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Oaty banana mini muffins

These muffins are made with oil instead of butter. Make a batch and freeze individually in snack bags

Ingredients

    • 250g plain flour
    • 75g Sainsbury's porridge oats, plus a spoonful for decoration
    • 2 tsp baking powder
    • 3 eggs, beaten
    • 175g caster sugar
    • 250ml corn or sunflower oil
    • a pinch salt
    • 2 medium-ripe Sainsbury's Fairtrade bananas, chopped small

Tip

Preparation time:

10 minutes

Cooking time:

15 minutes

Serves:

Suitable for:

  • Pre-school
  • Toddler
  • Newborn
  • Pregnant mums

Method

  1. Preheat the oven to 180ºC, fan 160ºC, gas 4. Prepare a mini muffin tin with paper cases or butter and flour the holes.

  2. Sift the flour, oats and baking powder together. In a separate bowl, beat the eggs, caster sugar, oil and a pinch of salt together until pale and fluffy. Fold this mixture, and bananas, into the flour.

  3. Spoon the mixture into the muffin tin, about a teaspoon per muffin. Sprinkle the extra oats over and bake for 15 minutes until the muffins have risen and are golden.

  4. When cooked through, transfer to a rack to cool completely. Store in an airtight container for three days or freeze individually.