Tiny Banana Walnut Muffins

banana muffins
I think I read too much Good Housekeeping and Woman’s Day as a kid because I have all these weird housekeeping tips that just stick in my head. Like how if you put a slice of bread in your brown sugar, it stays soft. Or that you can basically clean ANYTHING with some combination of baking soda and lemons.

But the one I use most often is that if your bananas are overripe, just throw them in the freezer to use for baking later. Which is great! But those tips never suggested what to make with the bananas. So for decades I’ve been throwing overripe bananas in the freezer and just leaving them there for years. I think once I made banana bread with them, but that’s about it.

But then I remembered banana muffins! Which are actually my favorite kind of muffins, once you add some things to them. And these are the perfect muffin, the kind which only dirty one bowl and take maybe 10 minutes to throw together and throw in the oven. And as long as you make sure you use cute little muffin liners, washing the tins is easy (I have surprisingly few housekeeping tips for making dishes less terrible!).

banana muffins
If you’re using frozen bananas for this, just make sure to take them out of the freezer to thaw about an hour before you start cooking. Unpeeling the frozen bananas really grosses me out, but it’s totally worth it for these!

Also, a weird yogurt based trick: whenever I buy plain greek yogurt for a recipe, I end up throwing half of it away. So for a recipe like this that only uses a bit, I just use the fruit-on-the-bottom ones that I buy anyway for my lunch! I just avoid all the fruit, and if a little sneaks in, ehh, I’ll chalk it up to added flavour.

banana muffins
Banana Walnut Muffins

  • 3 overripe bananas – frozen and thawed for about an hour is best!
  • 1/4 cup packed brown sugar
  • 1/4 cup canola oil
  • 1 egg yolk
  • 1 1/4 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/4 cup greek yogurt
  • 1 cup chopped walnuts
  • 1/2 cup mini chocolate chips (optional)

Preheat the oven to 350° and prepare your muffin tins with liners. 

Slither the bananas out of their skin (seriously, there is no other way to describe how to take them out). Mash them and add the sugar, then the oil and the egg yolk. Put the flour, baking soda, baking powder and cinnamon in the bowl all at the same time and stir with a rubber spatula until just combined. Add the yogurt and whichever mix-ins you’re using – this time I only used chocolate chips so I could avoid any nut allergies but I usually add walnuts!

Scoop the batter into the tin in 1 tablespoon scoops (or 1/4 cup scoops for regular sized muffins). Cook for 10-15 minutes, or until the tops are firm but springy and the tops are slightly browned. Let cool and enjoy with a cup of tea!


Homemade Two Bite Brownies

So, we’re all equally obsessed with these, right?

The first time I tried them, I was probably about 14 and my parents were having our neighbours over for dinner. They brought these along for dessert and I couldn’t believe how good they were! I kept sneaking into the kitchen to grab more. They’re just so fudgy and moist. Mmm. That’s all I want in a brownie.

Well, I recently posted this on instagram:
two bite brownies

And I was surprised when two different people requested the recipe! It almost seems TOO easy to justify having a recipe, but I suppose what makes the homemade ones the best are that they have that same fudgy moist taste but way fewer ingredients. Using melted chocolate instead of cocoa for the brownie makes it so much richer tasting. And the best part about this recipe is that it’s a one-bowl method!

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Teensy Weensy Black Bean Burgers

veggie burgers

Ok. I feel awkward. I realize that the last time I posted it was uh, February. And now it’s nearly July and I need to explain my total silence the past four months. Let’s see. I guess the main cause was that I changed jobs. Aaaand then I got engaged!

I know, right? So when I say I’ve been busy the past few months, I mean it! But I’ve really missed posting here, so this is my apology post and my I-hope-someone-other-than-my-mom-still-reads-this post. And I think this is the perfect recipe to start on because I’ve been promising myself I was going to make veggie burgers forEVER, and now I’ve been telling myself to get back to posting forEVER.

Continue reading “Teensy Weensy Black Bean Burgers”