Oliver, at two years old, has plenty to be getting on with. Eating and mealtimes just get in the way of his busy life. He tends to graze at the moment, preferring to walk about with a bunch of grapes or a handful of cherry tomatoes to chomp on, rather than sitting at the table for any length of time.
He isn’t a big eater at breakfast time nor lunch times and though he doesn’t look any worse for wear, my mother instinct still feels like I have to fool him into eating something I feel is substantial enough to give him a good start to his day. I wanted a healthy breakfast recipe. This is where breakfast muffins come into play.
This muffin recipe contains the good ingredients that reassure me that my toddler is getting enough nourishment and everything he needs to get his day off to a good start. Breakfast muffins are also a great option for fussy toddlers and picky eaters. This is a healthy muffin recipe for toddlers who, like Oliver, are too busy to sit still and he is happy because he just think’s he’s eating a cake!
Don’t be fooled by their name though because breakfast muffins are certainly not just for breakfast!
Banana and Raisin Muffin Recipe
10oz plain flour
10oz porridge oats
2 tbsp baking powder
8oz light brown soft sugar
20fl oz milk
8fl oz sunflower oil
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Grease muffin tray or line with cases.
Sift plain flour into a large bowl with baking powder. Add porridge oats and sugar and stir well.
Mash bananas well, then add to dry food mixture along with the raisins.
In a separate bowl whisk together the milk, sunflower oil and eggs. Pour into the dry food mixture and mix.
Fill the muffin cases almost full with the mixture. Bake in oven for approximately 20 minutes or until muffins are risen and lightly browned on top.
The muffins can be stored in an airtight container and can be warmed up by heating in the oven for 5 minutes at 150°C/300°F/Gas Mark 2.
6 thoughts on “Banana and Raisin Muffin Recipe”
Great idea to put the raisins in – I did this with my standard banana choc chip muffins and the kids loved it! Except those ones that don't like raisins!!!
Here's another recipe which all my fussy eaters like and they're pretty good breakfast muffins too! No-one has ever commented on the bran as they're very light muffins.
Apricot Bran Muffins
3 cups flour
3 cups baking bran
1.5 cups brown sugar
2 tsp cinnamon
2 tsp baking soda
1 tsp salt
1 cup fruit – I use a mix of dried apricots, a little crystallised ginger, craisins or raisins
1 cup oil
2 large eggs
1 cup yoghurt
2.5 cups milk
Combine all and mix gently. Do not overmix. Pour into prepared muffin tins. Cook for 12-15 minutes at 200 degrees Centigrade.
Once the mix is made, you can cover and refrigerate for up to 4 days. Good if you want to make a quick batch of muffins in the morning. These freeze well, but freeze them no more than 1 day after cooking to keep them fresh.
I am definitely going to be trying this recipe. Thank you for sharing it!
how can anybody allow a 2 yr old walk around grazing on grapes/cherry tomatos,if ever their was a choking hazard this is it,grandma jean
True. Far better to have them walking around with a bag of Wotsits and a bottle of Coca Cola.
this was to say they are choking hazards,their are plenty of other foods for 2 yr olds to graze on that are healthy ,no one mentioned wotsits or coke.grandma jean
Every food is a choking hazard. The issue is whether a child is left unattended or not.