Organic Banana Mini-Muffins

It's summer time, and I haven't been cooking much. However, I have concocted a fabulous banana muffin recipe that I thought you might enjoy trying. These are full of banana flavor (see note below), moist, and low-fat. What more could you ask for from a muffin recipe?
(Can you see the half eaten banana muffin she's holding? Aren't I a great blog photographer?!?!!)

Organic Banana Mini Muffins

1 cup of organic AP flour
1 cup organic white wheat flour
3/4 cup organic white sugar
1 tsp baking powder
1/2 tsp salt
3-4 ripe organic bananas, mashed (1.5 cups; NOTE: the trick to get a lot of banana flavor is to freeze your bananas and then let them thaw. Then, drain the liquid not out BEFORE adding to the muffin mixture!)
6 TBS organic unsalted butter, melted and cooled
2 large organic eggs, beat lightly
1/4 cup organic whole milk
1 tsp homemade vanilla extract
2 TBS chocolate chips

  1. Mix dry ingredients together in large bowl
  2. Mix wet ingredients in medium bowl
  3. Gently fold the liquid mixture into the dry ingredients
  4. Evenly distribute into 40 lined mini muffin cups
    5. Cook in an oven that's been preheated to 350 degrees for 12-20 minutes, rotating pans halfway through

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