Banana muffins
 
This banana muffin recipe is perfect for little bakers in the kitchen to make themselves. These muffins are delicious and easy to make. They will keep for 4-5 days in an air tight container or they are perfect for freezing and putting in a lunch box for school or work.
 
Ingredients:
Makes 12
 
3 Ripe bananas
3 tbsp of Milk
150g Butter, softened 225g Plain flour
225g Golden caster sugar 1 1/2 tsp of baking powder 3 large free-range eggs
For the topping: Breakfast oats
 
Here’s how:
 
Place the bananas into a mixing bowl and mash until smooth.
Add in all the remaining ingredients and mix until smooth.
Place 12 muffin cases into a baking tray and fill with the cake batter approximately three-quarters full.
Sprinkle the oats over the top of the muffins and bake in a preheated oven 160°c for 20-25 minutes.
 
Recipe by Peter Sidwell