There’s nothing much better for breakfast than a hot fluffy muffin right out of the oven. The only thing that can make it better, is baking them with your children! With Mother’s Day coming this Sunday, we wanted to help you get the day off to a fun start with family time in the kitchen. For a twist, top each muffin with a dried banana chip for that extra special touch. We’re sure that everyone will love these Whole Wheat Banana Muffins.
1 1/2 cups whole-wheat flour
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
3 large ripe bananas, mashed
2 large eggs, lightly beaten
3/4 cup packed light brown sugar
1/3 cup milk
3 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
12 dried banana chips, optional
Preheat oven to 375°F; mist a standard 12-cup muffin tin with cooking spray or line with paper or foil liners. In a large bowl, combine both types of flour with baking powder, cinnamon and salt.
In a separate bowl, mix bananas with eggs, sugar, milk, butter and vanilla. Whisk until smooth. Fold banana mixture into flour mixture just until combined and batter forms; do not overmix.
Spoon batter into muffin cups; place a banana chip on top of each one, if desired. Bake until a toothpick inserted into center of a muffin comes out clean, 18 to 20 minutes. Let cool in pan on a wire rack for 10 minutes, then turn out onto rack to cool completely.
*The original post for this recipe can be found here.
With the most delicious taste accented by blueberries, everyone will love these adorable little muffins. The first ingredient is carrots so that is an obvious thumbs up. The second is egg whites so another thumbs up. And the third, a gluten free flour blend that contains brown rice, and flaxseed meal.
This is a great snack option for kids. Especially those who need to consume more veggies. Plus, they’re allergy-friendly and make a great snack for parents!
Serve with a glass of milk or Greek yogurt, and banana or other fruit for a quick breakfast or snack! These are even better the next day, and they’re a super way to jazz up your kids’ palate when you mix-in some fruits and veggies.
2 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
¼ teaspoon baking soda
2/3 cup brown sugar, firmly packed
½ cup canola oil
1/3 cup buttermilk
¼ cup applesauce
2 eggs, slightly beaten
½ cup canned pumpkin
¼ cup chopped raisins (optional)
¼ cup chopped nuts (optional)
Preheat an oven to 400 degrees F. Grease 12 muffin cups, or line the cups with paper muffin liners.
Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and nuts, if desired.
Divide the batter evenly in the prepared muffin pans. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.
Other mix-in options: dried cranberries, granola, apple pieces, chocolate chips, pumpkin or sesame seeds, shredded carrots or zucchini, peanut butter….or get creative and try something new!
I recently attended the Citibabes’ Holiday Shopping event and had the pleasure of meeting the brains behind Feeding Audrey, a wonderful blog portraying the story of the journey through motherhood. I left the event with some beautiful recipe cards and wanted to share this delicious recipe. I hope you enjoy!
Spiced Carrot & Apple Mini Muffins 30 mini muffins Ingredients:
2 flax eggs (see below)
1.25 cups all-purpose gluten-free flour blend
1/4 cup gluten-free oats
1/4 cup turbinado sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger powder
1/8 tsp ground nutmeg
1/8 tsp cardamom
1.25 cups unsweetened applesauce
1/4 cup canola oil
1 tsp vanilla extract
2 red apples, grated (Fuji, Gala, or Pink Lady)
2 large carrots, peeled and grated
Method: To make flax eggs, combine 6 tbsp of water with 2 tbsp of flax meal. Stir well and place in fridge to set for 15 minutes. Preheat oven to 375˚F and line mini muffin pan with liners or spray with cooking spray. Whisk dry ingredients together in a large bowl. In a separate bowl whisk together applesauce, oil, vanilla, and flax eggs. Slowly stir the wet ingredients into dry ingredient, fold in the grated apples and carrots. Place 1 tbsp of batter into muffin pans. Bake for 25 minutes or until center comes out dry on a toothpick. Cool on a wire rack.