Banana, oats and raisin muffin

I’ve wanted to be adventurous in introducing new food into Ethan’s diet. Not too long ago, I made muffins; some form of ‘baby muffin’. To my surprise, when I first baked the “so called baby muffins”, my aunt gobbled all of them down. “I like it a lot” she exclaimed. Frankly, she is a very fussy and picky eater. And I was flabbergasted when she hinted me to bake this type of muffin when she comes visit. As I ponder on it further, I realized that the reason she fell head over heels over these muffins because they weren’t sweet but full of flavor… How silly of me. I should have realized this as they were meant for baby, and obviously, minimal sugar was my aim.

Well, not to mention, everyone loves this, even the daddy!

Banana, oats and raisin muffin

Ingredients
2/3 cup of self raising flour
½ cup plain flour
¼ cup caster sugar
1 ½ cups of oats ( I used the fashion old quaker oats)
3 ripened bananas
a handful of chopped raisins
½ cup milk (low fat cows milk)
2 eggs, lightly beaten
¼ cup canola oil

1. Preheat oven to moderate 180 C. line 12 muffin cups.
2. Place flour, sugar, into a large mixing bowl.
3. Make a little whole in the centre, add fruit. Combine eggs, oil and milk. Using a wooden spatula, stir for a minute or until all ingredients are just combine; do not overbeat.
4. Spoon mixture into prepared muffin cups, filling 2/3 full.
5. Bake for 25 minutes or until puffed and lightly golden.
6. Take out, leave to cool and serve.