Banana and Rolled Oat Muffins

I know there has been an influx of banana recipes lately – but hey when they are just $1.29 a kilo, who isn’t going to buy in bulk?  We again had some bananas which needed to be used up, and I was after a simple recipe Liam could help me with.  Muffins are always great to make with a little helper, there are lots of jobs for them from mixing the ingredients together, to putting the paper cases into the tin – the problem can then be getting them to leave the paper cases in the tin!

For this recipe I turned to taste.com.au.  It’s always such a trap visiting this site, whilst I go there with the best intention of searching for just one recipe, it’s just so easy to get sidetracked and end up with a whole list of things that I want to make (just now after visiting the site for the recipe link, I want to make today’s featured recipe – raspberry, chocolate & almond cake!).

A yummy snack

A yummy snack

It took all of 15 minutes to make these – admittedly it would be a lot quicker without a little helper, but where is the fun in that!  They tasted great, I liked the rolled oats mixed in, next time I think I’d add some chopped walnuts or pecans to give a little extra flavour.  Liam liked them (surprise surprise!) so I’ve stashed a few in the freezer for him.  Alas the next morning when I tried to bribe him with one of these muffins if he would let me cut his hair, he wouldn’t come to the party….

Liam's favourite job!

Liam’s favourite job!

2 cups self raising flour

1 teaspoon ground cinnamon

1/2 teaspoon bicarbonate of soda

1 cup rolled oats

1/2 cup brown sugar

2 eggs

3/4 cup plain low fat yoghurt

1/4 cup canola oil

2 bananas mashed

* Preheat oven to 200 degrees and line a 12 hole muffin tin

* Sift flour, cinnamon and bicarb soda into a bowl, add the rolled oats and sugar and stir to combine

* Whisk eggs, yoghurt and oil together, add mashed banana and stir to combine

* Pour into bowl with dry ingredients and mix with a wooden spoon until just combined – mixture will still be lumpy

* Spoon into muffin tin and bake for approx 20 minutes or until lightly golden and cooked through.

* Leave to cool in cases for 5 minutes and then remove from tin.

** These can also be frozen.

Fruit Crumble

I think I’m a pretty awesome wife – and humble I know!! Tonight I decided to surprise Scott with a midweek after dinner treat.  He is also looking after both the boys during the peak of witching hour whilst I go to the gym, so he deserves a big reward!  He has been on a bit of a health kick recently (to the point where he knocked back the pizza lunch at work for Melbourne Cup yesterday), so I knew he would want to keep things pretty healthy.  I decided to make a fruit dessert, there were a couple of apples & pears in the fruit bowl, and Liam had some leftover strawberries and peaches from his afternoon tea.  I like a crunchy top, so I added some chopped almonds to the oats.  For easy serving, I divided the mixture into four ramekins, if you prefer you could put it all into one dish.

Liam and I have shared one already, we added vanilla yoghurt to ours and we both really enjoyed it.  Scott isn’t home yet, so I haven’t gotten feedback from my toughest critic yet… if this doest cement my place as wife of the year, I don’t know what will!!

Fruity Goodness x

Fruity Goodness x

This is what I used – but you could just use any fruits you have

2 apples

2 pears

6 strawberries

1/2 tub diced peaches

1 tsp cinnamon

1/2 cup rolled oats

2 dessertspoons malted rice syrup

2 tbsp shredded coconut

50g almonds chopped

* Preheat oven to 190 degrees

* Chop apple and pear into small pieces,add 2 tbsp water and cinnamon and cook in microwave on high for 2 minutes

* In a separate bowl, combine rolled oats, coconut, almonds & malted rice syrup and mix together.

* Drain excess water from apples & pears, add peaches and strawberries and mix together

* Divide fruit mixture amongst 4 ramekins (or one dish if preferred) and top with oat mixture

* Place in oven for approx 10 minutes, or until top begins to turn golden

* Allow to cool slightly and serve!!

Banana and Blueberry Muffins

In our household milk and bananas seem to disappear into thin air, and every couple of days we need to re-stock.  Somehow a couple of bananas slipped through the cracks and had began to die a slow and smelly death in the fruit bowl.  Looking for a new inspiration, I was flicking through Donna Hay’s Fast and Fresh and decided to adapt her basic muffin recipe.

In an attempt to make these healthier, I decided to cut out the sugar completely and I replaced it with 1/2 a cup of malted rice syrup and omitted the extra honey.  I then added blueberries for some extra sweetness.  To boost the protein content, I added rolled oats, wheat germ, LSA and chia.

Scott wasn’t very impressed with these – he complained they weren’t sweet enough,  I quite liked them though, yes they lacked some sweetness, but I still enjoyed the flavours – and Liam? Well as usual, he was more than happy to be a taste tester and loved them.

I think some further modifications are needed, next time I will use a sugar substitute like stevia in place of the brown sugar, and the malted rice syrup in place of the honey..

Yum!

Yum!

2 Cups plain wholemeal flour

3 teaspoons baking powder

1/2 cup raw sugar (substituted with 1/2 cup of Malted Rice Syrup)

2 tablespoons honey (omitted)

1 cup buttermilk

1 egg

1/4 cups vegetable oil

1 teaspoon vanilla extract

2 mashed bananas

1/2 cup frozen blueberries

1/4 cup wheat germ

1/8 cup LSA

1/4 cup rolled oats

2 tablespoons chia

* Preheat oven to 180 degrees

* Place the flour, baking powder and sugar (if using) in a bowl and mix to combine

* In a separate bowl, mix together the honey, egg, buttermilk, oil, vanilla (and malted rice syrup if using)

* Pour this mixture into the dry ingredients and mix until just combined

* If using, stir through the fruit and other