Updated: Aug 5, 2019
The snack of choice in our house for lunchboxes is definitely muffins (or "cake" as the twins call them).
I love muffin making because it's a quick and easy process, and 12 muffins gives me 6 separate lunchbox snacks for the twins.
These Banana Berry Muffins provide the kids with the touch of sweetness they need from the fruit. The addition of oats means they can also double as a breakfast muffin for those days when you need to have breakfast on the go.
Hint: I always use small cupcake/muffin cases for my muffins. For me it is the perfect size for a school snack to accompany some fruit, rather than HUGE muffins you often see. Secondly they fit perfectly in the lunchboxes that I use, and most importantly, it makes more muffins!
Prep 10 min // Cook 15 min
3 cups plain flour
2 tsp baking powder
2 tsp bi-carbonate soda
1/2 tsp salt
1/2 cup butter at room temperature
1/4 cup brown sugar
1 1/2 cups milk
1 tsp vanilla essence
2 bananas sliced
1/2 cup blueberries
3/4 cup oats
Preheat the oven to 180 degrees and line a muffin tray with small muffin cases.
Place the butter in bowl and melt 3min/37deg/sp3.
Add the milk, eggs, sugar, vanilla essence and cream 15sec/sp5, then scrape down sides.
Add the flour, baking powder, bi-carbonate soda and salt, and mix 10sec/sp5, then scrape down sides.
Add sliced banana, berries and oats, and mix through 10sec/reverse/sp2.
Pour the mix into the prepared muffin cases and bake for 15 minutes or until a skewer comes out clean.