Weekday mornings are tough for me. I’m not a morning person… Never have been. I’ve gotten better since having Maddie – it’s not a choice; you do what you gotta do – but anything I can do to make my mornings easier is welcomed and appreciated, especially when it comes to breakfast.
Most mornings, I make a smoothie, and Stan or I will whip up some scrambled eggs, served with yogurt and fruit. It doesn’t take long to do, but I’ve been wanting an even quicker and easier option for days when I’m really running late.
That’s where the mini-muffin idea entered the picture. I was shopping for cooking supplies, and I found this mac-daddy mini muffin pan. It holds 48 mini muffins! I had to have it. I don’t know what I was thinking. It is a little excessive. It’s so big that I have to wash it in my bathtub (not really, but I have thought about it).
The point is, there are about two million possibilities for bite-size, yummy treats that I can make with a mini muffin pan. They’re perfect for the whole family, especially the ones with little hands and mouths. Plus, I can make everything on the weekend, and serve them throughout the week. Breakfast dilemma solved!
I have been working on muffin recipes, and I’m so excited to share the first of what I expect will be many: banana blueberry muffins.
Banana bread is so yummy. The downside is that it’s usually made with lots of sugar, oil, and other gooky ingredients that I don’t want to eat, and I definitely don’t want Maddie to eat. I came up with this sugar-free, oil-free, dairy-free recipe so we could have banana bread whenever we want and not feel guilty about it.
In one word, these muffins are awesome! Maddie loves them. She’s had them for breakfast, and an afternoon snack three days this week. Stan really likes them too. As he eloquently put it, “They’re really good! I mean, you know they’re healthy, but they still taste great!”
Thanks, babe! I’ll take that as a win.
I sent a bunch of them to Maddie’s daycare class for all the kids to try (they’re my little focus group) and they gobbled them up.
This recipe made just enough to fill my 48-mini-muffin pan. It would make a dozen standard muffins, or one large loaf. To give them an extra flare, I added frozen blueberries to the batter, and there are a bunch of options that would work just as well: walnuts, raisins, golden raisins, dried cranberries, pistachios, chocolate chips… You’re only limited by your imagination.
And, if you’re feeling extra ambitious, make a double batch and freeze them so they’re ready to go whenever you want!
Banana Blueberry Muffins:
- 5 mashed, overripe bananas
- 1 cup unsweetened applesauce (I made applesauce in my Vitamix with four gala apples, peeled and cored, and 2 tablespoons of fresh squeezed lemon juice, blended until smooth.)
- ½ cup honey
- 2 eggs, beaten
- 1 tablespoon vanilla extract
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon cinnamon
- ½ tablespoon nutmeg
- 1 cup frozen blueberries
Preheat your oven to 350 degrees. In a large bowl, combine your flour, baking soda and salt. In a separate bowl, mix together your bananas, applesauce, honey, eggs, vanilla extract, cinnamon and nutmeg.