Upon request, here's our family's favorite recipe for these muffins....we always have muffins on hand in the freezer for quick snacks, additions to the lunchbox or breakfasts in a hurry. I usually alternate between these and the Ellie Krieger Pumpkin Muffins, although sometimes I sneak in a blueberry or strawberry one!
1 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup ground flaxseed
2 teas baking powder
1/4 teas salt
1 cup (or 2 bananas) ripe bananas, mashed (I often freeze sub-prime bananas and simply thaw them for such purpose)
2 eggs, beaten
1/2 cup brown sugar
1/3 cup applesauce or oil
1/3 cup milk
1 teas vanilla
about 1/3 cup chocolate chips (to taste)
Whisk flours, flaxseed, baking powder and salt.
Combine bananas, eggs, sugar, oil (or applesauce), milk and vanilla.
Pour liquid into dry, stirring until moist.
Stir in chips.
Spoon into mini muffin tins and bake about 15 minutes at 350 or until golden brown and a toothpick inserted into the center of the muffin comes out clean.
2 comments:
Thank you! I need to get myself a mini muffin pan and I happen to have "sub prime bananas" in my freezer :)
You can use the same recipe and put them into regular sized muffin cups or even bake it into a loaf (like banana bread style) Just increase the cooking temp until a toothpick in the middle of whatever you are baking comes out clean.
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