Dairy-free Banana and Peanut Butter Muffins
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If your child has an allergy to dairy it can be difficult to find a delicious treat. Try this delectable combination of banana and peanut butter for a really yummy mid-morning treat that every child can enjoy. Suitable from 10 months
Prep Time:
10 Minutes
Cook Time:
25 Minutes
Makes:
12 Muffins
Suitable for Freezing
Ingredients
- 2 eggs
- 120ml maple syrup
- 125g sunflower oil
- 85g peanut butter
- 159g ripe banana mashed
- 200g self-raising flour
- 50g caster sugar
- 1 tsp baking powder
- 50g sultanas
Method
1 Preheat the oven to 160C Fan. Line a muffin tin with 12 paper cases.
2 Best the eggs , maple syrup and oil together in a bowl. Mash a banana with the peanut butter. Add the mixture to the egg, syrup and oil. Mix well.
3 Measure the flour, caster sugar, sultanas and baking powder into a large bowl. Add the wet ingredient and whisk using an electric hand whisk for one minute. Spoon into the cases.
4 Bake for 20 to 25 minutes until well risen and firm in the middle.
5 Cook on a wire rack.
