Sunday, April 24, 2016

Banana Oat Muffins

It is big fun to cook and to bake for Julia and for the whole family. Our girl likes almost everything which also makes this an easy task. Lately, I've been cooking much more again and I greatly enjoy it. On the hunt for suitable family recipes, I stumbled over this blog, Tiny Spoon, which I can really recommend to all mums who like to cook. There are a lot of fabulous recipes, from baby purée to dessert. I made these muffins this morning and we all really liked them. Easy to whip up, not too sweet, perfect for brunch or as an afternoon snack for kids (and adults).

(slightly adapted from the lovely Tiny Spoon)

80ml maple sirup
80ml sunflower oil (or coconut oil)
2 eggs
50 ml milk (or almond milk)
3 ripe bananas
1 teaspoon vanilla extract (or 1 sachet vanilla sugar)
1 teapoon cinnamon
30g rolled oats
1 heaped teaspoon baking powder
200g wholemeal flour

Preheat the oven to 180°C. Line a muffin tin with paper cases.

In a large bowl, combine maple sirop, oil, eggs and milk. Mash the bananas with a fork and add to the wet mixture. Add vanilla extract. In a separate bowl, combine oats, flour, baking powder and cinnamon. Add to your wet ingredients and mix until all is combined. I used a hand whisk for this. 

Fill the dough into your muffins cases. Be carefull not to overfill your muffin cases. Sprinkle with a few oats and bake in the oven for about 20 minutes. Test with a wooden skewer, whether the muffins are done.

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