Yogurt banana muffins and toddlers
9:11 PM
On these eat like a mouse days, I have been happy to have muffins on hand. Very happy. He eats them. I like them. Plus they are easy to grab and go on busy out the door kind of mornings. And they aren't too terrible for you. We doubled our batch with left us with 24 muffins and 1 full loaf size of banana bread. The recipe below is doubled because they freeze great and if you are already making them, it doesn't take a whole lot longer to go ahead and make more now, right? One mess, one time, so use a big bowl and be prepared for a lot of muffins.
The yogurt keeps the muffins (or loaf) from anything but dry and adds a little protein which I am ever so thankful for on those "my son won't eat anything days". I will warn you, they get a little crumbly, but what muffin doesn't in the hands of a 15 month old?
For Holland we had some fun with one dozen and topped them with sprinkles before going in the oven. For us, we made a more grown up version sprinkling just a little brown sugar on top, but I am dying to try a yogurt brown sugar icing I stumbled across on pinterest. Next time. I imagine that wouldn't freeze so well however so if your go that route, I'd say keep your muffins plain and top as you eat or serve them. Your pick, sprinkles, icing, brown sugar. Have fun with it.
Banana Yogurt Muffins
Yield: 2 dozen muffins plus 1 standard loaf
Ingredients:
- 6 medium/large ripe bananas, mashed
- 2 large eggs
- 12 ounces plain yogurt
- 1 cup mild olive or vegetable oil (I'm sure coconut would be delicious too)
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 4 teaspoons vanilla extract
- 3 teaspoons cinnamon, or to taste
- 4 cups all-purpose flour
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- pinch salt, to taste
- sprinkles and or additional brown sugar to top
Method:
Preheat oven to 350F. Line muffin pan with liners, set aside. Recipe make about 24 muffins plus one standard loaf of bread. Spray or line your bread pan with parchment, set aside.
In a large mixing bowl, mash all 6 bananas. Add the egg, yogurt, oil, sugars, vanilla, and cinnamon. Whisk.
Add the flour, baking powder, baking soda, and salt. Mix until just combined; don't overmix or bread will be tough. Pour or scoop batter into prepared muffin pan, filling three-quarters full. I have found a small ice cream scoop work great for this as well as cookie dough. Add a generous pinch of sprinkles or brown sugar to the center of each muffin. Bake for 20 to 22 minutes, or until tops of muffins are set, and a toothpick inserted in the center comes clean. Muffin tops should feel springy to the touch when done. Allow muffins to cool in pan for 10 to 15 minutes before removing. Your standard loaf will bake for about 55 minutes. Again, test for doneness using a toothpick. Also let cool at least 15 minutes before removing from pan.
Muffins and bread will keep in airtight container for up to 5 days. Freeze extra muffins or the loaf if you won't consume it within a week or pass them out to your neighbors. I'm sure they wouldn't complain.
Happy tot eating for those moms out there! And happy muffin eating to you.
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2 comments
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ReplyDeleteThank you John! That is so great to hear.
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