This simple recipe is a great weekend activity to plan with your kids. Sift flour, smash bananas, sprinkle toppings, and eat the batter! Illustrated by Shubhashree Sangameswaran
200g chopped strawberries
1 medium-sized ripe banana
1/2 cup whole wheat flour (atta) +1/2 cup plain flour (maida)
1/3 cup sugar (Coconut sugar works well too)
1/2 cup yoghurt
1/4 cup buttermilk (alternatively, use milk with a splash of vinegar)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp balsamic vinegar
1/4 cup vegetable oil
1/4 vanilla bean, scraped, or 1 tsp vanilla extract
1 spoon of oats for topping the muffins
Pinch of salt
Pre-heat the oven to 180 degree Celsius.
Toss the strawberries into a small bowl with a pinch of salt and balsamic vinegar.
Mash the banana in large bowl with a fork. Add the oil, yoghurt, buttermilk, vanilla and sugar to the bowl, and stir well.
Sift flour, baking soda and baking powder into a small bowl or plate.
Add the flour mixture into the wet ingredients in parts, and mix lightly.
Finally, fold the strawberries into the batter lightly, and spoon the batter into prepared a muffin tray.
Sprinkle oats on top, and bake for 15-20 minutes, or until a skewer inserted comes out clean.
Cool completely before taking a bite, if you can help it, because the strawberries make the muffins quite gooey inside.
Kids can help with mashing banana, tossing strawberries with salt and balsamic vinegar, sifting flour, stirring and spooning batter into the muffin tray. And licking the bowl clean, of course!
Shubhashree Sangameswaran is an illustrator who loves to cook, eat, dream about and draw food. Sometimes all at the same time. You can follow her work here.
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