Preheat fan oven to 180 degrees, recipe makes 12 small muffins
2 over-ripe bananas
100g self raising flour
½ teaspoon of baking powder
A pinch of bicarb
20 frozen cherries
10g of porridge oats (With a few extra to sprinkle on top)
This recipe couldn’t be easier, you just blitz your bananas with the water (with a whisk or blender) sift in your dry ingredients, and then stir through your frozen cherries and porridge oats. Pop paper cases in a muffin tray, fill with your mixed batter, and sprinkle on a few oats to decorate. Bake in the oven for 20 minutes, until golden.
Once cooled they are ready to eat. Our baby boy tried his muffin with a few halved cherries and a spoonful of greek yoghurt.
As with most of his meals, quite a lot ended up squished or on the floor, but he actually ate a good two thirds of his muffin…definitely a success!
Excluding the yoghurt we served it with, these muffins were dairy and refined sugar free, and can even be enjoyed by those following a vegan diet. We’ve also popped two thirds of this batch in the freezer, waiting to be defrosted for a quick breakfast.
Ready in around half an hour, we’ll be definitely be making these muffins again, perhaps even making some new variations to squeeze in even more fruit.