We’d had a really busy summer, especially the middle of August, it was manic, my back was really painful, we needed some chill-out time. So last week, apart from a family funeral on Tuesday, I arranged nothing, no trips out, no playdates, no driving, just time at home, me and my boy. We both needed a few days of lazy mornings in our PJ’s, late breakfasts and lots of reading and imaginary playtime. But he kept hinting that there was a lack of cakes in the kitchen!! That meant one thing – it was time for some baking with my son.
We decided to make Oaty Banana Muffins as we hadn’t had them for ages. I discovered Sainsbury’s Little Ones Baby & Toddler Club when I starting to wean him, and over the years I’ve used loads of their recipes – this is a firm favourite.
To make these Oaty Banana Muffins you will need:
250g Plain Flour
75g Porridge Oats, plus extra for decoration
2 tsp Baking Powder
3 eggs Beaten
175g Caster Sugar
250ml Olive Oil (the original recipe states Corn or Sunflower Oil which I never have in)
a pinch of salt
2 medium ripe bananas, chopped – we mash them
Baking with my son means that he is always in charge of beating the eggs and spooning the cake mixture into the cases.
Preheat your oven to 180 Deg C or Gas Mark 4, prepare your cake trays with paper cases.
Sift the flour, add the porridge oats and baking powder and stir to mix. In a separate beat the eggs, caster sugar, oil and a pinch of salt together until pale and fluffy. Fold this mixture, and the bananas, into the flour.
Spoon the mixture into the muffin tins, sprinkle some porridge oats on top for decoration and pop in the oven. For standard muffins, I cook for 20 minutes and 25 minutes for large muffins. Either way, test that they are cooked through before removing them from the oven.
Transfer to a cooling rack. Once cooled store in an airtight container for up to 3 days, or freeze them to enjoy at a later date.
Yum Yum, they won’t last long in this house. An afternoon baking with my son, something we both enjoy.