Happy May, folks! I’m appreciating these few sunny spring days before there’s enough pollen to absolutely allergy-adle my brain. All the brightness and life outside has me in the mood for a fun new cooking project, so today we’re starting a menu inspired by STUART LITTLE! I just finished reading it with my 4-year-old as our first read-aloud chapter book, and he loved it (especially the roadster and Margalo). A light-hearted, kid-friendly menu would pair perfectly with the great weather. So let’s get started!

In the story, Mrs. Little gifts a tiny cake to Stuart’s bird friend, Margalo to thank her for saving Stuart from the garbage barge. These seed-topped banana muffins are my version of that cake. I had a feeling Mrs. Little made something closer to a muffin than a traditional sponge cake for Margalo (given the savory topping and the fact that Margalo is, y’know, a bird). I knew my banana bread recipe from my cookbook would be perfect with a sprinkling of seeds on top, so I made it in muffin form, with a few fun changes.

I roasted the bananas and subbed in almond flour for a bit of the all-purpose flour, alternations I started experimenting with a few months ago for fun. Then I subbed in maple syrup for my usual honey, just because I felt like it fit the nuts-and-seeds theme a bit better.

These banana muffins turned out so delicious! Moist, comforting, and savory with just enough sweetness. Perfect for breakfast, a snack, or a gift to celebrate a courageous friend. Enjoy! 🙂

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Mrs. Little’s Seed-Topped Banana Muffins for Margalo

“Everyone thanked Margalo for saving Stuart’s life, and at suppertime Mrs. Little presented her with a tiny cake, which had seeds sprinkled on top.”

— Stuart Little

 

 

INGREDIENTS:

• 2 bananas
• 1 cup flour
• 1/4 cup almond flour
• 1/2 tsp baking soda
• 1/4 tsp cinnamon
• 1/4 tsp ginger
• 1/8 tsp salt
• 1/4 cup granulated sugar
• 1/4 brown sugar, packed
• 2 Tbsp maple syrup
• 1 egg, lightly beaten
• 1/4 melted butter, cooled
• 1 Tbsp each toasted almonds, pumpkin seeds or pepitas, and sunflower seeds
• 1 tsp poppy seeds

 

Makes 9 banana muffins

 

INSTRUCTIONS:

1. 1. Preheat oven to 300°. Wash and dry bananas with skins on and place on a baking sheet. Prick each one in several places with a fork. Place in the oven for 20-30 minutes or until dark brown all over. Remove from oven. When cool enough to handle, slice in half, scrape banana into a medium bowl, and discard skins.
   2. Preheat oven to 350°. Line a muffin tin with liners and set aside. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt. Set aside.
   3. When bananas have cooled to room temperature, mash with a fork, then whisk in the sugars, maple syrup, egg, and butter. Stir the wet mix into the dry mix until just combined. Evenly divide between the muffin liners.
   4. Bake for 10 minutes. Scatter your almonds and seeds across the top of your muffins, pressing very lightly to adhere.
   5. Bake for 10-15 minutes more until a toothpick inserted in the center comes out clean.
   6. Serve to Margalo in honor of her tremendous courage!

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Check out my other muffin recipes!

Healthy Strawberry Muffins from The Little Mouse, the Red Ripe Strawberry, and the Big Hungry Bear

Coffee Muffins with Maple Butter

Poppy Seed Muffins

Neelix’s Algae Puffs: Healthy Spinach Muffins