Mini Strawberry Banana Muffins

Don't be fooled by the simplicity of this dump and mix recipe because these mini strawberry banana muffins taste amazing.  I served them at church today and got many compliments... and one of the ladies even went so far as to say, "When I die, you HAVE to serve these at my funeral!"

Well, let's hope that doesn't happen any time soon.  In the meantime, I think I'll make a surprise delivery to her house.

Items used to make recipe:

(affiliate links)

• professional mini muffin pan https://amzn.to/3g5PggX

• #50 scoop https://amzn.to/3g8Xepz

• cooling rack https://amzn.to/2KkIPci

• baker’s joy https://amzn.to/3INiP3f

• turbinado sugar https://amzn.to/3HbJYwh

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Mini Strawberry Banana Muffins

makes 48-72 mini muffins

Printable Recipe

Ingredients

• 3 cups all purpose flour

• 2 cups granulated sugar

• 1 teaspoon fine salt

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 3 large eggs

• 1/2 cup canola oil

• 1 1/2 cups mashed ripe bananas

• 2 cups minced fresh strawberries (plus more for garnish, optional)

• 1-2 tablespoons turbinado sugar for sprinkling (optional)

Directions

1. Preheat oven to 350F.

2. Prepare a mini muffin pan by spraying it with Baker's Joy. (USA Pans are my favorite)

3. In a large bowl, whisk together flour, sugar, salt, baking soda, baking powder, and cinnamon.

4. Add eggs, oil, mashed bananas, and diced strawberries; mix until all the ingredients are completely combined.

5. Use a #50 scoop to fill the muffin tin with a level scoop of batter.

6. Dot muffin tops with extra minced strawberries (optional, but it looks so good!).

7. Sprinkle muffin tops with turbinado sugar if desired (also optional, but it adds a lovely crunch, and again, it looks so good!).

8. Bake in center of preheated oven for 15-20 minutes or until a toothpick inserted in the center comes out clean.

9. Allow muffins to cool in pan for 5 minutes before transferring to a cooling rack to cool completely.

Notes

• Allow muffin pan to cool completely before baking subsequent batches.

• Store cooled muffins in an airtight container.  

adapted from noreenskitchen.com

DIY Gummy Snacks

I bet you didn't know you could make your own homemade Gummies.   We used a mini teacake pan and a couple of chocolate molds to make ours, but the options are practically endless so get creative and have fun making all kinds of shapes.  

The mixture doesn't take long to make, but plan ahead. Once the molds are filled, they'll need to rest at room temperature for 5-6 hours before the candies can be unmolded. 

If any bubbles form, just use a spoon to remove them.

DIY Gummy Snacks

Printable Recipe

Ingredients

• 1/2 cup cool water

• 1/4 cup light corn syrup

• 2 tablespoons unflavored gelatin (two packets, 1/4 ounce or 7 grams each)

• 3-ounce package Jell-O, any flavor

Directions

1. In a small nonstick saucepan, combine water and corn syrup using a heat-proof silicone spatula (no heat at this point).

2. Add the Jell-O and unflavored gelatin; stir until dissolved.

3. Heat mixture over medium-low heat, stirring occasionally for 5 minutes.

4. Remove from heat and allow to cool for 10 minutes.

5. Scrape foam from surface; discard.

6. Transfer remaining mixture to an easy-pour container or condiment bottle.

7. Carefully fill candy molds; allow to rest at room temperature for 6 hours.

8. Remove gummy treats from molds and enjoy.

Notes

• I used this metal teacake pan and these and candy molds.  

• Feel free to use any shape candy, chocolate, soap molds (obviously, soap molds that have never been used to make soap).  

• There is no need to coat the molds with nonstick spray before filling.