Tag Archives: toddler baking

Banana yoghurt muffins, perfect for healthy snacking

Bananas and Baking, one of my favourite combinations. We often have a couple of bananas hanging around earmarked for mummy to bake with as no-one like over-ripe bananas in our house. This weekend I decided to move away from our beloved flapjacks and try out some muffins. I’d seen a recipe somewhere that used yoghurt and banana with hardly any sugar or fat and that had got stuck in my mind, Of course I have no idea what the recipe was or where it was and it was a wheat containing recipe…. so this is where my baking brain took me.

The result. A lovely moist, springy muffin that has little hidden gems of banana hidden inside. These are going to be come a regular in our house and lend themselves to all kinds of variations. Chocolate chips, raisins, dried cranberries mmmmm.

Dietitian UK: Healthy low fat, low sugar banana muffins

These muffins have 5g sugar which comes from the yoghurt and banana. The oats are wholegrain and the bananas give them a great fruit boost. Great for enjoying mid afternoon when you fancy cake or as a snack for the kids. Compare this to other toddler snacks you can buy and these are a much healthier option. These are also perfect for making with kids, I know my toddler will be having a go.

Banana Yoghurt Muffins
Yields 12
A healthy, low fat, low sugar, wholegrain banana muffin. Moist, light and tasty.
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
72 calories
13 g
31 g
1 g
3 g
0 g
40 g
14 g
5 g
0 g
0 g
Nutrition Facts
Serving Size
40g
Yields
12
Amount Per Serving
Calories 72
Calories from Fat 13
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 31mg
10%
Sodium 14mg
1%
Total Carbohydrates 13g
4%
Dietary Fiber 1g
6%
Sugars 5g
Protein 3g
Vitamin A
1%
Vitamin C
3%
Calcium
5%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 100g oats
  2. 30g brown sugar
  3. 2 tsp baking powder
  4. 2 eggs
  5. 100g natural yoghurt
  6. 2 bananas
Instructions
  1. Preheat the oven to Gas Mark 5 and prepare the muffin tin.
  2. Place the oats in a food processor and blitz to make a rough flour.
  3. Add the sugar, baking powder and mix.
  4. Next add the eggs, yoghurt and mashed banana and mix.
  5. Place into muffin cases and bake for 15-20 minutes.
Notes
  1. I used silicone muffin cases.
beta
calories
72
fat
1g
protein
3g
carbs
13g
more
Dietitian UK https://www.dietitianuk.co.uk/
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No added sugar fruity muffins

My toddler has got to the age where she is well aware about the delights of cakes and biscuits. Being a dietitian I’m not keen on her eating lots of bought and sugary snacks, so most weeks we have a baking session. I’m also pregnant at the moment so keen to find myself healthy treats to snack on too.

This week toddler girl asked to make some cakes, so I popped over to Mamcook’s blog for some inspiration. She has these lovely looking Fruity Prune Muffins on her blog which I’ve adapted to make them gluten and wheat free, plus we used apricots (toddler’s choice).

The whole family was pretty pleased with them, in fact these are likely to be adapted and cooked quite regularly as they were easy for the toddler to get involved with too.

Dietitian UK: No added sugar Fruit muffins
Dietitian UK: No added sugar Fruit muffins

 

Recipe:

100g, 3.5 oz Gluten Free Self Raising flour or 50g rice flour, 30g cornmeal and 20g tapioca starch

40g, 1.5oz Porridge oats

1 tsp Gluten Free Baking powder

1/4 tsp Bicarbonate of soda

140g, 5oz Natural yoghurt

1 tbsp Apple  juice

1/2 tsp Vanilla extract

3 tbsp of Vegetable oil

1 Egg

140g, 5oz Chopped Dried Apricots

 

  • Preheat the oven to Gas Mark 4.
  • Mix the flours, oats, apricots, baking powder and bicarbonate of soda together.
  • Now mix the yoghurt, apple juice, vanilla extract, oil, egg together.
  • Next mix the wet ingredients into the dry ones.
  • Spoon into a muffin tin and bake for 12-14 minutes, they should be risen and golden.

Let me know what variations you try out.