Recipe – Heathy Banana Breakfast Muffins

breakfast muffin

Healthy Banana Breakfast Muffins


  • 8 oz wholemeal flour
  • 1 oz wheat germ
  • 1 tsp bicarbonate of soda
  • 6 medium, ripe bananas – mashed
  • 8 fl oz  apple purée (simply dice peeled apples, simmer in a little water until tender, then purée)
  • 3 fl oz milk (you can use cow’s milk, breast milk or formula)


  1. Preheat the oven to 325 deg F (160 deg C).
  2. In a bowl, mix together the flour, wheat germ and bicarbonate of soda.
  3. In a separate bowl, mix together the apple purée, bananas and milk.
  4. Pour the apple mixture into the bowl with the dry ingredients and stir well.
  5. Pour into greased muffin trays bake for around 40-45 minutes.
  6. The muffins are ready when a sharp knife inserted into the middle comes out clean.

I have also substituted the banana for pineapple and this also works well for an alternative breakfast. Isabelle certainly showed her approval by “snarfling” one down in less than 3 minutes. (Either she really enjoyed them or was starving)

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