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.