Mini Muffins - One Batter, Three Kinds

Last week I used my favorite banana bread recipe and doubled it with a few minor adjustments to make a big batch of mini muffins to put in the freezer.  I wanted to have something quick for the girls to grab on school days whenever they are feeling rushed.  They tried several of them to make sure they were good so I ended up freezing less than I had originally intended.  But, that's okay.

Mini Muffin Batter

2 ripe bananas, mashed

1 cup vegetable oil

1 1/4 cups sugar

2 tsp. vanilla

2 cups milk

2 eggs

2 cups flour

2 cup whole wheat flour

1 tsp. salt

4 tsp. baking powder

Preheat oven to 400°.  In a large mixing bowl stir oil, sugar, vanilla, milk and eggs into bananas with a whisk until full combined and smooth.  In a separate bowl mix flours, salt and baking powder together.  Slowly stir dry mixture into wet.  Do not over mix.

Lightly spray muffin pans with pan spray.  Fill each muffin cup 2/3 full and bake for approximately 10 min.

After baking 3 dozen muffins divide remaining batter in half.  In one half stir in 1/4 cup baking cocoa.  In the other half stir in 1/3 cup mini semi-sweet baking chips.  Finish baking muffins.

Makes approximately 9 dozen muffins.  Three muffins equal one serving.

This was a super easy way to make a nice variety of muffins.  They freeze nicely and I think these would be great to serve at a brunch too.