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Banana and raisin muffins


  • 1 cup of self raising flour
  • 1 cup of whole milk (or whatever milk you usually give baby)
  • 1 large egg
  • 1 ripe, mashed banana
  • A large handful of raisins
  • 2 tsp chia seeds
  • 1/2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  •  2 drops of vanilla essence


  • Mix all of the ingredients in a bowl.
  • Spoon the mixture into a muffin tray and bake in the oven at 180 degrees c for 25 minutes until cooked through and golden in colour.
  • Enjoy!


12 Replies to “Banana and raisin muffins”

  1. Hi dear i tried this but i replaced the flour with oat bran flour and gultan free flour (half half) but it wasnt a sucess wt do advise me to do, if i dont want to use normal flour? Thank u

  2. I’ve got a batch of these in the oven just now, is it best to freeze them to save or keep them in an air tight container? (They smell delicious!)

    1. I kept them in an airtight container in the fridge for a week and they were fine. I guess it depends how quickly you think they will be eaten as to whether it is best to freeze them or not.

  3. I’ve just made these and they turned out really well and taste delicious. I usually mess everything up so it’s nice to have an easy, foolproof recipe! I did have to bake them for 10 mins longer. My husband enjoyed the muffins and he is very fussy! Would using breastmilk make them sweeter? Would the consistency be runnier?

    1. Hi, thank you so much for your reply, I’m so glad you liked the muffins.
      I’ve never tried cooking with breast milk before but it’s definitely worth giving a try, not sure how it would affect quantities, sorry, I’d just go for the same amount but maybe adjust as you go so it’s the same consistency as the mix was with cows milk.

      1. I’d love to hear how you went with the breastmilk muffins! I’ve just taken some out to defrost to try now 🙂

  4. Hi, what consistency should these be? After 25 mins they are still gooey/cake batter like in the middle and have not really risen

    1. Ooh, I’m not sure why they haven’t risen. Mine were softish in the middle but definitely not cake batter soft. Did you use the amounts of ingredients listed in the recipe?

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