I love baking but what I don’t like is taking a long time and using a lot of appliances that I then have to clean up. I think this is why I love this recipe so much! Not only is it quick and easy (not to mention delicious) but there is little clean up and it’s kid friendly.
My kids love making these muffins just as much as they love eating them which is great because they are super healthy (which is a mummy bonus!).
I usually use mini muffin cups because they are just the right size for the kids. It makes about 24 mini muffins but you can make regular-sized ones and you should get about 10-12.
These muffins really rise nicely so you will only need to fill the muffin liners 2/3 of the way.
1/2 cup unbleached white flour
1/4 cup spelt flour (you don’t )
1/2 cup quick oats
1/3 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
3/8 cup milk (any kind you prefer)
1/4 cup oil/ applesauce/ flax egg (1tbsp. ground flax + 3 tbsps water let sit for a few minutes)
1/4 teaspoon vanilla extract
1/2 cup mashed banana (about 2 medium bananas) (the riper the bananas the less sugar you will need)
handful of walnuts (optional but they bring out the flavour in the spelt flour)
1. Preheat oven to 400 degrees F
2. In a bowl, combine dry ingredients.
3. In a separate bowl, whisk milk, oil and vanilla. Then add the bananas and mix well.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Line 2 mini muffin tins with 24 muffin cups and pour batter into them.
6. Bake for 18-20 minutes