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.