Following my blog post on the yummy ‘Smash Cake With Blueberry Whipped Cream’, the no sugar no butter cake inspired me to create my ‘Banana, Carrot & Chia Seed Muffins’.
Now that Jin’s a toddler, he’s long graduated the super soft mini muffins I used to make and is now biting into something more substantial!
Introducing Sweetness To Toddlers Without Refined Sugar
I’m used to making completely sugar free muffins suitable for 6 months+, which Jin loved but now he’s a toddler, his taste buds have developed more and he’s ready to explore ‘sweet’.
Having said that, I’m not quite ready to give him full-on refined sugar baked goods! With these muffins, I can choose to drizzle in some maple syrup (or not), and it makes a nice introduction to sweetness.
A Boost Of Nutrients
I threw in some Chia Seeds for extra nutrients but you could also use Flax Seeds.
They have similar nutritional values but with some differences:
– Chia seeds are higher in fibre
– Flax Seeds are higher in Omega3
You can read more details about the two seeds here.
Freezer Stock For A Hungry Toddler
Jin is a HUNGRY boy but he can be a little unpredictable in terms of appetite.
That’s why I like to always have a few of these muffins in the freezer so when he’s finished running around like a maniac and suddenly wants a snack, I can heat one of these up in less than a minute. SO convenient!
The fact that they contain a vegetable, a fruit and nutritional seeds is a bonus!
So here we are, my ‘Banana, Carrot & Chia Seed Muffins’.
Banana, Carrot & Chia Seed Muffins (1 Year+)
- ★ 65 g Wholemeal Flour
- ★ 65 g Plain Flour
- ★ 1 tbsp Chia Seeds
- ★ 1 tsp Baking Powder
- ★ 1 tsp Baking Soda
- ★ 1/2 tsp Cinnamon
- ★ Sprinkle of Salt
- 1 Large Banana / 2 Small Very ripe
- 1 Large Carrot / 2 Small
- 60 ml Full Fat Milk
- 1 Egg
- 1 tsp Vanilla Extract The real deal, not vanilla flavouring
- 50 ml Maple Syrup
- Cube of Unsalted Butter
- Peel and coarsely grate the carrot. Peel and break the banana into chunks
- Cover and microwave the grated carrot for 2mins and cool
- Line the muffin tin with the butter
- Set the Oven to 180°C
- Combine all the dry ingredients marked with ★ next to it in a large bowl. Set aside
- Take the banana chunks, grated carrot, milk and optional maple syrup. Pop them in a blender and blend until almost smooth. I like to leave a bit of texture
- Directly into the blender cup, drop in the egg and vanilla essence. Mix with the whisk
- Pour the mixture into the bowl with the dry ingredients in 3 parts, mixing as little as possible (otherwise the muffins will become heavy)
- Spoon the mixture into a muffin tray, about 3/4 full. I usually get 7 muffins from this
- Bake in the oven for 20mins
- Take the tray out of the oven and rest the muffins in there for 5min. Then transfer the muffins onto a cooling rack for a few more mins
- Ready to serve!
Give It A Try
If you give this recipe a try, let me know how it turned out in the comments below!
Here’s Jin munching on his usual snack muffin.