Place 1 blackberry into the middle of each muffin cup.
- Cover the blackberries with more of the cake batter and smooth over using a spoon.
- Sprinkle with more cinnamon on top of each muffin if you like and pop into the oven for 20-22 minutes until golden brown.
- Leave to cool on a wire rack or cooling rack.
Notes
To make this banana berry muffins gluten free, you can use a gluten-free plain flour, self raising flour or an almond flour.
You can also use a dairy free butter and milk to make the recipe dairy free. Great for an easy breakfast or after school snack.
Hope you and your whole family enjoy!
©The Petit Spoon
Content and photographs are copyright protected and need prior permission to use elsewhere. Copying and/or pasting full recipes to other websites and any social media is strictly prohibited. Sharing and using the link of this recipe is both encouraged and appreciated! Share this post now!
This is a yummy sweetcorn fritter recipe - great for baby and toddler. An appealing recipe packed full of flavour and texture and ideal for a lunch or snack.