We often have overripe bananas in our fruit bowl, so what better way to get them into the kids’ lunchboxes, than to quickly whip up some banana mini muffins?

You can take these to the next level by adding chocolate chips, walnuts, peanut butter swirl- whatever you have in your pantry.

All you need is a mixing bowl and a 24-cup muffin pan (here’s a great one from Amazon if you don’t already have one – believe me, it’s worth the investment!)

And, as usual, we’ve developed this recipe so you only need one large mixing bowl, for less washing up… Enjoy!

Ingredients

• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 large or 3 small ripe bananas
• ½ cup brown sugar
• 4 tablespoons butter melted until warm
• ¼ cup Greek yogurt
• 1 large egg at room temperature
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ½ cup of chocolate chips or chopped nuts (optional)

Instructions

1. Preheat the oven to 350˚F and grease a 24-cup mini muffin tin with oil or butter.
2. In a large bowl, add banana and mash until smooth. Add brown sugar, butter, yogurt, egg, and vanilla extract and whisk until combined, about 1 minute.
3. Fold in the flour, baking soda, cinnamon and salt to the mixture with a spatula until combined.
4. Fold in your optional extras (chopped nuts or chocolate chips).
5. Using a tablespoon, add your banana mini muffins batter into the tin (it should come to the top of each cavity). Bake for about 12 to 14 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

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