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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school safe energy bites

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a fun surprise in the middle

My last few posts look the same don’t they…I definitely still have an obsession with dates but I have been baking and cooking with other things too haha!  Now that pie-pie has started school, I am hoping to have more time to post more recipes regularly! Sorry for the lack of posts but I am pretty good at keeping instagram up to date since it’s super fast and easy:)

So my previous energy bites had lots of nuts in them…I had to post this one because so many of my friends are now mommies who need to pack school safe snacks! It’s tough nowadays, no nuts for sure, and in some cases sometimes no eggs, no seeds, no chickpeas (I have heard this it’s true!). Previously I had used rice crispies for crunch, but this time we didn’t have any at home.  There was some left over cornpops from our cottage vacation two weeks ago, so I thought it might be fun to hide one cornpop in the middle of the date ball. It’s like a little treat within a treat:).

This recipe is nut & dairy free.

what you need:

  • 2 tbsp coconut oil
  • 2 generous cups of pitted dates
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/4 tsp cinnamon
  • pinch of salt (if your seeds are not salted)
  • 1/2 tsp pure vanilla extract
  • cornpops

what to do:

  1. Use a food processor or blender to grind your seeds (not too fine – or you’ll make seed butter!).
  2. In a food processor, buzz up the dates until they form a paste / giant ball shape that is whipping around your food processor.
  3. In a pot over medium heat, melt coconut oil and then add the pureed dates to soften them. Add cinnamon and salt. Mash with a large fork to combine evenly.
  4. Remove from heat and add vanilla and seeds. Use the fork again to mix evenly.
  5. Wet your hands slightly with cold water (this will prevent the mixture from sticking to your hands). Use a spoon to scoop up about a golf ball size of date mixture, place a corn pop in the middle and roll into a ball.
  6. Store in airtight container for up to 1 week. It will keep even longer in the fridge. Enjoy!