Simple Banana Berry Muffins. Cooking with Kids

The other day I looked in the fruit bowl and found some bananas that were getting beyond the fresh eating stage. When the skin starts going brown like that, I know it's time to either whizz them into some smoothies, make them into some frozen treats or bake something. As the school year has started and we are back into the daily lunch-box making routine, I am in need of some healthier treats that I can add in for morning or afternoon tea. 

We love making muffins as they are easy to make, freeze well and come in portion control sizes already. We had some bananas, we had some blueberries, so we whipped up a quick banana berry muffin. 

I played around with the recipe a bit to make it super simple to make and reduced the normal amount of sugar to make it as healthy as I could (whilst still tasting good). My 3 year old was able to make them with minimal assistance and the kids woofed them down so I consider them to be a success.

Here's how to make them. See the bottom of the post for a quick view of the ingredients and instructions in full.

Gather your ingredients. As I mention in all my cooking with kids posts, I like to get out the ingredients so that we can talk about them and the process before we start.

Peel your bananas and add to a small bowl or jug

Mash up the banana and then beat your egg through

Add your milk and butter to the banana mix and beat well to combine

Sift the flour, sugar and salt into a larger mixing bowl

Make a well in the centre of the flour and pour in your banana mixture

Combine well and then gently mix your berries through

Fill your greased muffin tray with your batter and pop into the oven

Bake for 20 minutes or until they are golden and ready. Allow to sit in the muffin tray for a couple of minutes before moving to a wire rack to cool.

Banana Berry Muffin Recipe

Ingredients:

• 3 or 4 ripe bananas
• ½ cup berries (we used blueberries)
• ½ cup brown sugar
• 2 cups self-raising flour
• ½ cup milk
• 2 tbsp butter/margarine (we used a canola spread with low saturated fat)
• 1 egg
• pinch of salt

Method:

Preheat oven to 180°C (356°F)

Peel the bananas and mash together with the egg. Combine with milk and butter. Whisk well.

Sift flour, brown sugar and salt into a large bowl.

Pour the wet banana mixture into a well in the flour mix and stir until combined.

Gently fold your berries through.

Spoon into a greased muffin tray (pop a blueberry on top of each, optional) and bake for 20 minutes or until the tops are golden brown.

Makes about 14 regular muffins or 12 large ones.

Enjoy!

Here are some more Recipe ideas of ours you may want to try with the kids:

• Cheese and Veg Muffins
• Ham, Cheese and Spinach Muffins
• Zucchini Slice
• Chicken and Vegetable Rice Paper Rolls
• Sushi Penguins
• Lemonade Scones

Happy cooking,

Debs :)

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