The main thing I miss about traditional weaning now that we’ve started on our baby led weaning path is the convenience that traditional weaning allows – being able to freeze a bunch of purees to defrost and heat up when dinner time comes around. No fuss, and no worries if you’re running late or having a takeaway or something for dinner yourself.
So, I am always on the hunt for things that I can make in advance and have on hand when hunger strikes. These little muffins are easy to make and can keep in the fridge for two days – great for snacks, breakfast or lunch. They’re also gluten and dairy free, and completely versatile with whatever fruit you’ve got in the fridge.
Today I’m sharing my three ingredient muffin recipe. The three ingredients are as follows:
1 x Ripe Banana
2 x Egg
1/3 cup of chopped strawberries (However, I have subbed this with raspberries and blueberries before, so essentially, 1/3 cup of whatever fruit you would like)
- Preheat Oven to 190°C / 374°F / Gas Mark 5
- Mash banana and strawberries together in a bowl, until a somewhat smooth consistency is achieved
- Crack both eggs into a bowl and mix
- Pour fruit mixture into the same bowl as your eggs and mix until well combined.
- Pour the combined mixture into a lightly greased muffin tin (I use quite a deep six space muffin tray and can fill five spaces with the mixture)
- Place tray in the oven for 12-15 minutes, or until eggs are cooked through
- Serve immediately, or cool and place in air tight container and refrigerate for up to 2 days
And voila! There you have it, around 5 muffins to use for whatever you see fit! I was rushing around trying to get ready to go out and leave Hallie with her Grampa today, so I paired two muffins with some Kiddylicious Veggie Straws and a strawberry fromage frais for an easy, no fuss lunch. All of Hallie’s favourites on the one plate – one happy baby, and even happier mummy!
if you give these a try, let me see your photos by tagging me on Instagram! (@chrisselledotcom)