This recipe originally appeared on recipe.com.
I probably bake a batch of muffins once a week. To me, they are an ideal snack since they are so easy to eat and so easy to customize while preparing them. I tend to overbuy bananas so we usually have a few very ripe ones lingering on the counter by the end of the week. These muffins make the most of them—and in fact, you really should wait until you have bananas with black spots before making this recipe to ensure the best flavor—and ensure that we don't waste perfectly good fruit. Try them as suggested below, or customize them for your family with the help of the three variations at the bottom of the post.
Whole Grain Banana Mini Muffins
Makes about 24 mini muffins
1 cup whole wheat flour
3/4 cup all purpose flour
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
2 tablespoons sugar or honey
2 tablespoons flaxseeds
1/3 cup sunflower seeds
2 large eggs, lightly beaten
1/2 cup plain Greek yogurt
1 teaspoon vanilla
2 large very ripe bananas, mashed
1/2 cup milk
1. Preheat oven to 350 F. Grease a mini muffin tin.
2. Combine flours, baking soda, salt, cinnamon, sugar, flaxseeds, and sunflower seeds in a medium bowl. Set aside.
3. In another medium bowl, stir together eggs, yogurt, vanilla, bananas, and milk. Gradually stir in the dry ingredients until thoroughly combined. Spoon into muffin tin so each is 3/4 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes in the pan, then cool on a wire rack. Store in the fridge and serve cold or slightly warmed, or freeze in a zip top bag for up to 3 months.
Use mini chocolate chips, raisins, or dried cranberries instead of sunflower seeds.
Try buttermilk instead of milk.
Substitute shredded unsweetened coconut for the flaxseeds.