Mini banana muffins with yoghurt topping
These moist mini banana muffins are toddler size and have a delicious topping that everybody will love. Source: kidspot and Jennifer Cheung
- Suitable from
- Finger foods (BLW)
- Total time
- 30min
- Makes
- 12servings
- Iron
- 0.1mg
Easy to prepare
undefined min prep
adjustable below
per serving
Common allergens
Egg, Milk, WheatIntroduce one at a time.
Ingredients
- Butter2 tbsp
- Egg1, beaten
- Milk2 tbsp
- Yogurt1 small
- Saltpinch
- Sugar2 cups, pure icing sugar, sifted
- All-purpose flour2 cups
- Canola oilspray
- Banana4, ripe
- Brown sugar1 cup
Steps
Preheat the oven to 180°C. Lightly spray 2 x 24 mini-muffin trays with canola spray and set aside.
In a bowl, combine the bananas, butter, egg and milk.
In a separate bowl, add the sifted flour, sugar and salt.
Tip the wet ingredients into the dried ingredients a fold until just combined.
Spoon even amounts into muffin tray and bake for 15-18 mins.
Leave to cool on a rack.
Combine topping ingredients and spoon half a teaspoon of topping on each muffin.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 24kcal
- Protein
- 0.3g
- Fat
- 0.3g
- Carbs
- 5.2g
- Carbs85%
- Protein5%
- Fat10%
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 12 servings per recipe
Amount per serving
Calories
24
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.