Thursday, December 6, 2012

Banana mini-muffins

At my younger daughter's school, the kids take turns providing snacks.  Today was our day.  We baked banana mini-muffins from a banana bread recipe I've been tweaking over the years, and they went like hot cakes!  I sent 2 dozen for 8 kids and none were left over.  One mom texted me later that her son said today's snack was "the best best best snack ever!"

So you know these are fully kid-endorsed (though I admit the mini-size is a key selling point to the 5-and-under set).

banana mini-muffins

Banana bread or muffins or mini-muffins

1 cup all-purpose (plain) flour
1 cup whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1/2 - 3/4 cup sugar (natural cane sugar if you have it)
1/4 cup coconut oil
2 large eggs
1 1/2 cups mashed ripe bananas (about 3 bananas)
1/3 cup natural plain yogurt
1 tsp vanilla extract
cooking spray (I use coconut oil spray)

Preheat oven to 350F/160C.
Prepare loaf pan with cooking spray or line muffin tray and spray with cooking spray (not required but the muffin will stick a bit to the paper without the spray).
Whisk together flours, baking soda and salt in a small bowl.
In a large mixing bowl, use an electric mixer to beat together oil and sugar until fully combined.  
Beat in eggs one at a time.  
Add banana, yogurt and vanilla; beat until blended.
Add flour mixture, blending at low speed until just combined.
Spoon batter into pan or muffin cups.
Bake at 350F/160C: about 1 hour for bread, 30 minutes for regular muffins and 12-15 minutes for mini-muffins.
Cool bread in pan on wire rack for 10 minutes.
Remove from pan and cool completely on wire rack.
Watch them disappear!

*makes one loaf, one dozen muffins or about 4 dozen mini-muffins

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