I love making fresh muffins for snacks or breakfast, and they are fun to make with the kids because they aren’t too labour intensive. My 3 year old likes to help with ingredient measuring and lining the muffin tins. It’s really fun to watch them in the oven as they bake, but of course when they are done the hard part is patiently waiting as they cool. I used to make these with half a cup of vegetable oil but today I actually ran out (I had olive oil but I find olive oil has a strong taste for baked goods) – therefore I just tried yogurt in place of the oil and it worked! I will admit, the paper doesn’t peel away as easily from the muffin as it usually would, but the muffins are delicious nonetheless. These are nut free therefore can be a school safe snack! Pie pie was very excited to pack one into her lunch bag for preschool today:)
prep time: 5 min bake: 20 min yield: 12 regular muffins
what you need:
- 3 very ripe large bananas
- 1/3 cup brown sugar or coconut sugar
- 1 egg
- 2 tbsp maple syrup
- 1/2 cup plain yogurt
- 1 tsp vanilla
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tbsp ground flax seed
- 1 cup flour
- 1 cup rolled oats
- 1 cup frozen berries
what to do:
- Preheat oven to 375 F (350 F for convection oven). Line a muffin tin with muffin cups.
- In a large bowl, mash bananas fairly well with a fork, then whisk in sugar, egg, vanilla, and syrup. Stir in the yogurt.
- In a medium bowl, combine flour, oats, baking soda, baking powder, and salt.
- Add dry ingredients to wet ingredients, just folding gently until combined (do not overmix as these will create dense tough muffins).
- Gently fold in the berries. Fill muffin cups and bake for about 20 minutes. Remove from oven, then when cool enough to handle, transfer them to cooling rack to cool completely. Enjoy!