No Mess Banana Muffins

There’s very little in life I enjoy more than a glass of wine. Not doing dishes is up there on that list. So, when a friend shared with me this recipe by Yammie’s Noshery that involves dirtying only a single measuring cup and spoon to make the most delicious & moist banana muffins. I was intrigued to say the least.

I was not disappointed.

In lieu of a bowl and mixing appliances, you’ll use your hands and a ziplock bag. Probably my favorite part of this idea is that it’s such an easy, fun, mess-free way to incorporate your little one into cooking. They can easily smash, max and mix without making a mess. Not into that idea? Pull out a large bowl and a whisk.

I modified the original recipe to make it a bit more healthful (adding whole wheat flour, using coconut oil & date sugar). I haven’t tried many other modifications, but this comes across as a fairly forgiving recipe thanks to the amount of bananas and limited amount of flour, so I imagine it would be easy to experiment with. I’d like to try adding finely chopped nuts, tossing in some fresh blueberries, subbing applesauce for oil or even try a gluten free flour.

Disclaimer: No Mess refers to only the cooking process. Your baby’s face, clothes and surrounding area are not covered by the title of this muffin recipe (because let’s face it, you can’t control that chaos)!

No Mess Banana Muffins
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  1. 3 Very ripe, browned bananas
  2. 2 eggs
  3. 1 cup date sugar
  4. 1/2 cup whole wheat flour
  5. 1/2 cup all purpose flour
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon baking powder
  8. 1/2 teaspoon cinnamon
  9. 3/4 teaspoon baking soda
  10. 1/2 cup canola or refined coconut oil (I used a coconut/canola oil blend)
  11. 1 teaspoon pure vanilla extract
  1. Preheat oven to 350 degrees F & pull out a large ziplock bag, a 1/2 measuring cup and a 1/4 teaspoon. Pour yourself a glass of wine (optional). That's it. I swear.
  2. In a large Ziploc bag, mash the ripe bananas until mostly smooth.
  3. Add the eggs and squish and mash until combined.
  4. Add the sugar and mash again well combined.
  5. Add the remaining dry ingredients (flour, salt, baking soda, baking powder, and cinnamon). Before closing the bag and mixing them all the way in, lightly incorporate it using your measuring spoon.
  6. Close the bag and mash some more until combined!
  7. Now add the remaining wet ingredients (oil and vanilla) and shake, mash, massage until combined.
  8. Snip the corner of the bag and squirt the batter into a lined muffin tin (use tin liners for even easier clean up).
  9. Bake for about 20 minutes or until a toothpick comes out clean.
  1. Whenever I have a brown banana, I peel and then pop it into a large freezer bag for later use. When I need to use them, I just put in the bowl to thaw about an hour before using. This makes them really mushy and ensures I always have some ripe bananas on hand to add into baking or smoothies.