I am quickly becoming a huge fan of Annabel Karmel. This recipe is one of hers from her Top 100 Finger Foods: 100 Recipes for a Healthy, Happy Child and I LOVE how it turned out. The first recipe we tried from her cookbook was her Crispy Chicken Nuggets – they were so delicious and worth the effort! I can’t wait to try more recipes from her!
WHY MUFFINS ARE AMAZING
I personally love muffins. They can be healthy, whole grain, made with fruits OR veggies. Muffins made in a big batch and saved in the freezer are a lifesaver for a quick breakfast. In general, muffins are easy to make, and also quick with no rising involved!
When muffins are made in mini-size they are perfect for little toddler hands! I am a big fan of bran muffins because of the added fiber – and these are even better than plain bran with the banana factor thrown in. I have big plans to try out and share more muffin flavors so stay tuned!
Mister four is cleaning up spilled bran flakes here, good job buddy! Have you ever tried banana bran muffins before? What are your favorite mini-muffin flavors?
The bran flakes, mashed banana and milk sit for a few minutes to get nice and soft – then you make the rest in the food processor with a few steps!
GETTING THE KIDS INVOLVED
This is a pretty toddler friendly recipe! My kids mashed the bananas, mixed in the bran flakes, and helped dump ingredients into the food processor. They love dumping! I took care of the food processor blending, and also spooned the mixture into the muffin tin, because they had lost interest at that point.
Once everything is blended nicely it’s time to scoop it into the mini muffin tins!
And bake!
FREEZER FRIENDLY
Since we didn’t eat all of these little banana bran muffins in one sitting I decided to freeze the leftovers to eat on another day/morning. After letting them cool completely to room temperature, I threw in the rest of the muffins in a thick freezer ziploc and put that into my freezer. The next several mornings when we wanted them for breakfast I would take them out and defrost them in the microwave for a few seconds (or you can leave them on the counter to thaw for a half an hour).
If you are a big banana fan and looking for more banana themed recipes, you should try my favorite 100% Whole Wheat Banana Bread. For a drinkable option that would complete this breakfast here’s a Blackberry Banana Bliss Smoothie as well!
Let me know what other muffin recipes you’d like to see us try out – and if you tried this one, how it went!
Mini Banana Bran Muffins
Ingredients
- 1 1/2 cups raisin bran flakes
- 5 Tbsp warm milk
- 1 medium banana, mashed
- 1 egg yolk
- 3 Tbsp canola oil
- 2 Tbsp raisins
- 1/3 cup packed brown sugar
- 1/2 cup whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 pinch salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
Instructions
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Preheat oven to 350F. Line mini muffin pans with 24 paper liners.
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Mix together raisin bran, milk and banana. Let this mixture sit for 5 minutes.
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Transfer to food processor. Add egg yolk, oil, raisins and sugar. Process for a minute to combine.
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Add flour, baking soda, baking powder, salt, cinnamon and ginger to food processor; pulse to combine.
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Spoon batter into lined muffin tins (about 1 Tbsp per muffin).
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Bake for 12-14 minutes until risen and firm to touch. Remove and cool for 5 minutes then transfer to wire rack to cool completely.
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To freeze place baked muffins in a resealable container or freezer bag. Thaw for 30 minutes at room temperature to eat from frozen.
Recipe Notes
Recipe from Annabel Karmel's Top 100 Finger Foods
To freeze: Place cooled, baked muffins in a resealable container or freezer bag. Remove from freezer and place on countertop for 30 minutes before enjoying.