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.
fresh out of the oven
prep: 15 min bake: 15 min yield: 12 regular muffins
what you need:
- 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
- 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:
- Line a muffin tray with muffin cups, preheat oven to 350 F (or 325 F for convection).
- 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).
- 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).
- In a separate bowl, measure and mix together your oats, flour, salt, and baking soda.
- Add dry ingredients to banana mixture, mix just until they come together – do not over mix or you will have tough dense muffins!
- Fold in greek yogurt.
- Scoop to fill your muffin cups, then top generously with crumble (about 1 heaping tbsp each muffin).
ready for the oven
- 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.
- Remove from oven and when cool enough to handle, remove from muffin tins and onto cooling rack to cool completely.
boss, my little helper
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
what to do:
- Use a food processor or blender to grind your seeds (not too fine – or you’ll make seed butter!).
- In a food processor, buzz up the dates until they form a paste / giant ball shape that is whipping around your food processor.
- 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.
- Remove from heat and add vanilla and seeds. Use the fork again to mix evenly.
- 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.
- Store in airtight container for up to 1 week. It will keep even longer in the fridge. Enjoy!