In our new ©Messy Kitchen: Cooking with Kids series we’re ready to explore any and all scenarios that can realistically happen with our kids helping out in the kitchen. We invite friends with kids of different ages to join and have fun, learn–and make a mess–in the kitchen.
In our second episode we’re making healthy sugarless banana bread muffins with two 3-year old helpers Luca and Egidio. Our original recipe uses pecans and chocolate chips, but since Egidio is extremely allergic to any tree nuts, we opted for sunflower seeds instead. And since chocolate chips get quite messy with toddlers running around the house while eating, we decided to use raisins to give the muffins additional sweetness and moisture.
Ingredients ( yields 12 muffins):
- 1 cup oat flakes (old-fashioned oatmeal is good for this)
- 3/4 cup hot milk, soy milk or water
- 2 ripe bananas, mashed
- 1/4 cup honey
- 1/4 cup vegetable oil (we use grape seed oil)
- 2 egg whites beaten until fluffy
- 1 1/2 cups whole wheat flour
- 1 tablespoon non-alum baking powder
- 1/2 teaspoon cinnamon
- 1 cup raisins
- 1/2 cup raw sunflower seeds
- Preheat oven to 350 degrees F.
- Combine oat flakes and milk, set aside to cool.
- Combine mashed bananas, honey, vegetable oil, beaten egg whites, then stir into oat mixture.
- Mix remaining ingredients: flour, baking powder, cinnamon, raisins and seeds together and stir into oat mixture.
- Pour batter into muffin forms. Bake at 350 degrees F for 30 minutes.
Our other ©Messy Kitchen episodes: