I love to have muffins on hand for both breakfast and for snacking, but I often find myself conflicted about which size to make. L is old enough now that she can eat a regular size muffin, but we often have less food waste when she gets smaller ones—her interest in muffins and her appetite are often times a moving target! I recently figured out that I could make a slightly larger batch of batter and make a solid supply of both sizes at the same time.
My regular muffin tin and my mini muffin tin fit side-by-side in my oven, so you'll want to test yours to make sure that is the case. You can bake them on different racks as a back up plan, but swap their position halfway through cooking to ensure even baking. These muffins are substantial in size, which is my preference, but see the note in the recipe if you'd rather have slightly smaller muffins.
Mama and Me Blueberry Banana Muffins
Makes about 9 regular and 8 mini muffins
2 cups cornmeal
1 1/2 cups almond flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
3 small very ripe bananas, mashed
1 cup whole milk
1 teaspoon vanilla
1 cup fresh or frozen blueberries
1. Preheat the oven to 350 F. Grease 9 cups of a regular muffin tin and 8 cups of a mini muffin tin.
2. Mix the cornmeal, almond flour, salt, baking powder, and cinnamon together in a large bowl. Mix the remaining ingredients except the blueberries in a small bowl. Gently fold the wet ingredients into the dry, then fold in the blueberries.
3. Spoon batter into prepared cups, filling almost to the brim. (Alternatively, you can fill 2/3 and make more, but smaller, muffins. Check the muffins for doneness starting 4 minutes earlier than the recipe states.) Bake for 16 minutes for the mini muffins and 28-30 minutes for the regular muffins. Cool for 5 minutes in the tin, then let cool on a wire rack.
4. Serve slightly warm or at room temperature. Store in the fridge for up to 5 days or in the freezer, in a zip top plastic bag, for up to 3 months.
Use raisins instead of blueberries.
Substitute whole wheat flour for half of the cornmeal.
Add 1-2 tablespoons high quality cocoa powder to the batter.