If you are a parent you have probably had your fair share of frustrations trying to get your kid to eat real food instead of junk. Well, I am happy to share with you my latest ”mom win moment”.
Banana berry breakfast muffins recipe
Recipe created by yours truly!
- 1 ⅓ cups all-purpose flour
- 2 large eggs
- ½ cup plant butter
- 1 cup of sugar
- ½ teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 ripe bananas
- ½ cup mixed berries (or just blueberries)
- Optional: 1 teaspoon of cinnamon powder
- Preheat the oven to 350 degrees Fahrenheit
- Peel the bananas and place them into a glass mixing bowl
- Add the eggs, vanilla extract, and plant butter to the glass mixing bowl.
- Beat the wet ingredients together on a medium to high speed until well incorporated.
- Reduce the speed to slow and carefully add the dry ingredients (flour, sugar, baking soda, and salt. If using cinnamon powder add it in at this stage.
- Once all of the ingredients are well incorporated, add in the berries.
- Blend and turn the mixer off.
- Prepare your muffin tins. Place a paper liner in each muffin tin compartment. Spray each paper liner with nonstick cooking spray to ensure muffins won’t stick to the paper.
- Scoop about ¼ cup of batter into each of the paper liners (this is based on the use of a cupcake size muffin tin. If you’re using a large muffin tin then you can scoop a larger amount of batter.
- Put the filled tin into the oven and allow the muffins to cook until a toothpick can be poked into the center and come out clean. Muffins should be golden brown. Typically they are done within 20 minutes.
- Remove from the oven and allow the muffins to rest for 5 minutes before removing them from the tin and placing them on a cooling rack.
- Store in a plastic-wrapped container or an airtight sealed container for about a week or so.
- Serve warm or room temperature. Cut them in half and add some butter or plant butter for extra flavor!
My son loved these muffins and I have a feeling your kids will love them too!
While looking for inspiration for my own banana berry breakfast muffin recipe, I found a gluten-free option for those that are sensitive to wheat and gluten.
- 1 1/2 cups Bob’s Red Mill 1-to-1 Gluten-Free Flour
- 1 teaspoon gluten-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg, room temperature
- 2/3 cup granulated sugar
- 1/3 cup oil of choice (I use avocado oil)
- 2 medium overripe bananas, mashed
- 1/2 cup unsweetened applesauce
- 1 teaspoon gluten-free vanilla extract
- 1 cup blueberries, fresh or frozen
- Preheat the oven to 350°F (180°C). Position the oven rack in the center of the oven.
- Line a 12-serving muffin pan with paper liners; set aside.
- In a medium mixing bowl combine flour, baking powder, baking soda, and salt.
- In a separate large bowl whisk together egg, sugar, oil, mashed banana, applesauce, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir just until mixed. Fold in the blueberries.
- Spoon the batter evenly into each cupcake pan, about ⅔ full. Bake for 22–25 minutes or until a wooden toothpick inserted near the center comes out clean.
- Store in an airtight container at room temperature.
Even gluten sensitive families should have muffins in their lives and this recipe is a great option. Enjoy them as a quarantined family or make them for a quick breakfast idea when life returns to normal!