Little Chef: Banana Poppy Seed Muffins

When Jellybeans says she wants to bake muffins, I just can't say no. A few weeks ago we found a particularly good recipe: Banana Poppyseed Muffins. Buddy helped this time around too (in his pajamas).
Because Buddy was helping, I decided to talk more about the recipe while we were mixing up the ingredients. He would read the ingredient needed in the recipe and then would help me find the right container. We also talked about why it is important to follow the recipe and about measurements.

Never were there two better helpers than these two kids. They mashed and poured and mixed and dumped. Then Jellybean got the liners ready and I filled them up and put the muffins in the oven.

This recipe made for two very happy children and even got the thumbs up from D. He's a tough judge and doesn't usually go for muffins. A big win on all counts.

Banana Poppyseed Muffins

yield: 12 muffins

Ingredients:

1 1/2 cups all-purpose flour
1/2 cup sugar
1  1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 egg
1/2 cup milk
1/4 cup vegetable oil
2 medium ripe bananas, mashed (over ripe are fine as well)
2 1/2 tsp. poppy seeds

Method:

In a small bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in bananas and poppy seeds. 

Fill paper-lined muffin cups three-fourths full. Bake at 400 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. These also froze well.

Have a Happy Day!

~MJ

Little Chef: Banana Date Oat Bars

So, are you getting the impression that the girl pictured above enjoys baking? You would be correct.

We were back in the kitchen recently trying out a new simple recipe: Banana Date Oat Bars.

Simple indeed.
First mashing:

What three year old doesn't enjoy mashing bananas?

Then pouring:

First time I've ever used dates in anything. They're a bit ugly, but tasty.

Pan Prep:

It's fun letting her get hands-on.

Bake, cut into squares:

Mmm, oaty goodness. Tiny Buddah approves.

and enjoy:

Unfortunately, Jellybean didn't love the end results. I liked them more than she did. It was still a fun, easy baking project. The recipe could probably use a little more spice and may have benefitted from some nuts. (We are tree nut free in our house)

Oh and look, I'm even wearing my matching apron!

You've got to love a selfie.

Try it out, tweak it, see how you and your little chef enjoy it.

Banana Date Oat Bars

Ingredients

2 large, very ripe bananas
1 teaspoon vanilla 
2 cups rolled oats
1/2 teaspoon salt 
1/4 cup pitted, chopped dried dates 
Grated nutmeg or cinnamon 

Method

Heat the oven to 350°F and lightly grease a 9x9-inch square baking dish with olive oil or butter.

Peel the bananas and mash their flesh in a medium mixing bowl. Mash very thoroughly until no large chunks remain; the bananas should be essentially liquid. (You will have between 1 cup and 1 1/4 cup.) Stir in the vanilla. Add the oats and stir them in. Stir in the salt and dates.

Pat the thick mixture evenly into the baking pan. If desired, sprinkle the top lightly with nutmeg or cinnamon. Bake for 30 minutes or unti the edges just begin to crisp up.

Place the baking pan on a rack to cool. When the pan is mostly cool, cut into bars and enjoy.

Have a Happy Day!

~MJ