Monday, March 3, 2008

Cute mini muffins

Do you ever have a whole bunch of dark spotty bananas that you know are now inedible? For some odd reason, there are always extra bananas that seen to turn black over night at my house! I eat a banana every day for lunch, yet it seems that a few evade me, and turn to the dark side. But now I need not worry! I have found the *perfect* way to use such bananas. These cute mini muffins are simply the best banana bread I have ever had. They have such a nice deep banana flavor, and moistness. I also love them because they are low in fat. They are very simple to make, using one bowl! First you mix together the wet ingredients, then add the dry ingredients.Mix it until just combined. It will look lumpy.
So you can now bake it in a loaf pan, but I absolutely love mini muffins, so I baked mine in mini muffin pans!Since they were so small, it only took about 5 min. to bake them!Bunch of banana bread
Kids Favorites made healthy

  • 1 1/2 cups all-purpose flour
  • 1 1/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp cinnamon
  • 1/8 tsp. salt
  • 2 slightly beaten egg whites
  • 4 medium bananas
  • 3/4 cup sugar
  • scant 1/4 cup oil.
  • 1 tsp. vanilla
  1. Lightly coat an 8x4x2 loaf pan, muffin pan, of mini muffin pan with cooking spray.
  2. In a medium bowl combine the egg whites, vanilla, bananas, sugar, and oil. Mash the bananas. Add the flour, baking powder, baking soda, cinnamon, and salt. Mix until just combined. Spoon batter into prepared pan.
  3. Bake at 350 degrees for 45-50 min if in a loaf pan. Less for muffins. My mini muffins took like 5 min. Test done-ness by inserting a wooden toothpick into center, if it comes out clean, they are done.
  4. Let cool on wire rack for 10 min, remove from pan. If its in the loaf form wrap and store over night before slicing.


pinknest said...

do not get it in my head that i need more pans!! oh dear, i don't have a mini muffin pan and now it seems my world cannot go on without one. they look adorably delicious! looks like you're set for breakfast.

Priscilla said...

Looks like a super way to use bannas...they always turn black too quick - don't they?? I'd take one of those right now!*smile*

Brilynn said...

I love having leftover bananas! These muffins look like a great use for them.

Nick said...

Great looking muffins, I bet they're tasty with a little peanut butter spread on top =). I would probably use whole wheat pastry flour to add some extra nutrition and replace the oil with applesauce. They sure look like perfect little 2 bite muffins. Thanks

- The Peanut Butter Boy

Cakelaw said...

These are super looking muffins - I am always looking for ways to use up my aging fruit and veg. (PS Love the Winter with Winnie pic - just gorgeous!)

Ann said...

Dark spotty bananas are bakers gold! Your muffins look yummy!

Indigo said...

My dad is the only person in our house who eats raw bananas, so we end up with bunches of dark spotty ones lurking in all sorts of corners round here ^__^. Great muffins!

Jessy and her dog Winnie said...

Lol. At least I know i'm not alone!

Aran said...

I love to freeze all my over ripe bananas and then make a bunch of banana bread with it. Love, love banana bread! You just hit on the spot!

giz said...

good job!!! anything banana works for me and I always keep batches of banana anything in my freezer..yummy

Jessy and her dog Winnie said...

Ooh bananas in the freezer thats a good idea!

Mary Coleman said...

looks yummy, jessy!

Anonymous said...

Hey I use bad bananas for stuff too in food. I guess we think the same, hahahaa.

aforkfulofspaghetti said...

They look absolutely perfect!

Anonymous said...

Hey, havent talked to u in a while.
These look yummy :) :)

mimi said...

these look great! i've been wanting to get a good banana bread recipe and will definitely try out yours!