RECIPES: Banana Raisin Muffins for baby


I feel as thought I’m always on the hunt for the perfect muffin recipe. What’s perfect you say? Well, it should be somewhat healthy since it’s a morning dish in our house, it should look delicious — dessert like, and finally able to make in small batches as we don’t eat them fast #pickyeatermomproblems

Guess what? I found it!

I made a few adjustments to a Banana Cranberry Bread recipe I found on one of my favorite sites, Skinnytaste. Made a few personal changes, cut the recipe in half, and made them into muffins. You’re now left with the best Banana Raisin Muffins for your babes. Rather healthy ingredients, small batches and fun playful mini-hand-sized muffin wrappers. The perfect equation for a successful breakfast with a picky eater.


Baby’s Banana Raisin Muffin Recipe {original recipe here}

3/4 cups Whole Wheat Flour
1/2 tsp Baking Soda
pinch Salt
1 tbsp Butter | softened
1/4 cup Brown Sugar | not packed
1 large Egg Whites
1 large Banana | ripe, lightly mashed
1 tsp Vanilla
*Raisins & Brown Sugar for sprinkling

Preheat the oven to 350, line your cupcake tin with fun, playful cupcake liners

In a small mixing bowl, combine flour, baking soda and salt. Mix well with a whisk and set aside for now.

In a medium bowl cream together butter and brown sugar, mixing with an electric mixer for 2 minutes. Add in the egg whites, banana, and vanilla and beat until well combines. Be sure to scrape down the sides of the bowl to ensure the mixture is completely combined.

Add your flour mixture in small amounts at a time, mixing by hand will ensure you you eat it vs wear it. #yourewelcome

Sprinkle the tops with raisins; this is where I enlisted in little hands to help. I sprinkled as she placed with perfection, the raisins one by one. Once done, sprinkle with brown sugar and bake for 35 minutes, or until golden brown.




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