I do a lot of baking for the kids school treats. No big reveal there I guess. It's generally healthier, I know what it contains and our school is a nut free zone so I am always sure that those muffins or cookies I make myself are ok.
These muffins are one bowl easy mix which I love 'cause less washing and cleaning is always a big tick for me. Plus I know the kids will eat them and the won't come home crushed and all smushed which is an extra big tick in my books.
I can whip up these muffins in a few minutes pop them in the oven and have them ready for a school snack, after school treat or ready to go picnic pack in no time.
Which is pretty much what we did with this batch in the photo's. A tray of muffins, a bottle of pink lemonade a throw and some cushions and we had a picture perfect picnic in under 30 minutes including baking time at our local park.
Quilt and cushions all Greengate purchased at Mollegaarden
This muffin recipe is based on the Bitty Banana Cakes on page 60 of Sweets on a Stick.
Raspberry Cinnamon Banana Muffins makes 12 regular muffins
Replace the raspberries with blueberries or chocolate chips for a delicious variation.
3 very ripe bananas
1 1/2 cups self-raising flour
1/2 cup sugar
1/8 tsp salt
1 tsp vanilla extract
1 tsp ground cinnamon
1/3 cup oil
1 cup raspberry (fresh or frozen)
Preheat oven to 160C (325F) and line a 12 hole muffin tin with baking papers.
In a large bowl mash the bananas well.
Add all remaining ingredients except the raspberries and mix until just combined.
Gently fold in the raspberries and spoon mixture evenly between the 12 paper cases.
Bake until the top is golden and a skewer inserted comes out clean (around 20 minutes).
Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.
Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.