Banana Cinnamon Muffin
Yet another adaptation of the 60 second muffin - in a cup. I’m going to work as many variations of this little beauty as I possible can! Click here for the decadent Nutty Choc-chip Cappuccino Cup Cake variation, and here if you want a Blueberry Bombe 60 second muffin for breakfast.
Today’s version is a banana one, with nuts and scented beautifully with cinnamon - especially for my little ones. Although I choose to not eat (hardly ever) bananas anymore, my Six and Two-Year-Old (now referred to as ‘Six’ and ‘Two’) can tolerate slightly more carbohydrates in their diet. And because bananas are loaded with potassium and are so versatile with kids, they have become a staple in my kitchen. Check out another amazing banana recipe Ive shared: My Little Pillow Puff Pickelets (only two ingredients) made with just one egg and one banana - sheer genius!
The banana in here also keeps everything beautifully moist, and requires no additional toppings other than a little sprinkle of cinnamon and Xylitol sugar, and you’re good to go.
This recipe makes two quite large muffins, or a giant one in a mug, but if you have a Wee Little Munchkin at home you could portion them out into three or even four smaller ramekins - remember they are nutrient dense and will go a long way to keep their tummy’s full and their insulin levels down.
For Six’s *Yumbox I cut hers open and slathered with butter, and for Two’s afternoon snack I simply re-heated gently and let him shovel it in his mouth as is.
*Yummy Lunch Box
If you are inclined to make more and freeze, then by all means double the recipe. I would however rather scoop into a muffin tray and allow for a more even bake in the oven. I have not tested these with more than double the mixture, you might need to tweak it a bit, for some reason, I have no idea why, you cannot just multiply everything by twelve. So start small and see how it goes, and please, let me know if you have success with bigger amounts, I do love hearing from you.
Right, now let’s get cracking, we’ve got homework still to do!
- 2 Tbsp Butter or Coconut Oil
- ¼ tsp Vanilla Extract (use the good stuff, or leave it out)
- 1 large Egg
- 2 Tbsp of Almond Meal
- 1 Tbsp of Flax Meal (flax seeds ground in coffee grinder)
- 1 tsp Coconut Flour
- Scant pinch of Salt (I use ground Himalayan)
- 1 - 2 Tbsp sugar replacement (I use Xylitol) to taste
- ·½ tsp Baking Powder (make your own Aluminium-Free baking powder HERE)
- 1 small ripe Banana
- ¼ cup Nuts of your choice, roughly chopped (I used salted Macadamia today)
- 1 tsp ground Cinnamon
- 1 square of 70% Lindt chocolate chopped into itty-bits, or choc-chips, ONLY if you want to be very decadent (optional)
- Cinnamon Sugar Sprinkle (1 tsp ground Cinnamon mixed in little bowl with 1 tsp granulated Xylitol)
- 2 Small mixing bowls
- 1 Large mug, or 2 Ramekins, or Muffin Tray
Get all your ingredients ready.
Melt your Butter or Coconut Oil in your mug (or ramekins or medium ceramic bowl) in the microwave for 20 or so seconds. Swirl it around the cup to help prevent sticking.
Meanwhile, cut a few thin slices of banana for décor and mash the rest with a fork.
Add all the wet ingredients to your buttered mug (or ramekins or bowl) and mix well with a fork.
Add all the dry ingredients and mix well (make sure the baking powder is evenly sprinkled and distributed).
Lastly gently stir in the mashed banana and nuts.
Place sliced banana pieces on top for decoration and sprinkle Cinnamon Sugar on top.
MUG: Microwave on full power for one minute. Check if cooked. Continue to cook in 10 second increments, if necessary. Do not over cook, as it will continue to cook/set when resting.
RAMEKINS 2 or more: The more containers you place in the microwave, the longer it takes to cook (even though it is the same volume of ingredients).
Microwave on full power for one minute 30 seconds. Continue to cook in 10 second increments, if necessary. Do not over cook, as it will continue to cook/set when resting.
MUFFIN TRAY: Scoop batter evenly into greased/papered muffin tins and bake in a pre-heated oven at 180 degrees C for about 18 - 22 minutes.
Run a knife gently around the muffin and invert onto a cooling rack.
When cooled you could sprinkle just another tad bit of Xylitol for some sparkle
There you have it! Serve warm with or without butter (I always go with the latter ;o)
Now go! Eat!
Much love, gratitude and happy nibbling