These buns are made with my little toddler in mind, however they are not just for busy growing little kiddies. They are a great pre or post work out treat for us big kids too. The addition of the sunflower oil makes the buns incredibly moist, and the mashed bananas give a fabulous flavour. I'm using apricots here, but raisins or dried blueberries or dried cranberries work equally well.
When it comes to Aoife's 3pm snack time, and she see me pulling one of these buns from the tubberware box, she goes absolutely crazy and it's a job to lift her into the chair she's going so mad with excitement. This to me means that they have gotten the toddler thumbs up.
- 2 ripe bananas, mashed
- 50ml of sunflower oil
- 1 egg
- 55g of melted butter
- 1 tsp of vanilla extract
- 100g of plain flour
- 100g of caster sugar
- 50g of rolled oats
- 1/4 tsp of bicarbonate soda
- 1/2 tsp of baking powder
- 55g of chopped dried apricots
- Preheat the oven to 180 degrees and line a bun tray with paper bun cases.
- Get 2 bowls. In one bowl add the mashed bananas, sunflower oil, egg, butter, and vanilla extract. Stir very well to incorporate everything.
- In the second bowl, sift the flour, baking powder, and bicarbonate soda. Add the oats and the caster sugar and stir well.
- Make a well in the centre of the dry ingredients and pour in the wet mixture. Fold in the wet ingredients to the dry ingredients to make sure everything is thoroughly mixed.
- Add the apricots at this point (any dried fruit will do), and stir again to distribute the fruit.
- Using two spoons, fill each muffin case to three quarters full.
- Sprinkle with a few porridge oats if you wish.
- Bake in the oven for 20 minutes and then cool on a wire rack.
- These buns freeze very well and just need a couple of hours to defrost.