Blueberry-banana muffins with soy yogurt
| February 13, 2013 | Posted by Mabel under Food & Recipes, Little Tastebuds |
NOTE: If your child isn’t allergic to dairy, you can use melted butter in place of oil and milk or yogurt in place of soy yogurt.
Blueberry-banana muffins with soy yogurt
Adapted from Periplus Mini Cookbooks’ Blueberry Muffin recipeSUITABLE FOR
Babies above 8 months, toddlers and adultsIngredients
1-2 medium-large overripe bananas, roughly chopped up
1 3/4 self rising flour
2 tbsp brown sugar
1 tsp baking powder
125 gms blueberries
1 egg, lightly beaten
3/4 cup soy yogurt (or milk or regular yogurt)
1/3 cup oil (or melted butter)Method
- Preheat your oven to 200°C and prepare a greased pan of your choice.
- Sift the flour, sugar and baking powder into a bowl and stir in the blueberries and chopped up bananas. In a separate bowl, combine egg, yogurt and oil before mixing well. All the liquids all at once into the flour mixture.
- Stir gently with a wooden spoon or fork until all the dry ingredients are moistened. The batter should be lumpy.
- Spoon the batter evenly into each muffin cup until each cup is two-thirds full. Bake for 20-25 minutes until golden brown. Remove from the oven and cool in the pan for about 10 minutes before removing. Serve warm on its own or with syrup if need be.
STORAGE NOTES
Keep frozen in an airtight container or covered for up to three months. When needed, bring down to the fridge to thaw overnight before microwaving for a few seconds. Alternatively you can rebaked this covered for a few minutes at 180°C.
