As for comments on the finished products, I'm leaving that up to three budding young testers, aged six, nine, and eleven.
"I liked making them. They were nice because they were hot. I wouldn't like them cold but they were nice hot."
"They were very yummy and a good size."
"These cute little muffins were light in texture and the banana gave a lovely mellow sweetness which served with melting butter made a delicious weekend treat."
Banana and Oatmeal Muffins
250g self-raising flour
180g caster sugar
60g butter, melted
2-3 bananas, mashed
*To make oatmeal yourself, grind up 125g porridge oats and then pass through a sieve to remove any remaining whole oats.
• Preheat the oven to 200ºC/400ºF and butter a 12-hole muffin tin. Mix together the flour, oatmeal and sugar in a large bowl. Make a large hole in the centre.
• In another bowl break up the eggs yolks and whisk in the milk with a fork. Add the mashed banana and melted butter and roughly combine. Pour into the flour mixture and mix with a wooden spoon. The batter should still be fairly lumpy, take care not to over-beat.
• Divide mixture between the holes of the muffin tin. Bake for 15 minutes and eat warm with butter.