These banana and ricotta muffins are a perfect early food for little ones... they have a lovely soft smooth texture, a really mild and sweet flavour and contain no added sugar.
They’re also ruddy delicious so they’ll go down a treat with toddlers, big kids and adults too!
They went down an absolute storm with both Isabelle and Joshua - in fact the day we first made them the last thing Joshua said before going off to sleep was how much he liked them and that he wanted to eat them again. Praise indeed!
You can make them with or without egg - or you could even mix it up and use a bit of both!
For an egg-free version replace each egg with a mixture of ground flaxseeds and water (often known as a ‘flax egg’)
For each egg mix one tablespoon of ground flaxseeds with three tablespoons of water. Stir well and leave to thicken for 5 minutes before using.
The ingredients are...
- 2 ripe small-medium sized bananas (or 1.5 large bananas), mashed
- 2 eggs, beaten, OR two flax eggs
- 2 heaped tablespoons ricotta cheese (or Greek yoghurt)
- 2 tablespoons oil or butter, melted (I used coconut oil)
- 6 tablespoons fine semolina (or plain flour)
- 1 teaspoon baking powder
- 1/8 teaspoon vanilla extract (or 1/4 teaspoon vanilla essence)
- A good grating of nutmeg (or ground cinnamon)
To make...
- Combine all the ingredients and mix well
- Spoon into muffin trays (grease well if not using silicone)
- Bake at 180'C for approx. 15 - 20 minutes until golden
- Leave to cool slightly before removing from their muffin cases
Eat fresh, refridgerate or freeze.
These are best served warm or at room temperature.
Suitable from 6 months. Serve cut into thick slices for little ones.
The above quantities make 8-10 medium sized muffins.
Enjoy x
