11 Oct 2017 Bake Sweet
I know muffins are a firm fave with kids, so I like to make them as healthy as possible. These muffins are sweetened only by the natural sugar in the fruit making them a healthy treat for any time of day. They are ideal for using up over ripe bananas, which often tend to lurk in the fruit bowl. They are perfect for freezing and can be taken out the night before as necessary. This recipe is ideal to get the kids involved as they are really quick and easy to make. Watch my how-to video in collaboration with ‘I love Cooking’.
Preheat the oven to 180C (fan 160C), 350F, Gas Mark 4. Line a 12 whole muffin tin with muffin cases or cut out 24 x 15cm squares from baking parchment. Take two squares per hole and place one on top of the other like a star. Push them down into the muffin tin holes, they may pop up a bit but once the mixture is in, they will stay down.
Mash the bananas really well in a large jug. Roughly grate the apple in, skin on. Add the yoghurt, oil, eggs and vanilla extract and mix to combine.
Place the flour in a large bowl and add the oats, cinnamon, baking powder and bicarb. Toss everything together and make a hole in the centre.
Pour the wet ingredients into the dry and mix together to give a sloppy mixture. Finally, stir in two thirds of the blackberries.
Spoon the mixture evenly between the paper cases. Scatter the remaining blackberries evenly over the tops and press them in lightly. Finally, scatter the extra oats over to decorate.
Bake in the oven for 25-30 minutes until risen and cooked through. Remove and leave to cool a little and then enjoy!
Photo (c) Mandy Mortimer
2 ripe, medium bananas
1 small apple
150ml natural low-fat yoghurt
50ml olive oil
2 large eggs
1 tsp vanilla extract
200g wholemeal flour
50g rolled oats + 1 tbsp for decorating
2 tsp ground cinnamon
1 ½ tsp baking powder
1 ½ tsp bicarbonate of soda