This is another one bowl recipe that you can get little hands involved in if you’re looking for some weekend baking inspiration and it’s another great recipe for disguising fruit! After all when you think of muffins, you think of a sweet treat, you don’t think of something jam packed full of nutritious and delicious fruit.
Perfect for breakfast on the on go, or an afternoon snack I made these banana, raspberry and oat muffins in small cup cake cases so the mixture goes further and even the mini taster was able to devour them in a few bites, so this is another great recipe for baby led weaning ideas. Give them a whirl and report back!
2. Into a mixing bowl add 1 cup of full fat natural yogurt, 1 cup of olive oil, and half a cup of maple syrup. Add three eggs and mix everything together along with 2 mashed ripped bananas.
3. Next sift into the bowl 2 cups of wholemeal flour and add 3 tsp. of baking powder and one cup of oats and give all the ingredients a good mix.
4. Finally add 1 tsp. of vanilla extract and fold in 1 cup of frozen raspberries. Spoon the batter into each case and place the tray in the oven and bake the first batch for 2o minutes.