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.
Ohhhhh, these sound delicious and the perfect size for Little One's breakfast. They would also be great to have for a Sunday brunch. I will definitely be making this recipe. The big plus, simple, quick and I have everything in my cupboard.
ReplyDeleteThank you for sharing this recipe.
Vanessa B
I had some for breakfast this morning. Yum! :)
DeleteI am having house guests and a family reunion this weekend. This sounds like an answer to morning!
ReplyDeleteFantastic! Enjoy!
Delete