They are like a big healthy bowl of porridge in a delicous muffins.
Kids love them because they can get involved too. I have created the recipe that just some tablespoons will do – you don’t even need a weighing scales. They are whipped up in no time and ideal for freezing if you decided to make a double batch.
With Isabella starting Junior Infants and a new baby here it is vital to find recipes that she will eat and double up as a lunch box treat or after school snack.
The beauty of this recipe is that is is full of slow release energy from the oats, a little natural sweetness from the honey and it uses up those kinda ‘smushy’ berries that cant really be eaten come mid-week.
By using the high protein yogurt they will also help to keep the feeling of satiety and fullness for longer.
As I said on the Six O’Clock Show the other night, Isabella is a great recipe tester and the first couple of iterations of this recipe got promptly handed back. Too dry, not sweet enough, too sticky. They took a bit of work to get right but I am very proud of this recipe.
Kids love it and they are quick and easy for us busy Moms and Dads.
I know your family will love them too.
With fun & deliciousness,
Aisling
Print FriendlyWhat You'll Need
2 eggs
50mls milk
1 banana ( ripe )
1 tsp vanilla ( if you have it )
2 tbsp yogurt
4 tbsp honey
12 tbsp oats
Handful berries
Optional : Milled linseed, blubbery mix to sprinkle on top.
Non – stick spray
Equipment
Measuring Jug
Mixing Bowl
Fork
Measuring spoons
Muffin Tin
How to Do It
Easy Baking - Let's Do This
- 1Preheat the oven - 170oC . Spray the muffin tin with non-stick spray.
- 2In a large bowl break the eggs. Then whisk together with the milk.
- 3Peel and mash the banana.
- 4Stir in banana, honey, vanilla, yogurt and oats to egg and milk.
- 5Spoon into the muffin tin - fill up about 3/4 of the way.
Bake for 20mins.
