Tag: Banana

Mini “Monster” Banana Spinach Muffins
Recipes

Mini “Monster” Banana Spinach Muffins

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Mini “Monster” Banana Spinach Muffins

Looking for an easy way to include something green on your kids plates? These Mini “Monster” Banana Spinach Muffins are a great way to introduce green foods! They are packed full of iron and potassium and they look and taste great too! I hope you enjoy these cute little muffins as much as we do!

Mini “Monster” Banana Spinach Muffins

MINI “MONSTER” BANANA SPINACH MUFFINS

Ingredients:

  • 2 cups fresh baby spinach
  • 2 large bananas, mashed
  • 1/4 cup coconut oil, melted (or you could use vegetable oil)
  • 1/4 cup milk (room temp)
  • 2 tsp vanilla extract
  • 1/4 maple syrup
  • 1 tsp lemon juice
  • 1 1/4 cup all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Directions:

  • Preheat oven to 325 degrees F.
  • To a blender, add spinach, banana, oil, milk, extract, syrup and lemon juice. Blend until liquified.
  • In a large bowl, sift flour, baking powder, baking soda and salt until well combined.
  • Pour liquid into flour and fold until all ingredients are well combined.
  • Spray mini muffin tin with nonstick cooking spray and use a cookie scoop to drop batter into tin.
  • Bake for 10 to 13 minutes making sure not to over cook or your muffins will turn brown instead of a vibrant green.
  • Cool on cooling rack for 10 minutes before serving.
  • Enjoy!
Mini Chocolate Chip Banana Muffins
Recipes

Mini Chocolate Chip Banana Muffins

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Mini Chocolate Chip Banana Muffins

These little muffins are the perfect size for your littles or even a big flavor snack for yourself! I really enjoyed making these this afternoon. They whip and cook up really quickly and are packed full of sweet flavor. This is a great recipe to get the kids to jump in on and they are adorably cute! Now, we hope you enjoy these cute little muffins as much as we do!

Mini Chocolate Chip Banana Muffins

MINI CHOCOLATE CHIP BANANA MUFFINS

Ingredients:

  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 6 Tbsp butter, melted
  • 1 large ripe banana, mashed
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 Tbsp sour cream
  • Handful (about 1/4 cup) milk chocolate chip morsels

Directions:

  • Preheat oven to 375 degrees. Prep a mini muffin pan with mini muffin cup liners and spray with non stick cooking spray. Set aside.
  • In a medium size bowl mash banana then add, sugar, butter, egg, vanilla extract and sour cream; mix well.
  • Soft in flour, salt, baking soda and baking powder; mix well.
  • Fold in chocolate chips.
  • Using a cookie dough scoop add muffin batter to liners.
  • Bake for 12 to 15 minutes, or until lightly browned.
  • Allow to cool on wire rack for about 10 minutes.
  • Enjoy!
Banana Pumpkin Strudel Muffins
Breakfast · Recipes

Banana Pumpkin Strudel Muffins

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Banana Pumpkin Strudel Muffins

Looking for a yummy and sweet breakfast to whip up for your favorite people? Well, this muffin is right up your alley! Everyone in my house loves a delicious muffin and we really enjoy bananas, pumpkins and strudels….so I decided to combine them all into one scrumptious muffin. I hope you enjoy this recipe as much we do!

Banana Pumpkin Strudel Muffins

BANANA PUMPKIN STRUDEL MUFFIN

Ingredients:

Muffin

  • 1 3/4 cups all purpose flour, sifted
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground clove
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup dark brown sugar, packed
  • 3/4 cup pumpkin purée
  • 2 very ripe bananas, smashed
  • 2 large eggs
  • 1/4 cup milk

Crumble Topping

  • 3/4 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground clove
  • 6 Tbsp butter, melted

Strudel Icing

  • 1 1/2 cup confectioners sugar
  • 2 Tbsp maple syrup
  • 2 Tbsp milk

Directions:

  • Preheat oven to 425 degrees.
  • In a large bowl combine flour, baking soda, cinnamon, clove and salt for the dry portion of the muffin mix; mix thoroughly.
  • In a separate bowl mix the pumpkin, bananas, oil, eggs, milk and both sugars of the muffin mix.
  • Pour wet ingredients into dry mixture and fold together being careful not to over stir.
  • Place muffin liners in muffin tin and spray with nonstick cooking spray.
  • Fill muffin liners 3/4 full and set aside to rest.
  • In a small bowl mix all of the crumble topping ingredients together until well mixed; top each muffin with a top layer of crumble.
  • Bake for 15 to 18 minutes or until toothpick test comes out clean.
  • Allow to cool in muffin tin for 10 minutes before moving to a cool rack to finish cooking completely.
  • While muffins are cooling; mix all ingredients for strudel icing. Place in piping bag and pipe onto muffins once muffins have finished cooking.
  • Enjoy!
  • These muffins can be stored on the counter in an airtight container for one day or in the fridge for up to a week.