Strawberry-Banana Mini Breakfast Muffins

I told you last week that Baby Bird gave my ego a sucker punch when she refused to eat my PBJ and Oatmeal mini muffins.

Initially, I was disappointed at being shot down. Then I realized that my kid refuses to eat nearly everything I give her these days.

I stopped taking it personally and got back to work.

After a few more missteps, I came up with these:

Strawberry-banana mini muffins

Strawberry-banana mini muffins. These. Are. Delicious.

The stars of this breakfast/snack time delite are diced strawberries, banana baby food puree (from my stash, of course), and … Greek yogurt. I threw that last ingredient in on a whim (because the batter seemed a bit too dry) and I think it made all the difference.

These muffins aren’t packed with protein. (A gram per serving.) They aren’t the healthiest thing I could feed Baby Bird first thing in the morning. (Not sugar-free.)

But will I make more if she keeps eating them? Absolutely.

Many days, I worry that she isn’t getting enough to eat because she won’t consume anything besides peanut butter toast or asparagus. If I can get her to eat a muffin, half an egg, and some fruit, I’ll call it a successful day. (Her doctor assured me that she’s gaining weight wonderfully, and being a finicky eater is normal at her age.)

So without further ado … my strawberry-banana mini muffins recipe. Enjoy!

Strawberry-Banana Mini Muffins

Yield: 24 muffins

Serving Size: 1 muffin

Calories per serving: 39

Fat per serving: 2 grams

Strawberry-Banana Mini Muffins

Ingredients

  • 1/4 cup Earth Balance or butter
  • 1 egg
  • 3/4 teaspoon vanilla extract
  • 1/2 cup banana puree
  • 1/2 cup diced strawberries
  • 1 1/8 cup all purpose flour
  • 1/4 cup dark brown sugar
  • 3/4 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 3 tablespoons strawberry greek yogurt
  • powdered sugar (optional)

Instructions

  1. Preheat oven to 350 degrees F and put the oven rack in the center of the oven.
  2. Line two 12-cup muffin pans with paper liners or lightly butter or spray them with a vegetable spray.
  3. Melt the butter, then let it cool to room temperature.
  4. In a medium-sized bowl, mix the eggs, vanilla extract, yogurt, and banana puree. Add the melted butter and stir to combine.
  5. In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, making sure they're coated with the flour mixture. (This will keep them from sinking during baking.)
  6. Add the wet ingredients to the dry, and stir until the ingredients are just combined. Don't over-mix the batter or you'll end up with tough muffins.
  7. Divide the batter among the muffin cups. I used a teaspoon and filled the cups nearly to the top. Bake until a toothpick inserted in the center of a muffin comes out clean (20 to 25 minutes).
  8. Transfer to a wire rack to cool.
  9. If desired, sprinkle with powdered sugar (I skipped this step for the baby).

Notes

The muffins can be stored for a few days at room temperature.

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Strawberry-Banana Mini Breakfast Muffins
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