Kids, Let’s Cook! Banana Muffin Poppers!

My kids are suckers for a cinnamon roll or donuts for breakfast, I swear they test me even more just because I am a dietitian.  Well, these little banana muffin poppers turned out pretty darn good to satisfy their sweet tooth in the morning or anytime during the day!


It was another day of fun cooking with the cousins!  I usually just put everything in my Kitchen Aid but I think that was already dirty so we just put everything in the blender, no biggie.  When you cook/bake with kids remember to get everything and yes I mean EVERYTHING ready to go before you even tell them it is time to have some fun in the kitchen.  I should have known better, ha! 

in blenderreese and maddie

Oh boy, Mr. Cooper loves, loves to crack eggs.  When he was younger he thought they were balls and I had to bypass this section with him at the grocery store because he would throw a fit!  “Mommy, baaaaalllll!!!!!!!”   He also loves eating them.

coop cracking an egg

Bake away little guys!


Look at their excitement when we were finally finished!  Yay, let’s eat!

coopermaddie excitedreese excited


All done!


Banana Muffin Poppers


2 eggs

1/2 cup brown sugar

2 ripe bananas, mashed

1/2 cup applesauce

1/3 cup nonfat milk

1 tbsp vegetable oil

1 tbsp vanilla extract

1 cup whole wheat flour

3/4 cup ground flaxseed

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon


Preheat oven to 325 degrees F.  Spray mini muffin tins with non-stick cooking spray.  In a large bowl, beat eggs and sugar until lightly fluffy, about five minutes. Bean in bananas, applesauce, milk, oil and vanilla.  Stir in flour mixture into banana mixture until well-combined. Pour batter into muffin pan.  Bake for about 20 to 25 minutes or until lightly brown.


These little muffins are a good source of fiber.  We used a minimal  amount of sugar, added some extra flavorings and let the bananas take care of the rest!  Stick in the freezer and always have them on hand!