This easy recipes comes together in one bowl and disappears from the tray in about the time it takes to say "encore, s'il vous plaît." These Tahini Mini Muffins are soft, naturally sweet from banana, and given a nutty, toasty depth from tahini that makes them feel just a little bit grown-up (in the best way). Perfect for little hands to hold and perfect for a sunny day out at the park.
See below for the full scoop:
Ingredients
- 100 g flour
- 80 g sesame paste (tahini)
- 10 cl (100 ml) milk
- 1 egg
- ½ banana
How to make:
- Preheat your oven to 180°C (350°F)
- Place the flour, milk, and egg into the Babycook bowl.
- Blend the flour, milk and egg, then add in the tahini and mix until combined well.
- Place the batter into the Mini Multiportion storage trays.
- Slice a banana and place a bite on top of each muffin.
- Bake for 12–15 minutes, until a toothpick comes out clean and the tops are lightly golden.
- Cool completely before serving — tahini holds heat, so give these extra time on the rack.
Tahini brings calcium, iron, and healthy fats to the table. It's an easy way to introduce sesame's rich, nutty flavor early on. Paired with banana's natural sweetness, these muffins need no added sugar at all, just wholesome ingredients baby can grow with.
As always, sesame and egg are common allergens. Introduce this recipe only after both have been safely tried individually, and check with your pediatrician about timing and any known allergies before serving.
