Banana berry breakfast muffins

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!

Ingredients

• 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

Instructions

1. Preheat the oven to 350 degrees Fahrenheit
2. Peel the bananas and place them into a glass mixing bowl
3. Add the eggs, vanilla extract, and plant butter to the glass mixing bowl.
4. Beat the wet ingredients together on a medium to high speed until well incorporated.
5. 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.
6. Once all of the ingredients are well incorporated, add in the berries.
7. Blend and turn the mixer off.
8. 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.
9. 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.
10. 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.
11. 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.
12. Store in a plastic-wrapped container or an airtight sealed container for about a week or so.
13. 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.

Gluten-Free Blueberry Banana Muffins

Ingredients

• 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

Instructions

1. Preheat the oven to 350°F (180°C). Position the oven rack in the center of the oven.
2. Line a 12-serving muffin pan with paper liners; set aside.
3. In a medium mixing bowl combine flour, baking powder, baking soda, and salt.
4. In a separate large bowl whisk together egg, sugar, oil, mashed banana, applesauce, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir just until mixed. Fold in the blueberries.
6. 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.
7. 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!