Monday, August 16, 2010
I found this banana muffin recipe in Taste of Home magazine back in 1999. I only know this because the date is on the recipe card I cut out not because I have a fantastic memory. Any way when I first made them, I made them full size and my kids loved them. But back then they were 4 and 1 and really couldn't finish a whole muffin. So I bought a mini muffin pan and everyone was happy.
Over the years I have made some changes to the recipe besides the size. I changed the flour proportions, I now puree the banana since my kids didn't like finding chunks of banana in there and I use mini chocolate chips. Here is the recipe if you would like to try it. I made some yesterday and the 3 of them ate 2 dozen for a snack.
1 1/2 cup whole wheat flour
3/4 cup all purpose flour
3/4 cup brown sugar
1 1/2 tsp baking powder
1 tsp baking soda
3 medium ripe bananas, pureed
1 1/4 cup milk
1 tbsp vegetable oil
2 tsp vanilla extract
about 1/2 bag of mini chocolate chips, sometimes more depending on how it looks.
Combine flours, sugar, baking powder, baking soda and salt in a large bowl. In the blender, combine bananas, milk, egg, oil and vanilla. Mix until well blended. Stir liquid mixture into dry ingredients until moist. Add chocolate chips and mix well. Grease muffin pan and fill about 3/4 full. (I don't measure for this step I use a small ice cream scoop to fill the pan) You can use muffin cups if you would like too. Bake at 400* for about 11 minutes or until done. Makes about 4 dozen mini muffins.
When I make these, I usually double it and then freeze about half of them since my kids eat them like I never have fed them before. It is the only way I can get them to last more than 3 days.