Banana and apple muffins recipe
Created by The Tesco Recipes team
These simple muffins are a great breakfast option for a bit of variety – serve with yogurt and berries, if you like. They’re also ideal for a picky bits lunch or an on-the-go snack. Once you’ve mastered this recipe, you can add in dried fruit that your little one loves.
See method- Makes 12 muffins
- Takes 30 mins, plus cooling
- Freezable
- Vegetarian
Ingredients
- 1 small ripe banana
- 2 eggs, lightly beaten
- 1 tbsp rapeseed oil
- 125g fat free Greek yogurt
- 100ml semi-skimmed milk
- 1½ tsp vanilla extract
- 140g plain flour
- ½ tsp baking powder
- 60g porridge oats
- ½ tsp cinnamon
- 1 eating apple, grated
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- Heat the oven to gas 5, 190°C, fan 170°C. Line a cupcake tray with 12 fairy cake cases.
- Mash the banana in a medium bowl with a fork until mostly lump free, then whisk in the eggs, oil, yogurt, milk and vanilla until well combined.
- In another medium bowl, stir together the flour, baking powder, 50g porridge oats and the cinnamon. Pour in the wet mixture and stir until just combined before folding in the apple. Spoon into the prepared tray, top with the remaining 10g oats and bake for 16-18 minutes until lightly golden on top and a knife inserted into the centre comes out clean. Allow to cool in the trays for 5 minutes before removing to a wire rack to cool completely.
- Tip: Great for batch cooking. Simply double or triple the recipe.
- Tip: The muffins will keep in an airtight container for 3 days.
- See more Kids' meals and food ideas
Freezing and defrosting guidelines
Freeze the muffins in a sandwich bag for up to 3 months. Allow to defrost at room temperature or defrost slowly in the microwave. Warming them in the microwave for 10 seconds also brings them back to life but make sure the raisins don’t get too hot. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- When weaning your baby, introduce allergenic foods one at a time and not before 6 months.