Banana, Raspberry & Oat Muffins

  
 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! 

 
1. Begin by preheating your oven to 180C and greasing with butter at least 20 cup cake cases. Depending on the size of your baking tray you may need to bake the muffins in batches.

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. 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s