Happy Friday! Today I woke up determined to make a protein cake for my 3-year-old.

Sometimes, kids are picky eaters. They don’t want to try different foods and prefer plain, familiar options. With that in mind, I decided to create something using ingredients my son is already used to eating, oats and bananas in his case, and combine them with other ingredients that could be beneficial for his health.

So, below is the recipe, along with an illustration bringing all the information together.

Banana & Oat Cupcakes
Yield: 10 cupcakes
Baking Temperature: 350°F (180°C)
Baking Time: Approximately 18–22 minutes

Ingredients

• 100 g all-purpose flour
• 45 g salted butter
• 4 eggs
• 10 g baking powder
• 90 g quick oats (finely rolled oats)
• 10 g sugar
• 2 medium bananas, mashed

Instructions

1. Preheat the oven: Preheat your oven to 350°F (180°C) and line a muffin pan with 10 cupcake liners.
2. Prepare the wet ingredients: Mash the bananas in a mixing bowl. Add the eggs and melted butter, and mix until well combined.
3. Combine the dry ingredients: In a separate bowl, mix the flour, oats, sugar, and baking powder.
4. Mix everything together: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
5. Fill the cupcake liners: Divide the batter evenly among the 10 cupcake liners.
6. Bake: Bake for approximately 18–22 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
7. Cool and serve!