Blogging has sort of taken a back burner, even though I have been working behind the scenes fully intending to post something. When push comes to shove, here I am! I am hoping this next post is followed up quickly with a post about my friend’s 40th birthday party I cooked for! Without further adieu, I bring you….Banana Muffins!

Instead of giving handouts at the MOMS club meeting tomorrow I thought it would be best to introduce my talent: baking, by making some muffins and blogging about it. Baking and blogging is just one of the many things I do and everyone is simply fascinated by homemade treats. Homemade doesn’t mean you have to be in your home all day. Would you believe me that I made 4 1/2 dozen mini muffins in about 45 minutes on a Sunday night?

This is one of my favorite banana bread recipes and for the sake of demonstration and sharing I made these mini size. As usual, I also had to tweak the recipe to see if I could make some healthier substitutions, and thankfully it all turned out fine!

Mini-Banana Muffins

Yield: 4.5 dozen

  • Mini-muffin pan
  • Non-stick cooking spray
  • 1/4 cup Butter or solid Vegetable shortening
  • 1/4 cup Unsweetened applesauce
  • 1 cup Sugar
  • 2 Eggs
  • 3/4 – 1 cup Mashed ripe bananas
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/8 tsp Baking Powder
  • 1 1/4 cups All Purpose Flour
  • 1/2 cup Nuts (optional)
  • Pinch of Cinnamon

Directions:

  1. Pre-heat oven to 350 degrees.
  2. In an electric mixer, mix together butter, applesauce and sugar.
  3. With the mixer running, add in one egg at a time until incorporated.
  4. Mix in the mashed banana until blended together.
  5. In a separate bowl, mix together: baking soda, baking powder, salt, flour, nuts and cinnamon.
  6. Slowly add the dry ingredients to the wet and mix thoroughly. The dough will be sticky.
  7. Spray the mini-muffin cups with non-stick cooking spray OR use muffin liners if you want.
  8. Using a 1 Tbs measuring spoon, portion into each of the cups.
  9. Bake between 10-12 minutes. The muffins will puff up slightly but any longer than 12 minutes and you may overcook the muffins.
  10. Remove pan from oven and let cool slightly before inverting the muffins onto a cooling rack.
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