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Healthy Banana Muffins for Kids (No Sugar Added)
No Sugar Banana Muffins for toddlers and kids, and even babies over 6 months old. They have no refined sugar added, their sweetness coming from the mashed banana. The banana muffins are fluffy and moist, made with Greek yogurt, eggs and butter, and topped with oats. They are the best finger food if you choose the baby led weaning, and make a great breakfast or snack. So delicious, healthy and easy to make, ready in about20-25 minutes.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 muffins
Calories: 144 kcal
Course:
Snacks
Cuisine:
International
Ingredients
- 1 cup plain flour
- 1 large banana
- 1 teaspoon baking powder
- 4 heaped tbsp Greek yogurt
- 1 large egg
- ⅛ cup butter (30 g)
- 1 teaspoon vanilla extract
- oats for topping (optional)
Instructions
- Pre-heat the oven to 200 degrees Celsius (390 Fahrenheit).
- Sift the flour and add it to a bowl together with the baking powder.
- Beat the egg until foamy, then add the yogurt and mix together until you get a smooth paste.
- Add the melted and cooled butter to it, then mash the banana with a fork and add that too.
- Mix everything together, add the vanilla extract, then add this to the bowl of flour and baking powder.
- Use a silicone spatula to gently mix the ingredients together, making sure you don't overbeat.
- Grease a 6-hole muffin tin with butter, then divide the batter between the 6 muffin holes, and sprinkle some oats over.
- Bake for about 30 minutes or until golden brown.
- To remove the muffins from the tin, use a sharp knife to loosen the edges, the muffins should pop out easily.
Cup of Yum
Notes
- As with all muffins, there is one big tip when it comes to great taste and texture.
- Another tip is never to open the oven before the muffins are baked, and that is true for baking in general. I know the temptation is great, but better check nearer the time, and not too often.
- Also, make sure the bananas are fully-ripen, the ones starting to brown are actually the best, as they are very sweet, and thus the muffins won't need extra sweetness.
- always pre-heat the oven before baking
- have the ingredients at room temperature
- DO NOT overbeat the batter, the muffins will become too dense and unlikely to rise as nicely.
Nutrition Information
Calories
144kcal
(7%)
Carbohydrates
21g
(7%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
37mg
(12%)
Sodium
48mg
(2%)
Potassium
197mg
(6%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
170IU
(3%)
Vitamin C
1.7mg
(2%)
Calcium
52mg
(5%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 6muffins
Amount Per Serving
Calories 144
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 37mg | 12% |
| Sodium | 48mg | 2% |
| Potassium | 197mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 52mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.