Time to Table:
< 45 minutes
Contains:
wheat, dairy, eggs
Servings:
12
Seasonal Favorite, Simple Snack
Cooks like this recipeThese mini muffins are a great grab-and-go breakfast for busy mornings. They also make a sweet addition to a packed lunch. Have little ones that want to help? Let them mash the bananas or mix the batter for some family fun in the kitchen!
How to Make It
Ingredients
- 1 ½ cups flour
- ½ cup quick oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 2 ripe bananas
- ¾ cup brown sugar
- 2 eggs
- ¼ cup yogurt (plain or vanilla)
- Cooking spray
Preparation
1
Preheat oven to 350 F.
2
In a large mixing bowl, combine flour, quick oats, baking powder, baking soda, salt and cinnamon. Set aside.
3
In a separate bowl, mash peeled banana well.
4
Add brown sugar, eggs and yogurt to mashed banana and mix until smooth.
5
Add banana mixture into the flour mixture and stir just until combined.
6
Spray a mini muffin tin with cooking spray and fill.
7
Bake mini muffins for 13-15 minutes or regular muffins for 20-25 minutes, until muffin tops turn golden brown.
8
Enjoy muffins plain or with a thin layer of peanut butter.
Recipe Tips
Bananas freeze well and this recipe is a great way to keep them from hitting the trash. Simply defrost and mash as usual. No bananas? Use three 4 oz. jars of banana baby food instead!
To make allergen friendly, swap out the ingredients to fit your family’s needs. For example, you can use a plant-based yogurt for a dairy-free option. For an egg-free option, replace each egg with 3 tablespoons of liquid from canned garbanzo beans for a total of 6 tablespoons.
Have any questions?
