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Ingredients

  • 250g plain flour
  • 2 tsp baking powder
  • 75g porridge oats, plus extra for topping
  • 3 medium free-range eggs
  • 175g caster sugar
  • 250ml sunflower oil
  • 2 ripe bananas, lightly mashed

Method

  1. 1

    Preheat the oven to 180°C/gas mark 4. Line tins with 36 mini muffin cases. Sift together the flour and the baking powder, then stir in the oats.

  2. 2

    In a separate bowl, beat together the eggs, caster sugar and sunflower oil.

  3. 3

    Fold into the flour, along with the mashed bananas. Spoon into the muffin cases, sprinkle with the reserved oats and bake for 15 minutes until golden.

     

    These recipes are based on an adult's reference intakes. For more information on children's nutritional requirements, click here

Nutritional Details

Each serving provides
  • Energy 473kj 113kcal 6%
  • Fat 6.4g 9%
  • Saturates 0.8g 4%
  • Sugars 5.5g 6%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1813kj/433kcal

Each serving provides

12.0g carbohydrate 0.5g fibre 1.5g protein

 
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