BLW Banana Hazelnut Muffins
Soft muffins are a great option for babies starting solids because when you cut them in half, they are the perfect size and shape for little palms to grasp. It can be tricky to find muffin recipes that don’t include added sugars and excess salt, however, neither of which are recommended for infants.
These muffins are sweetened only with banana and don’t contain any salt. They do include the following top allergens: tree nuts (hazelnut flour), cow’s milk (or another plant-based alternative), eggs, and spelt flour which is a nutrient-dense flour strongly related to wheat that does contain gluten.
In general, once the top allergens have been introduced, it’s recommended that you continue to offer them at least twice a week to help prevent allergies from developing down the road. This can sometimes feel overwhelming, given that there are 9 top allergens to keep track of! I developed these muffins as a way to offer tree nuts, dairy, eggs, and wheat all in one meal. Once your baby is older than 12 months, feel free to add ½ a teaspoon of salt to the batter, which helps balance out the flavor. Enjoy!
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BLW Banana Hazelnut Muffins Recipe
BLW Banana Hazelnut Muffins
Ingredients
- 2 large bananas, peeled
- ⅓ cup avocado oil
- 2 eggs
- ¼ cup cow’s milk (or soy milk, or your favorite unsweetened, plant-based alternative)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 cup hazelnut flour*
- 1 cup spelt flour
Instructions
- Preheat oven to 325° F and lightly oil a 12-cup muffin tin*.
- In a small bowl, mash the bananas together with a fork until lumpy and slightly liquified.
- In a separate, medium bowl, whisk the avocado oil and eggs until smooth. Add the bananas and milk and whisk to blend, then add the vanilla, baking soda, and cinnamon, and stir until well combined.
- With a rubber spatula, mix in the flours a little at a time until moistened throughout.
- Pour the batter evenly into each muffin cup.
- Bake until a toothpick placed into the center of a muffin comes out clean and the tops are lightly crisped, about 22 minutes.
- Remove from heat and cool on a wire rack for at least 10 minutes before removing from muffin tin.
- Store in an air-tight container for up to 5 days in the refrigerator, or up to 3 months in the freezer.
Notes
- Allergen Note: These muffins include the following top allergens: tree nuts (hazelnut flour), cow’s milk (or another plant-based alternative), eggs, and spelt flour which is a nutrient-dense flour strongly related to wheat that does contain gluten. In general, once the top allergens have been introduced, it’s recommended that you continue to offer them at least twice a week to help prevent allergies from developing down the road.
Nutrition Facts
Calories
188Fat
13 gSat. Fat
1 gCarbs
15 gFiber
3 gNet carbs
12 gSugar
3 gProtein
4 gSodium
104 mgCholesterol
28 mg
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