Annabel Karmel’s mini banana muffins

  • Makes 24

These tasty treats are perfect for breakfast or in a lunchbox

  • 1 medium egg
  • 1/2 tsp vanilla extract
  • 55g soft light brown sugar
  • 1 large, very ripe banana, well mashed
  • 55ml sunflower oil
  • 85g wholemeal flour
  • 1/2tsp baking powder
  • 1/2tsp bicarbonate of soda
  • 1/4tsp ground cinnamon
  • Pinch salt (omit for under-ones)


  • Step 1

    Preheat the oven to 180c/gas mark 4. Line two mini muffin tins with mini muffin liners.

  • Step 2

    Beat the egg, vanilla and sugar together until thick, then stir in the banana and oil.

  • Step 3

    sift in the flour, baking powder, bicarbonate of soda, cinnamon and salt (if using) and add the bran left in the sieve too.

  • Step 4

    Stir together until just combined. Spoon into muffin cases (around 2/3 full) and bake for 12 to 14 minutes until risen.

  • Step 5

    Cool, store in an airtight box for up to three days or freeze (defrost at room temperature for approximately 1 hour)

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