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

Mini-Banana Muffins

Course: Breakfast
Servings: 4 .5 dozen mini muffin
Author: thesugarpixie

Ingredients

  • 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

Instructions

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

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