Soft and sweet miniature banana, peanut butter, and chocolate chip muffins make the perfect afternoon snack. These tiny sweet treats are super simple to make, and healthy too!
My afternoon pre-gym snacks have been a little lacklustre lately: carrot sticks, celery sticks, plain rice thins – not exactly the sort of power snack that inspires a powerful workout after riding a desk all day. The key to a successful afternoon snack I feel is a combination of a few elements: something slightly sweet (to get over that 3pm slump); something healthy (to support my health goals); and something light but still filling (to stop the tummy rumbles but not weigh me down).
These adorable little bites contain all of my favourite pre-run nibbles: crunchy creamy peanut butter, sweet ripe bananas, and oh-so-nice milk chocolate chips. Yes, chocolate chips are a perfectly acceptable pre-run nibble on occasion. And when paired with protein and healthy fat packed peanut butter and complex carbohydrate containing banana in my mini muffins they are just the cherry on-top of a healthy little nibble. You can leave them out of course, at your own risk….
My Banana, Peanut Butter, and Chocolate Chip Mini Muffins are super quick to make too. I whipped these up on a busy Tuesday night so that I would have running fuel for the rest of the week. They also make a great quick and easy breakfast. Simpy grab a few mini muffins and some yoghurt or fruit and you have a great on-the-go breakfast. If you are making these for kids who go to a no-nut policy school you can simply substitute the peanut butter for sunflower seed butter, or use two extra tablespoons of yoghurt instead.
Get out that mixing bowl and spoon tonight – you are only twenty minutes away from a sweet healthy treat for your lunchbox tomorrow!
Banana, Peanut Butter, and Chocolate Chip Mini Muffins
Gluten Free | Makes about 24 mini muffins | Best eaten within two days | Freeze leftovers tightly wrapped in plastic wrap for up to two months
1 large banana, well mashed
1/3 cup Greek yoghurt (or plain, natural yoghurt)
1 tablespoon rice bran oil (or other flavourless vegetable oil)
1 teaspoon vanilla extract
2 tablespoons peanut butter (smooth or crunchy)
1/4 cup brown sugar
1/2 cup sorghum flour
1/2 cup brown rice flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup chocolate chips (optional)
Preheat oven to 180C (350F) and spray a 24-hole mini muffin baking tin with baking oil.
In a medium mixing bowl beat together mashed banana, yoghurt, egg, oil, vanilla extract, peanut butter, and brown sugar until smooth.
In a small bowl whisk together sorghum flour, brown rice flour, baking powder, salt and cinnamon.
Pour dry ingredients into wet ingredients and mix until just combined.
Add chocolate chips (reserve a few for dotting onto the top if you’d like) and stir until distributed through batter.
Divide batter between holes of mini muffin tin. Fill only to 2/3 of the way to avoid the muffins spilling over the top.
Bake for 10-15 minutes or until the tops spring back when lightly touched.
Cool for 5 minutes in the tin and then tip out to cool completely.
Now that I live out of home (yes, I am a late bloomer) I look forward to sleepovers at my parent’s house (still home in my mind) all the more. I look forward to snuggling in my bed, which is temporarily housed there until we move into our new home. On Saturday mornings, especially in late autumn, I look forward to rugging up in a jumper or two and heading out to the farmer’s markets with Mum and Jess for breakfast and lady talk. We have been market regulars for nearly five years now and we are firmly settled into our routine: Mum gets the newspapers and finds a table, Jess gets her giant bucket of tea from the Dutch pancake people, and I line up for Mum’s and my cappuccinos. Then we all congregate around the table Mum has found and share stories of our week, problem solve any issues that are pending in our lives, and eat something to fortify us before we forage. Mum is a free spirit and wanders off to try something new for breakfast every week while Jess and I tend to eat something that I have baked and brought from home. On the menu this week is this soft banana, peanut butter and mixed fruit enhanced Breakfast Bread.
I baked this loaf late last night and wrapped it up safely this morning for its journey home. It feels like a breakfast bread, peanut butter, bananas, and dried fruit; the weight and heft of the slices call for chilled morning air and cold hands wrapped around a warm beverage. Quick breads take very well to being made gluten free and this one is moist and soft. No worry about dry crumbly bread here with bananas, eggs, peanut butter and almond meal in the mix. The overripe mashed bananas are the backbone of the sweetness in this loaf, with a touch more being added by the brown sugar. There’s the goodness of crunchy peanut butter in there and if you toast a slice of this and slather some extra peanut butter on there you might just find nirvana. I love a good dried fruit mix especially in dense sweet breakfast bread like this, but if you don’t (like Mum) you can leave it out, or swap it for the same amount of chocolate chips. This bread, if made on a Friday night or Saturday morning will see you all the way through a late autumn weekend: with tea and butter for breakfast, a sneaky slice for morning tea, and then another to tide you over until dinner. A healthy snack for kids, who especially like the version with chocolate chips, or so I hear.
Gluten Free. Makes one 9 x 5 inch loaf. Around 8-10 slices.
100 grams brown rice flour
70 grams almond meal
70 grams sorghum flour
1 teaspoon salt
2 teaspoon baking powder
½ cup milk
2 large very ripe bananas, mashed
2 large eggs
2 tablespoons olive oil
2 teaspoons vanilla extract
1/3 cup brown sugar
½ cup crunchy peanut butter
2/3 cup mixed dried fruit
Preheat your oven to 180C (350F) and line a 9 x 5 inch baking tin with baking paper.
In a large bowl whisk together brown rice flour, almond meal, sorghum flour, salt, and baking powder.
In a medium bowl whisk together milk, bananas, eggs, olive oil, vanilla extract, and brown sugar. Make sure there are no lumps of brown sugar hiding in your mix.
Add peanut butter to the egg mixture and beat until smooth.
Make a well in the centre of your dry ingredients and add wet ingredients. Stir until just combined.
Gently stir in mixed dried fruit until distributed. Do not over mix.
Spoon batter into prepared pan and smooth the top.
Place in preheated oven and bake for 45 minutes to an hour. If it starts to brown too quickly cover the top with some aluminium foil.
The bread is done when a wooden skewer inserted into the middle comes out clean.
Remove from oven. Allow to cool for 5 minutes in the pan, then remove and allow to cool on a rack.
Bread will keep in an airtight container for up to three days or sliced, wrapped and frozen for up to two months.