I halved the ingrediants in the basic banana muffin recipe then added a couple of handfuls of berries, plus an extra raspberry placed on top for decoration. These little beauties are naturally sweetened by the banana so don't include any refined sugar, making them perfect for little tummies. As they cook the fruit bursts and stains the inside of the muffin with lovely pink and red patches. Little Dude enjoying playing with the different textures and getting his fingers thoroughly mucky. They also freeze really well so can be defrosted overnight or by a quick blast in the microwave. I chucked half my batch of 6 muffins into the freezer and will use them for lunchboxes at a later date - it's always handy to have food that doesn't make too much mess when you're dining out.
YOU'LL NEED:
75g Self Raising Flour
30g Unsalted Butter
Handful of Berries - I used Blackberries, Raspberries, Blueberries and Redcurrants
2 Ripe Bananas
1 Egg
METHOD:
1. Line a muffin tin with silicone cupcake cases
2. Sift the flour into the bowl
3. Melt the butter
4. Mash the bananas, add the melted butter and egg
5. Add the banana mixture to the flour, mix well then stir in your whole berries
6. Spoon into the cupcake cases and place a berry on top for decoration
7. Bake at Gas 5 for 10-15 minutes until cooked through.
Banana makes such a fab base for cake, bread or muffin mix because you can add pretty much anything to it. When we're bored of berries I'm going to try some variations:
- Sultanas and raisins
- Chocolate chips
- Stewed apple
- Sprinkling mixed seeds on top
- Baking the mix in a loaf tin and serving in slices with butter
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