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.
Mini muffins!
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.
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.
The only problem with mini baked goods is that it’s way too easy to just pop ‘em into your mouth.
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 ;).
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.
Happy Memorial Day weekend (and FOURTH wedding anniversary to my amazing husband, John!).
{One Bowl} Mini Strawberry Banana Muffins + 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.
