20-Minute Banana Muffins

These treats are perfect for families with little ones doing BLW (baby led weaning) and for kids of all other ages. They can be great as a snack or a dessert or on its own for breakfast! Feel free to leave out the sugar (it is a small amount) and substitute with maple syrup or honey (if babies are older than 1) to still enhance the sweetness factor. Enjoy!

Prep Time:  5 minutes                        

Bake Time: 15 minutes

Ingredients:

-1/2 tsp vanilla extract

-1/2 tsp sea salt or Himalayan pink salt

-1 tsp baking soda

-1 1/2 cups flour

-4-5 ripe bananas mashed

-1 egg

-4 tbsp cane sugar

-2-3 tbsp nut milk (linked is what I use)

-1/3 cup of unsweetened applesauce or pear puree (I used 1 jar of beech-nut pears!)

Instructions:

1. Preheat oven to 375 degrees.

2. Prep your dry ingredients by sifting together your flour, salt, baking soda, and sugar until well combined.

3. Next, prep your wet ingredients by mashing the bananas and leaving some small chunks and adding in the egg, puree/applesauce, and vanilla extract. Add the nut milk in later.

4. Now combine both the wet and dry ingredients until well mixed. Slowly add in the milk one tablespoon at a time until the consistency is right. It should not be too runny and not super thick either. The amount of milk you add will depend on how ripe your bananas are.

5. If you are feeling fancy, try adding in some dark chocolate chips to your batter for an extra sweet treat!

6. Portion into your muffin pan and bake for 15 minutes or until a cake tester comes out clean. Sprinkle with powdered sugar while warm and serve!