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Wednesday, August 10, 2016

Easy Mini Banana Muffins


Bananas are a staple at our house, but there's always one or two very ripe ones at the end of the week that are too sweet to eat on their own. This is when the brown freckles have taken over most of the yellow skin. At this point, I think many people including my husband throw them away, thinking the fruit has gone bad. Don't do it! It's actually perfect for baking!!!

I toss them in the freezer and when I have 3 on hand, I make this quick mini muffins that my toddler absolutely loves. If you're a parent then you know how fickle toddlers can be with food. She's yet to turn down one of these perfectly sized little snacks!  It's so easy, it makes a great cooking activity to do with a little one on a rainy day! 

Ingredients:

3 very ripe bananas, mashed
1/3 cup melted butter  
1/4 cup raw brown sugar 
1 large egg
1 tsp vanilla extract 
1 tsp baking soda 
1 tsp baking powder
1 cup whole wheat flour
Pinch of pink himalayan salt
1/4 cup peanut butter chips
2 tbsp melted coconut oil

Directions:

1. Pre-heat the oven to 350°F.

2. Using a silicone brush, grease 24 mini muffin pan with coconut oil. Put any leftover oul aside. 

3. In a mixing bowl, add the mashed  bananas, melted butter, egg, sugar, and mix well.

4. Stir in the baking soda, salt, and flour. Mix well until smooth.

5. Using a small cookie scoop, transfer batter into the mini muffin pan. Top with peanut butter chips.

6. Bake for 20-25 minutes at 350°F or until a toothpick is inserted into the center and comes out clean.

7. Remove from oven and brush the tops with remaining melted coconut oil. 

Makes 24 mini muffins. 

Thanks for visiting! Let me know how you like this recipe in the comments­čśŐ.

Jules ❣

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