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Food3 Ingredient Banana Muffins - My Fussy Eater

3 Ingredient Banana Muffins – My Fussy Eater

Delicious banana muffins made with just three simple ingredients. Egg free and easy to make gluten and dairy free too!

If you’re looking for a super simple and healthy snack recipe for the kids then you need to try these 3 Ingredient Banana Muffins.

They’re so easy to whip up and brilliant to store in the freezer for ready-to-grab snacks for school or in the afternoon when you’ve got a hangry child!

The recipe starts with 3 bananas, added to a mixing bowl and mashed with a fork.

Next, add self raising flour and yogurt and mix well until everything is well combined.

I used coconut yogurt in this recipe but any type of flavoured yogurt would be delicious – strawberry, peach, vanilla etc.

You can also use plain yogurt but I think flavoured yogurt adds a really nice taste to the muffins.

Transfer the mixture into 12 muffin cases. You must use silicone muffin cases for this recipe. Because there is very little fat in these muffins they will stick to paper cases.

Also, use an ice cream scoop to transfer the mixture in. It makes it much easier than using a spoon.

Once filled, bake at 180c fan for 25 minutes.

Allow the muffins to cool for a few minutes in the cases before taking them out.

These Banana Muffins are brilliant to add to lunchboxes or to serve up for a healthy afternoon snack for the kids.

They will keep for up to 2 days in an airtight container.

They can also be frozen. Defrost at room temperature in a couple of hours. If you add them frozen to lunchboxes in the morning they will be defrosted and ready to eat by lunchtime.

These muffins are completely egg free, so brilliant for families with an egg allergy.

They are also easy to make gluten and dairy free too using gluten free flour and dairy free yogurt.

If you liked this recipe you may also enjoy my Mini Chocolate Spinach Muffins

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3 Ingredient Banana Muffins


Description

Delicious banana muffins made with just three simple ingredients. Egg free and easy to make gluten and dairy free too!


Ingredients

  • 3 bananans
  • 300g self raising flour
  • 200g yogurt

Instructions

  1. Preheat the oven to 180c fan and line a 12 hole muffin tray with silicone cases.
  2. Add the bananas to a mixing bowl and mash with a fork.
  3. Add the flour and yogurt and mix well.
  4. Divide the mixture between the 12 muffin cases.
  5. Bake for 25 minutes.
  6. Allow to cool for a few minutes before removing the muffins from the case.

Notes

These muffins will keep for up to 2 days in an airtight container. 

They can also be frozen. Defrost at room temperature in a couple of hours.

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