Baby-(and adult-)friendly oat and banana muffins

I was looking for a recipe for some muffins or little cakes that Andrew would enjoy. I’m not against him having some sugar, because I think if I completely deprive him of treats now, he’ll only rebel and go for it when he’s older anyway. And that’s what cakes are – treats – to be enjoyed as part of a balanced diet and healthy lifestyle (I sound like something off the back of a crisp packet or chocolate bar!) Tom and I like our cakes and puddings, but we also eat a varied diet with plenty of fruit and veg, and we can’t go for a day without some exercise. So that’s what Andrew is becoming accustomed to as well. That’s enough of an intro – I could probably write a whole post it seems on this topic. On with the recipe….

It’s based on one I found on the Sainsbury’s Little Ones website. This is a great collection of recipes suitable for babies, toddlers and adults. More of these recipes will no doubt feature in future posts, as I’ve tried several of them already and would love to share more. I adapted it slightly (basically less sugar and half oil / half milk instead of all the oil) to suit Andrew better. So, here we go.

Ingredients

  • 250g plain flour
  • 75g porridge oats, plus extra for decoration
  • 2 tsp baking powder
  • 3 eggs, beaten
  • 100g sugar
  • 125ml oil- I used olive as that’s what we have in
  • 125ml milk
  • 2 medium-ripe bananas, chopped small

Method

  1. Preheat the oven to 180ºC, fan 160ºC, gas 4. Prepare a muffin tin with paper cases (I used a big muffin tin for Mummy/Daddy-sized treats and a fairy cake tin for Andrew-sized treats).
  2. Sift the flour, oats and baking powder together (I didn’t sift the oats – how is that possible?!)
  3. In a separate bowl, beat the eggs, sugar, oil and milk together until pale and fluffy.
  4. Fold this mixture, and bananas, into the flour and oat mixture.
  5. Spoon the combined mixture into the muffin tin. Sprinkle the extra oats over and bake for 15 minutes until the muffins have risen and are golden. (I found that the bigger muffins needed more like 20 minutes, whereas the small ones were fine with 15 minutes).
  6. When cooked through, transfer to a rack to cool completely. Store in an airtight container for three days (if they stay uneaten for that long!) or freeze.

Andrew approved – he ate one for a snack on not long after I baked them on Sunday. Tom was also impressed, so I’ll definitely be baking some more of these, and it’s handy that they go in the freezer to have a stock for when I don’t have time to bake them fresh.

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