Annabel Karmel’s mini banana muffins

  • Makes 24
  • A little work

These tasty treats are perfect for toddlers and preschoolers

  • 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, which has been left over from sieving the wholemeal flour and is still in the sieve.

  • 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)

For lots more food ideas download Annabel’s Essential Guide to Feeding Your Baby & Toddler app. Access more than 200 delicious recipes, as well as a host of features to keep your family on track and enjoying meal times. Download from the App Store now or visit