Glenisk Vanilla Banana Bread Muffins – A healthy snacktime treat!

Feeding a toddler is definitely not as easy as it could be. Instead of flavour of the month, his likes and dislikes change by the hour. The only thing consistent is his love of apples, and just because I’ve said that he’s bound to hate them by tomorrow morning. This means I’m constantly on the hunt for new ways to get nutritious, tasty food into the boy; a feat that is harder than I thought it would be.

Recently, it is all about the feeding himself; spoon feeding is for BABIES, don’t you know, and he’s now one, a big boy who feeds himself. In reality, this means the vast majority of the food winds up on the floor unless he really likes the taste of it, so every bite counts. Having food that is both easy to let him feed himself and get in those good things he needs to grow big and strong is important, so I’ve taken to the internet and recipe books to try to combine the two.

My most recent development is banana bread muffins made with greek style yoghurt instead of oil; thus adding a dose of protein into his diet. These have gone down a treat in our house; using Glenisk Vanilla Low fat Greek Style yoghurt has made a moist delicious muffin, easy to tuck into and to stow into a lunchbox for trips out of the house. He loves them, I love them, and they’re super easy to make, so it’s a winner.

To make the muffins, you will need

Self Raising flour (250g)

Half a pot of Glenisk Vanilla Low Fat Greek Style Yoghurt (roughly about 220g)

3 medium eggs

5 medium size bananas, the browner the better.

Brown Sugar (120g)

Vanilla Essence (1 teaspoon)

Raisins (I used three kid-size boxes)

Chocolate Chips (as you like them)

Salt (1/2 teaspoon)

Porridge Oats (120g)


1. Mash bananas. Mix with eggs and yoghurt, until just combined.

2. Add Porridge Oats, brown sugar and vanilla essence to the mixture, and stir, but only until just combined as overstirring can make your end result too dense.

3. Mix the flour and salt, then add to the wet mixture. Stir well.

4. Add raisins and chocolate chips as required.

5. Pre-heat oven to 180 degrees. Seperate mixture into muffin cases (I got 24 out of mixture) in bun trays and place in oven for 45 minutes. Test with toothpick/knife to check it comes out clean to ensure they are done.

6. Allow to cool before devouring with a cup of tea/serving to your little monsters.


These have definitely been a hit in our house; what do you think?



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