Flying Saucer Muffins

Kids Recipe Challenge winning recipe: 1st Place! 

Category: School day snacks Grades 1 to 3

Placing a banana slice on top of the muffin before it bakes helps to create a “flying saucer top” to these muffins. Get kids to help measure out ingredients and stir up the batter for this family snack. Marek, from Markham, thinks kids will like this recipe because it is creative and fun and can be made with the whole family.

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Makes: 12 muffins


  1. Wrap muffins individually with plastic wrap and place them in a re-sealable plastic bag or container and freeze for up to 2 weeks. Let thaw at room temperature or place in microwave to warm through.


Whole wheat flour                                

1 ¼ cups (310 mL)

All-purpose flour

1 cup (250 mL)

Wheat bran

½ cup (125 mL)

Baking powder

1 Tbsp (15 mL)

Soft non-hydrogenated margarine

½ cup (125 mL) 

Granulated sugar

3/4 cup (175 mL)



Skin milk

1 cup (250 mL)

Pure vanilla extract

1 tsp (5 mL)

Apples, cored and grated


Carrot, peeled and grated


Banana, cut in 12 slices



  1. In a bowl, whisk together whole wheat and all purpose flours, wheat bran and baking powder; set aside. 
  2. In a large bowl, beat margarine and sugar until fluffy. Beat in eggs, one at a time until smooth. Beat in milk and vanilla until combined.
  3. Using a wooden spoon, add flour mixture and stir to moisten. Stir in apples and carrot and stir until well distributed.
  4. Scoop mixture into 12 paper lined muffin tins. Top each muffin with a banana slice in the centre.
  5. Bake in 400 ºF (200 ºC) oven for about 25 minutes or until cake tester comes out clean and muffins are golden.

Nutrition Information per muffin: 

Calories: 252 kcal

Protein: 5 g

Fat: 9 g

Carbohydrate: 40 g

Fibre: 4 g

Sodium: 200 mg

Iron: 2 mg

Calcium: 78 mg


Last Update – July 11, 2017

Phone Icon

Dietitians look beyond fads to deliver reliable, life-changing advice. Want to unlock the potential of food? Connect with a dietitian.