The other day I looked in the fruit bowl and found some bananas that were getting beyond the fresh eating stage. When the skin starts going brown like that, I know it's time to either whizz them into some smoothies, make them into some frozen treats or bake something. As the school year has started and we are back into the daily lunch-box making routine, I am in need of some healthier treats that I can add in for morning or afternoon tea. 

We love making muffins as they are easy to make, freeze well and come in portion control sizes already. We had some bananas, we had some blueberries, so we whipped up a quick banana berry muffin. 

I played around with the recipe a bit to make it super simple to make and reduced the normal amount of sugar to make it as healthy as I could (whilst still tasting good). My 3 year old was able to make them with minimal assistance and the kids woofed them down so I consider them to be a success.

Here's how to make them. See the bottom of the post for a quick view of the ingredients and instructions in full.

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I try to involve my children in the cooking as much as possible. As they are getting older, I'm finding they are getting a bit more picky about what they will eat, but are more likely to try new things when they have been part of the cooking process.

As my daughter is now in school, I am always trying to come up with easy and healthy ideas to pop in her lunchbox. The other day, while she was at school, the toddler and I tried making some Savoury Cheese, Ham and Spinach Muffins, with great results. I'm not sure how many made it into her lunchbox and how many we ate ourselves at home, but either way, we'll be making them again soon.

I adapted this recipe from a number of different recipes to make it as easy as possible to make. So easy, a 2 year old can make them (with supervision and a wee bit of assistance).

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