Last summer a good friend of mine came for a visit. She has two small boys, I have two small boys. Chaos ensued and it was all great fun.
One thing I noticed was that my friend brought loads of these cute little mini banana muffins. Her boys ate like 5 for breakfast every morning. Five.
I knew I needed that recipe.
Here's the problem. Those little mini muffins were good. Too good.
I needed to healthy them up a bit, or I would be in serious caloric trouble.
So, I took out the all-purpose flour and subbed for whole wheat. I completely skipped the (delicious) cinnamon and sugar topping. I opted out of the oil and used unsweetened applesauce instead.
I also took out a full 2/3 cup of white sugar.
Good. Really good.
O.k. Fine. They are still not SUPER healthy...but better.
And still really good.
Colin had 4 for breakfast.
The perfect little 2 bites of muffins.
Mini Banana Muffins
recipe adapted from Susan Hall
3 C Flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon ground cloves (I did not have cloves...so I skipped)
1/2 teaspoon salt
6 extra-ripe Bananas (I freeze mine and include the extra defrosted juices for flavor)
1/2 C. unsweetened applesauce
1 teaspoon Vanilla
1 teaspoon Vanilla
1/3C Dark brown sugar, packed. ( I only had light brown sugar, so that will work as well)
1 Stick Butter, softened
1 C White Sugar
Preheat oven to 250* degrees. Grease and flour pans. Combine first 5 ingredients
in a large bowl and stir well to mix; set aside. Mash Bananas and combine with the
vegetable oil; set aside. Cream Butter and white sugar; add brown sugar and mix well.
Add eggs, one at a time, beating well after each. Mix in Banana mixture. On medium
speed, add flour mixture to batter. Add vanilla. Pour batter into muffin tins.
Bake for 30-35 min. If making mini loafs; Bake for 1 hour 15 min.
Simple. Easy. Delicious. Kid- friendly.
My type of recipe.