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Bite-sized mini banana muffins, a super simple breakfast recipe for kids, great for batch cooking and freezing.

Sometimes the most basic of recipes work best for kids, especially at breakfast when you don’t have loads of time to be negotiating eating.

These Mini Banana Breakfast Muffins are brilliant because:

• They have just six ingredients
• They are brilliant to batch make and freeze
• They are quite simple in flavour so great for fussy eaters. I would describe them as “inoffensive”!
• You can add some berries or chocolate chips to change up the flavour if you wish

Mini Muffin Recipe

The full recipe with all the measurements and ingredients is down below in the recipe card but I’ve also included some step by step images here as that might be helpful when making.

1. Add banana, oil, honey, egg and milk to a blender.

1. Blitz until smooth.

1. Pour into a jug and whisk in the self raising flour. 

1. Pour the mixture into a mini muffin tray.

Silicone v Metal Muffin Tray

I used a silicone muffin tray so didn’t have to grease it. If you are using a metal muffin tray please remember to grease it with a little butter or spray oil first.

I use both silicone and metal trays at home. Personally I prefer metal as it conducts the heat into the muffins more evenly and you get a more golden look on the outside.

Silicone is great however for its non-stick properties, so it’s totally up to you.

Storing & Freezing Mini Muffins

These mini muffins will keep in the fridge for up to 2 days and can be reheated in the microwave.

They can also be frozen for up to 2 months. Defrost in a couple of hours at room temperature or in the microwave on the defrost setting.

If you are adding them to lunchboxes you can add them frozen and they will be defrosted by lunchtime.

More Kids Breakfast Ideas

If you liked this recipe then check out all my Kids Breakfast Ideas here.

Also check out the My Fussy Eater App. I have over 500 family friendly recipes, plus a whole host of extras like a meal planning function and shopping lists.

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Mini Banana Breakfast Muffins

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• Author: Ciara Attwell
• 
  Prep Time: 5 mins
• 
  Cook Time: 17 mins
• 
  Total Time: 22 minutes
• 
  Yield: 4 1x
• 
  Category: Breakfast
• 
  Method: Baking

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Description

Bite-sized mini banana muffins, a super simple breakfast recipe for kids, great for batch cooking and freezing.

Ingredients

• 1 banana
• 2 tbsp oil
• 1 tbsp honey
• 1 egg
• 125ml milk
• 100g self raising flour

Cook Mode

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Instructions

1. Preheat the oven to 180c / 390f.
2. Add the banana, oil, honey, egg and milk to a blender and blitz until smooth.
3. Pour into a jug and mix in the self raising flour. Whisk until there are no lumps.
4. Divide the mixture between a 24 hole mini muffin tray.
5. I used a silicone tray so didn’t need to grease it but if you are using a metal tray you will need to grease it first.
6. Bake in the oven for 17 minutes.
7. Leave the muffins to cool for a couple of minutes in the tray before removing.

Notes

These mini muffins will keep in the fridge for up to 2 days and can be reheated in the microwave.

They can also be frozen for up to 2 months. Defrost in a couple of hours and reheat as above.

The post Mini Banana Breakfast Muffins appeared first on My Fussy Eater | Easy Family Recipes.