Sunday, October 10, 2021

What I'm Baking: No-Sugar-Added Banana Muffins

These no-sugar-added banana muffins are toddler approved.

No-Sugar-Added Banana Muffins || A Less Processed Life


I make a batch of these no-sugar-added banana muffins about twice a month – they are simple to make and my 18-month-old son absolutely loves them as a mid-morning or mid-afternoon snack. (He's even happier when they're served with a generous dollop of ricotta cheese.)

No-Sugar-Added Banana Muffins || A Less Processed Life

I've made these almost exclusively as mini muffins, though when I've had a little extra batter I've made a couple of full-size muffins as well. The full-size muffins bake up beautifully  – just give them a few extra minutes in the oven.

No-Sugar-Added Banana Muffins || A Less Processed Life

After allowing them to cool completely, I bag the muffins up in a freezer bag and place them in the freezer. To serve, I just quick-thaw the muffins in the microwave for about 20-30 seconds.



No-Sugar-Added Banana Muffins
makes 24 mini muffins

1 cup mashed banana (from 2-3 very ripe medium bananas)
1 egg
1/4 cup olive oil
1 cup milk (dairy or nondairy)
1 teaspoon pure vanilla extract
1 cup whole wheat flour
3/4 cup rolled oats
1 teaspoon ground cinnamon
pinch ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch kosher salt

1. Preheat the oven to 375 degrees. Spray a mini muffin tin with cooking oil and set aside.
2. In a medium bowl, stir together the mashed banana, egg, olive oil, milk, and vanilla.
3. In a large bowl, whisk together the flour, rolled oats, cinnamon, nutmeg, baking powder, baking soda, and salt.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Use a tablespoon cookie scoop to evenly divide the batter among the muffin cups. Fill each cup to the top with batter.
6. Bake in the oven for 14-16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool on a wire rack for five minutes, then remove the muffins from the tin and let cool completely. (I like to use an offset spatula to help loosen the muffins from the tin.)
8. Muffins can be stored in the fridge for up to a week or in the freezer for up to three months. Microwave frozen muffins for 30 seconds to thaw before serving.



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