Banana and Blueberry Muffins

4 Feb

These are yummy. We’ve made them a few times and they always go down a treat. Especially with my little blueberry lover! Thomas basically goes through a punnet of blueberries every day. I think I’m going to have to start buying the frozen ones now that they are going out of season…

Muffins of any kind are great to make with smaller children. They don’t require any electric beaters, there is lots of hands on measuring and pouring and they are reasonably healthy and nutritious (the fruit and vegetable kind). This recipe is from taste.com.au.

Thomas was really keen on measuring all the ingredients for this recipe. It got a bit messy with flour everywhere! He can recognise the different measurements on the cups and identifies the one he needs when I read the recipe out. He is really starting to become more independent in the kitchen these days. It’s wonderful to see.

Ingredients

  • 2 cups self-raising flour (I have also used gluten free flour successfully with this recipe)
  • 1 teaspoon ground cinnamon
  • 2/3 cup rolled oats
  • 2 eggs, lightly beaten
  • 200g tub natural yoghurt
  • 80g polyunsaturated margarine, melted, cooled
  • 2 medium ripe bananas, mashed
  • 1 medium green apple, peeled, grated
  • 1/2 cup honey ( I only use about 1/3 cup if that)
  • 3/4 cup fresh or frozen blueberries

Method

  1. Preheat oven to 190°C/170°C fan-forced. Line twelve 1/3 cup-capacity non-stick muffin holes with large paper cases. Sift flour and cinnamon into a bowl. Stir in 1/2 cup rolled oats. Make a well in the centre.
  2. Add eggs, yoghurt, margarine, banana, apple and honey. Stir to just combine. Fold in blueberries. Divide mixture between paper cases. Sprinkle tops with remaining rolled oats. Bake for 20 to 25 minutes or until golden and a skewer inserted into 1 muffin comes out clean.
  3. Remove muffins to a wire rack to cool. These muffins can also be frozen.
A little bit of wholesome goodness in a sweet treat :-).

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