Banana-berry Muffins

What do you do with the entire pint of berries that your picky toddler won’t eat? Make muffins!

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The Simple Healthy Life : Banana-berry Muffins

I get really hopeful at the grocery store when I see that beautiful, shiny pint of blueberries on sale. I think, “she’ll try these because they’re blue…and round…and look like tiny balls.” Then, she crushes my dreams when we get home and she snarls her nose. Yep, it happens time after time. You feel me mama, I know you do. Instead of letting her completely win this battle, I decided to try to turn it into something that she would actually eat. So, I threw them in with some sure fire ingredients – sugar and flour, of course – and it was a win! No longer will she waste my precious $3 pint of blueberries…or blackberries. Yes, you can use this with any berry – so far, I’ve tried this same recipe with blueberries and blackberries, but I’m waiting for her to snarl her nose at raspberries so I can give them a try. *adding raspberries to grocery list…*

If you don’t have a mini muffin pan, I highly suggest you purchase one. The muffins are the perfect size for those little toddler hands. Plus, you won’t feel bad when you eat 3 of them.

Banana-berry Muffins

3 ripe bananas
3⁄4 cup sugar
1 egg
1⁄3 cup melted coconut oil or butter
1 cup berries (any kind)
1 teaspoon baking soda
1 teaspoon baking powder
1⁄2 teaspoon salt
1 1⁄2 cups flour (I use 1/2 whole wheat and 1/2 white)

Preheat oven to 375 degrees. Mash bananas in a large mixing bowl. Add sugar, egg, butter, and berries. Combine dry ingredients and gently stir into banana mixture. Pour into well-greased muffin tins or use muffin cups.
Bake for 20 minutes.

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Paleo Banana Muffins

Bad bananas? Instead of whipping up my old recipe of banana bread, I decided to do a healthier version of banana muffins for a grab-n-go breakfast. Success! However, we ended up eating them for dessert a couple of nights.

Paleo Banana Muffinsbanana muffins

2 ripe, mashed bananas
1/3 cup coconut oil
3 eggs
2-4 tablespoons honey
1/2 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon salt

Preheat oven to 350 degrees.

Mix the first 4 ingredients until smooth, then add in the rest of the ingredients and mix until well combined. Grease muffin cups with coconut oil or line with muffin papers. Pour the batter into the holes evenly.

Bake for 23-25 minutes.