{One Bowl} Mini Strawberry Banana Muffins + Doughnuts

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With Memorial Day weekend, we herald in the unofficial start of summer… and summer to me means berries. Sure, you can buy berries year-round nowadays, but they taste soooo much better if you wait until they’re actually in season!

It’s around this time of year that I finally tire of eating apples and get excited for summer produce. I picked up my first package of organic strawberries of the season the other day and demolished half of it while hovering over the sink. I somehow managed to set aside a few for these mini muffins (and doughnuts); the batter of which is mixed in just one bowl.

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Mini muffins!

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Perhaps it’s because I spend every day staring at Lily’s mini fingers, mini toes, and mini – well – everything that I was inspired to turn the overripe banana, and previously mentioned succulent strawberries, sitting on our counter into mini muffins and doughnuts.

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In a country obsessed with oversized food items (have you been to a bakery lately? My gosh.), it’s fun to make (and eat) miniature versions of your favorites from time to time.

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The only problem with mini baked goods is that it’s way too easy to just pop ‘em into your mouth.
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Yes, I photographed this muffin with a tiny bite taken out of it so you could see how moist and tender they are, but – who am I kidding – the rest of the muffins and doughnuts were eaten whole ;).
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Now this batter is really more of a muffin batter… so when I say “doughnuts”, please take that term with a grain of salt. Mini muffins are fun, but mini doughnuts might be even more fun; hence why I greased up my mini doughnut pan as well.
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Happy Memorial Day weekend (and FOURTH wedding anniversary to my amazing husband, John!).
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{One Bowl} Mini Strawberry Banana Muffins + Doughnuts

by Lauren Zembron (adapted from Banana Chocolate Chip Baked Doughnuts)

Prep Time: 10

Cook Time: 10 minutes

Keywords: bake breakfast snack vegetarian banana strawberries spring summer

Ingredients (20 mini muffins/doughntus)

  • 1 small overripe (black-skinned) banana
  • 1/4 cup packed light brown sugar
  • 1/4 cup 0% plain Greek yogurt
  • 2 Tbsp vegetable oil
  • 1/2 tsp pure vanilla extract
  • 1 large egg, preferably organic
  • 1 cup whole wheat pastry flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • 5 medium strawberries, preferably organic, hulled and finely chopped

Instructions

Preheat oven to 350°F. Lightly grease 2 mini muffin or doughnut pans.

In a medium mixing bowl, mash the banana until no lumps remain. Whisk in the sugar, yogurt, oil, vanilla extract, and egg until combined.

Add in the flour, baking soda & powder, and salt. Mix just until combined. Fold in chopped strawberries.

Using a mini ice cream scoop or spoon, spoon the batter into prepared pans.

Bake for ~ 8 minutes for the doughnuts and ~ 10 minutes for the muffins.

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