We have a mini-muffin monster in our house. She’s about 2 feet tall, brown hair, and will stop at nothing to eat as many mini muffins as possible.I'm not sure how this started, we noticed when we went out to breakfast one morning that Avery was in love with the blueberry muffin that we ordered for her. From then on, we always ordered her a muffin for her breakfast when we went out. I then figured she'd like it in a smaller size, so I made her blueberry mini-muffins from a box mix. She went nuts, she is in love with mini muffins now. She grips them in her little hands and goes wild. She actually does a little dance when she gets one. I usually give her two in the morning with breakfast and then maybe a snack later on in the day. She's really picky lately, so even if this isn't the healthiest option in the world, it is something she will eat.
This recipe is adapted from a few I have found around the internet. I wanted to make it semi-healthy but still yummy enough for a kid to like. I added banana for a fruit component, peanut butter for some good fats and protein, and then a small amount of chocolate chips just for fun. I had a few of these and they turned out really good, they were great for breakfast on the go. I plan on trying some different mini-muffin recipes next week, maybe a lemon poppyseed or or navel orange? Yum!
Ingredients
2 brown bananas
1/4 cup sugar
1 egg
3 TBS melted butter
1 tsp baking soda
1 tsp baking powder
1/4 tsp kosher salt
1 cup flour
2 tsp peanut butter
½ cup mini chocolate morsels
Directions
1. Preheat oven to 350 degrees.
2. Peel the bananas and mush the bananas in a medium sized mixing bowl. Add sugar, egg, and butter and mix well.
3. Stir in baking soda, powder, salt, flour and peanut butter. Mix well with a mixer or a spoon.
4. Stir in chocolate chips
5. Grease the cups of a mini muffin tin. Fill 3/4 full with batter and bake 13-15 minutes, until just golden.
6. Turn the muffins out onto a cooling rack.
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