banana mini muffins

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cute, fun and school safe

I think I’ve mentioned this before; banana bread is a staple in our house and I make it probably almost biweekly (sometimes even weekly!). It’s one of those recipes that I can make with my eyes closed and it’s always a hit with the kids. Especially when there are some chocolate chips in it!  I always buy extra bananas (and even the bananas that are for quick sale at the grocery store because they are very spotty – just pop them in the freezer!) so that I always have them on hand at home.

I have 2 or 3 versions that are my go to’s but today as boss and I mixed the batter I decided to switch it up from a loaf pan to mini muffins. My mini muffin pan has been at the bottom of my cupboard and quite neglected. The kids loved the look of mini muffins and a bonus is that they take way less baking time (good for the gas bill!). They make for easy storage and pack nicely for lunches.

Be sure to butter or spray your muffin tray really well (or you can line the tray with mini muffin cups) or else your batter will stick and then it’s annoying to clean.

prep: 10 min   bake:  15 min     yield: 24 mini muffins

what you need:

  • 3 large very ripe bananas
  • 1 large egg
  • 1/4 cup unsalted butter, melted
  • 1/4 cup plain greek yogurt
  • 1 tsp vanilla
  • 2 tbsp maple syrup
  • 1/4 tsp salt
  • 1 cup all purpose flour
  • 1 cup rolled oats
  • 1 1/2 tsp baking soda
  • 1/3 cup semisweet chocolate chips
  • 1 tbsp or more of melted butter (to grease muffin tray)

what to do:

  1. Preheat oven to 350 F.
  2. In a large bowl, mash bananas with a large fork until mushy. Add egg and mix well into the bananas (using the fork is fine).
  3. Add vanilla, maple syrup and butter and mix well with fork again.
  4. In a separate bowl, combine salt, flour, oats and baking soda.
  5. Add dry ingredients to banana mixture. Mix with fork until just incorporated – do not over mix or you will have dense muffins.
  6. Fold in greek yogurt, just until incorporated.
  7. Fold in chocolate chips.
  8. Grease muffin tray with melted butter, using a brush, making sure to grease the bottom and sides.
  9. Fill each muffin cup to the top. They will rise as they bake, making the classic muffin top.
  10. Bake in the centre rack for ~15 minutes. I used convection so if you have a regular oven it may take a bit longer. For the last 2 minutes I turned the oven to broil high to get a golden brown top (if you’re doing this keep a close eye because depending on how hot your oven gets they can burn quickly!). They are done when a toothpick comes out just clean (not wet but little bits of batter can be present).
  11. Remove from oven, and then after a few minutes when they are cool enough to handle, transfer each individual muffin to cooling rack to cool completely. Enjoy!
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hot out of the oven

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broil for a minute or two for golden brown tops

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banana muffins with a seedy crumble

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a school safe twist to banana nut muffins

Since pie pie started kindergarten, I’ve been tweaking my baking a bit to accommodate school safe snacks.  Sometimes for banana bread, muffins, or even cookies, I like to add ground up nuts into the batter for extra nuttiness and nutrition, but today I used seeds instead and made it into a crumble.  I am really pleased with how they turned out!  The crumble adds texture to the muffin and also makes them look really pretty.

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fresh out of the oven

prep: 15 min    bake: 15 min    yield: 12 regular muffins

what you need:

crumble:

  • 1/3 cup pumpkin seeds
  • 1/3 cup sunflower seeds
  • 1 heaping tbsp flax seeds
  • 1/2 tsp cinnamon
  • 2 tbsp unsalted butter (room temperature)
  • 3 tbsp brown sugar

muffins:

  • 1 cup all purpose flour
  • 1 cup rolled oats
  • 1/2 cup greek yogurt, plain
  • 1/4 cup butter
  • 3 large bananas
  • 1/4 cup sugar (you can use white, brown, or coconut sugar)
  • 1 1/2 tsp baking soda
  • 1 egg
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract

what to do:

  1. Line a muffin tray with muffin cups, preheat oven to 350 F (or 325 F for convection).
  2. In a food processor or powerful blender (I used my Ninja), chop up seeds (not too fine). Place them into a bowl and add cinnamon and butter, mashing the butter with the ground seeds to evenly distribute. It should be mealy (sort of looks like partly wet sand).
  3. In a large bowl, beat bananas and sugar together, then add in vanilla, egg and butter (it is easier to incorporate if you melt the butter slightly).
  4. In a separate bowl, measure and mix together your oats, flour, salt, and baking soda.
  5. Add dry ingredients to banana mixture, mix just until they come together – do not over mix or you will have tough dense muffins!
  6. Fold in greek yogurt.
  7. Scoop to fill your muffin cups, then top generously with crumble (about 1 heaping tbsp each muffin).

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    ready for the oven

  8. Bake for 15 minutes, until toothpick comes out clean and tops are golden brown. If the toothpick comes out clean but the tops are not browned yet, switch your oven to broil just for 30 seconds – 1 minute to brown the tops.
  9. Remove from oven and when cool enough to handle, remove from muffin tins and onto cooling rack to cool completely.
  10. ENJOY!
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boss, my little helper