A recipe that is sweet, delicious and ticks all the boxes of being tasty for the whole family and easy to make, even when getting the kids involved? Yes please. That’s what I wanted to create here. I also wanted to create it as part of Allergy Awareness Week and so it’s egg and dairy free too. and you can easily make it gluten free by using gluten free flour (check back of pack on oats too!). Lastly, I’m a big fan of creating tasty recipes that don’t contain sugar – in any form (yes I’m looking at you honey and maple syrup!) – especially where babies are concerned. Therefore this recipe contains only naturally occurring sugars from the banana and blueberries.
This recipe is for my next #CookAlongwithCharlotte which I’ll be doing on Wednesday at 12pm – do get involved and get your little ones at home cooking along with myself and Raffy. Let’s hope Raffy doesn’t eat ALL the blueberries before we start this time!
It’s so great to get children involved in cooking – whatever their age – and it certainly can be a fun way to pass the time whilst we’re stuck at home right now. Please let me know if you try this recipe by sharing pics with the #CookAlongwithCharlotte
- 1 ripe banana, mashed
- 75mls olive oil
- ½ teaspoon vanilla extract
- ½ teaspoon white wine vinegar
- 100mls oat milk or milk of choice
- 1 lemon
- 100g plain flour
- 50g rolled oats (+ a little extra for topping)
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 150g blueberries
- Preheat the oven to 200°C
- Whisk the mashed banana, olive oil, vanilla extract, white wine vinegar and milk together until fairly smooth (some banana lumps are fine).
- Wash the lemon and then grate in the zest to the mix and stir well.
- Add the oats, flour, baking powder and bicarb and fold it into the mixture.
- Gently stir in the blueberries.
- Spread the mixture out amongst 12 cupcake cases and top with a scattering of oats on each muffin. Bake in the oven for around 20 minutes.