One of my Mother’s Day requests was for some baby free time to spend with my Bubsie girl. Hubs was happy to take our little guy for a drive so he could nap after our trip to the cafe, so we got to baking!
I’m not really the kind of baker who likes to stick to recipes (it’s actually a miracle that I have this recipe written down!). I think it kind of sparked from having lots of food allergies as well as learning to cook and bake from my mum, who pretty much just uses her palm to measure and a wooden spoon to make everything- love you Mama ;). I would always find recipes that I wanted to make but had to swap out ingredients or work around the allergens. One of the biggest, most annoying allergies that I have is cinnamon. It is pretty much in every recipe for every dessert (ok, possibly being dramatic, but it’s in a LOT). What I have found about just omitting cinnamon is that the cookies/cake/cupcakes/muffins tend to be bland. So over the years I have experimented and found ways to still bake flavorfully! I usually go by the look of the batter. Especially when I’m not using eggs or milk. Too thick batters lead to terribly dry, crumbly muffins and too runny batters end up stuck to the muffin liners. I feel like Goldilocks trying to get it just right. Next time I will remember to take a picture of the batter.
I decided to make these Banana Blueberry-Lemon Swirl muffins because 1. they sounded delish, 2. my son can’t have egg or dairy and since he is EBF that means I can’t have egg or dairy (or cinnamon) and 3. we had three grossly overripe bananas sitting in the kitchen begging to be baked into a yummy treat.
Baking with my toddler is actually secretly one of my favorite things to do. The kitchen ends up a mess but it’s so fun to share one of my hobbies with her and watch her learn. We go on bear hunts while gathering ingredients and have dance parties while what ever we are making is in the oven, and of course we taste test as soon as it’s ready (to make sure its not “yucky yucky”).
My trusty sous chef needed her own apron of course, and was very willing to taste test the fruit spread!
Now that she is a little older she can actually help to prepare the muffins with me, instead of just watching. She likes to turn on the stand mixer, as well as put the liners into the muffin tins (the therapist in me also sees this as a great fine motor activity)! Once I poured the batter in she also helped dole out the fruit spread. I used a toothpick to swirl it around before baking.
Disclaimer… I have no qualms about using sugar! We try to be pretty healthy as a family, but my view is if I am going to bake to have a treat, I’m going to use sugar! 😉
Here is the recipe:
- 3 very overripe bananas
- 1.5 cups all purpose flour
- ½ cup white sugar
- ¼ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- ½ cup vegetable oil
- ½ cup So Delicious Coconut Milk
- 1 TBSP Vanilla
- 1/4 cup Smuckers Fruit & Honey Blueberry Lemon fruit spread
- Raisins – optional or to replace fruit spread
- Preheat oven to 350 F.
- Line muffin tin with paper liners.
- Mash bananans in a stand mixer for approx 30 seconds
- Add all other ingredients EXCEPT fruit spread. Mix about 1 minute until incorporated. Be sure to scrape down sides.
- Fill muffin cups 3/4 way full.
- Add 1/2 tsp of fruit spread to each muffin and swirl with a tooth pick.
- Bake until toothpick inserted into the middle comes out clean. Approx 30 mins.
- Turn out immediately and let cool completly on a wire rack
- Optional – Drizzle with icing when cool.
Optional Icing (They are really good with or without this, but Bubsie insisted on “frosting” for the “cupcake muffins”)
- 1/2 c confectioners sugar
- 1 1/2 TBSP So Delicious Coconut Milk
Whisk sugar and milk until desired consistency is met, drizzle onto cooled muffins with whisk.
- I use a convection setting on my oven. Be sure to account for the difference in temperature or time if you don’t!
- I like a lot of vanilla, feel free to reduce the amount
Let me know if you try them, and how they come out!