BLW Banana Hazelnut Muffins

Soft muffins are a great option for babies starting solids because when you cut them in half, they are the perfect size and shape for little palms to grasp. It can be tricky to find muffin recipes that don’t include added sugars and excess salt, however, neither of which are recommended for infants.

These muffins are sweetened only with banana and don’t contain any salt. They do include the following top allergens: tree nuts (hazelnut flour), cow’s milk (or another plant-based alternative), eggs, and spelt flour which is a nutrient-dense flour strongly related to wheat that does contain gluten. 

In general, once the top allergens have been introduced, it’s recommended that you continue to offer them at least twice a week to help prevent allergies from developing down the road. This can sometimes feel overwhelming, given that there are 9 top allergens to keep track of! I developed these muffins as a way to offer tree nuts, dairy, eggs, and wheat all in one meal. Once your baby is older than 12 months, feel free to add ½ a teaspoon of salt to the batter, which helps balance out the flavor. Enjoy!

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BLW Banana Hazelnut Muffins Recipe

BLW Banana Hazelnut Muffins

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Yield: 12

Author: Malina Malkani

Prep time: 10 MinInactive time: 22 MinTotal time: 32 Min

Offering top allergenic foods early and often during infancy can help reduce the risk of the development of food allergies. I developed these BLW Banana Hazelnut Muffins as a way to offer tree nuts, dairy, eggs and wheat all in one meal and to keep these allergens in the diet frequently. Once each of the top allergenic food ingredients has been introduced individually and tolerated, it's fine to serve these muffins to babies who are at least 6 months of age and showing the signs of readiness for solid foods.

Ingredients

• 2 large bananas (peeled)
• 1/3 cup avocado oil
• 2 eggs
• 1/4 cup cow’s milk (or soy milk or your favorite unsweetened, plant-based alternative)
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 cup hazelnut flour
• 1 cup spelt flour

Instructions

1. Preheat oven to 325 degrees F.
2. Lightly oil a 12-cup muffin tin.
3. In a small bowl, mash the bananas together with a fork until lumpy and slightly liquified.
4. In a separate, medium bowl, whisk the avocado oil and eggs until smooth. Add the bananas and milk and whisk to blend, then add the baking soda, cinnamon and vanilla, and stir until well combined.
5. With a rubber spatula, mix in the flours a little at a time until moistened throughout.
6. Pour the batter evenly into each muffin cup.
7. Bake for about 22 minutes or until a toothpick placed into the center of a muffin comes out clean.
8. Remove from heat and cool on a wire rack for at least 10 minutes before removing from muffin tin.
9. Store for up to 5 days in an air-tight container in the refrigerator.

Notes

• These muffins include the following top allergens: tree nuts (hazelnut flour), cow’s milk (or another plant-based alternative), eggs, and spelt flour which is a nutrient-dense flour strongly related to wheat that does contain gluten.

• In general, once the top allergens have been introduced, it’s recommended that you continue to offer them at least twice a week to help prevent allergies from developing down the road.

Nutrition Facts

Calories

188

Fat

13

Sat. Fat

1

Carbs

15

Fiber

3

Net carbs

12

Sugar

3

Protein

4

Sodium

104

Cholesterol

28

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https://www.malinamalkani.com/recipes/blw-banana-hazelnut-muffins

Muffins, Banana, Hazelnut, BLW

Breakfast, Snack

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