Have you introduced your baby to peanuts already? If so, these mini muffins are a great way to keep peanuts as part of your baby’s regular diet. And they’re yum!
When can I introduce my baby to peanuts?
You can introduce potential allergens like peanuts at any time. And the sooner the better! We now have research showing that the early introduction of potentially allergenic foods, like peanuts, helps prevent future food allergy. And once you’ve introduced them it’s important to make sure that you continue to offer them to maintain tolerance.
Introducing your baby to peanuts is essential, and these muffins are a great way to include both peanut butter and iron-fortified oat cereal.
Why peanut butter and not chopped nuts?
While whole or chopped nuts are a choking hazard for babies and small children, smooth nut butter is okay to use.
An easy way to include smooth nut butter in your baby’s diet is to spread thinly (a thick paste can be a choking hazard) on some toast, fruit or steamed veggie stick. Alternatively, you can mix into mashed savoury or fruit dishes, cereals or yoghurt. They’re also great to use in baking like in these delicious mini muffins.
LEARN MORE: Choking and baby-led weaning
What type of peanut butter is best?
You’ll find more options than ever on the supermarket shelves these days. So, here are three simple things to keep in mind!
- Choose smooth over crunchy
- Choose one without added sugar
- Choose a brand without added salt
It doesn’t matter if it’s branded or own brand!
These muffins are also a source of iron for your baby
Iron is a much-needed nutrient for growing babies. And while peanut butter contains minimal amounts of iron these little muffins contain iron-fortified oat cereal rather than using flour. The own-brand version I used had 12mg iron per 100g) which is very well fortified. Most supermarkets do their own version of this instant oat cereal.
Gather your ingredients
A cup (or 60g) of smooth oats, 1/2 tsp baking powder, two ripe banana, 1/4 cup (or 65g) smooth peanut butter, an egg and 1/4 cup (or 60mls) of whatever milk you like!
What you need to do
Firstly, pre-heat your oven to 180C (is there any other temperature?!) and spray a mini muffin tray with oil. Mix the dry ingredients in one bowl. Mash the bananas well and add them to the wet ingredients in another bowl. Then combine wet and dry. But don’t overmix, you don’t need the batter to be smooth.
Spoon into your mini muffin tray. And bake for about 15-20 minutes. Loosen the edges with a knife, gently take them out and finish cooling on a wire try.
Can I freeze them?
Yes, these freeze beautifully. Just defrost and serve.
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