Lazy Sunday mornings are the perfect time to play around in the kitchen. After sleeping in late today, I decided to procrastinate cleaning my house by first doing some baking.
Ever since I nabbed a mini muffin cup tin a few weeks ago, I’ve had mini muffin ideas floating in the back on my mind. The recipe started with a ripe banana and Granny Smith apple…
Hi, how cute are these mini muffin cups?!
I couldn’t resist snapping a picture with a few of the sunflowers I picked up at the farmers’ market yesterday for $3 [FABULOUS].
I love the idea of mini muffins because they’re small enough as a baby snack or part of breakfast, but big enough in size to be a nice little dessert to satisfy a sweet tooth, and also easy to grab on-the-go. I love the combo of apple, banana, and cinnamon, and so this wound up being my creation today:
First, I preheated my oven and lined the muffin tins with my adorable muffin cups.
Next I combined whole wheat flour, ground flaxseed meal, old fashioned oats, cinnamon, brown sugar, nutmeg, salt and baking powder.
Next I mashed a banana and peeled & chopped my apple…
I then mixed the banana, almond milk, and melted butter into the bowl, then added the chopped apple and combined everything well.
I spooned the batter into the cups…
…mixed cinnamon & sugar together, then sprinkled some on top of each muffin. I baked the muffins until a toothpick came out clean, which took 15 minutes.
Oh, how I adore all things mini-sized.
Banana Apple Cinnamon Mini Muffins
Ingredients
- 1 large baking apple such as Granny Smith
- 1 ripe banana
- 1/2 cup old fashioned oats
- 1 cup whole wheat flour
- 1/4 cup ground flaxseed meal
- 3/4 cup almond milk
- 1/4 cup regular or dairy free butter melted
- 1/2 TSP cinnamon plus 1/2 TSP cinnamon for topping
- 6 TBSP light brown sugar plus 1 TBSP for topping
- 2 TSP baking powder
- 1/4 TSP ground nutmeg
- 1/2 TSP salt
Instructions
- Preheat oven to 350. Line a 24-cup mini muffin tin (or a 12-cup regular sized tin) with muffin cups.
- Mash banana, and peel and chop apple into small pieces.
- In a large bowl, combine flour, oats, flaxseed, 1/2 TSP cinnamon, 6 TBSP brown sugar, baking powder, nutmeg and salt.
- Add melted butter, almond milk, and mashed banana, and mix together.
- Add chopped apple, and mix well.
- Spoon batter into muffin cups.
- In a small bowl, mix together remaining 1 TBSP sugar and 1/2 TSP cinnamon. Sprinkle evenly on top of each muffin.
- Bake until lightly browned and a toothpick comes out clean, around 15 minutes.
- Allow to cool slightly before enjoying.
Nutrition
I’m off to take Harley girl to get some exercise, then my hubby and I are going to try a sushi place in town (probably edamame & soup for this girl!). Hope you enjoy the rest of your weekend!
Sarah @ Making Thyme for Health says
These are so cute! I love that they’re healthy and loaded with fruit too.
I can’t get over the sunflowers at the farmers market either, they’re so beautiful!
foodielovesfitness says
Thank you, Sarah!
I know, I love the fiery reddish colored ones – so vibrant! I was like $3? Sold! Haha.
Tara says
Okay, tell me this isn’t weird! I bought the same sunflowers yesterday for my mom’s birthday because I never seen sunflowers before and today you are the third person I saw with them.
Talk about a coincidence!
These also look delicious, I had a banana muffin today at my job and wondered how I could spice it up. This recipe looks just right up my alley, thanks!
foodielovesfitness says
That is funny! Sounds like the sunflowers are calling to you. 😉 They don’t usually catch my eye so much, but I LOVE the fiery orange colored ones mixed with the yellow sunflowers. So vibrant & easy to spruce up a room!
Davida @ The Healthy Maven says
How did I miss these yesterday?!?! They are absolutely perfect! I love the banana + apple combo. Now I gotta get me a mini muffin tray!
foodielovesfitness says
Aww thanks!! Yes, I’ve decided that mini muffin trays are way cooler than regular sized muffin trays! 🙂