My daughter and I love to bake together. She is getting pretty good at reading a recipe, for a two-year-old. OK, so we’re not there yet, but she is excellent at smashing her thumbs into empty Styrofoam egg cartons.
Since we are home so much, this gives us a fun chance to bond – while spending next to ZIP, zero, nada. ::double fist pump::
When I saw that I had three frozen ripe bananas in my freezer (I toss them in there when they get too ripe), that told me it was time for banana bread. I always do bread, so this time, I went crazy. <—-hyperbole alert
Behold. Mini muffins.
The perfect toddler-sized food.
Banana Mini Muffins – Reduced Sugar
Yields 3 dozen. Prep time: 10 minutes / Cook time: 15 minutes
1 1/2 cups wheat white flour
1 teaspoon baking powder
- 1 packet (2 drops) Stevia
- 2 teaspoons flax seed
- Preheat oven to 350 degrees F. Spray muffin pan or use paper liners. Combine in a large bowl bananas, sugar, Stevia, flax seed, egg and butter, softened.
- In separate bowl, sift flour, baking powder, baking soda, and salt. Stir into banana mixture and blend thoroughly. Use spoon to drop batter into muffin pan (fill cups 2/3 full).
- Bake mini muffins for 10 to 15 minutes.
- OPTIONAL: Add mini dark chocolate chips, shaved almonds and oats for a punch of flavor (still healthy!).
Discussion: What tasty / healthy options do you add to your baked goods?