From the time my son started eating solids, I did my best to make sure he had wholesome and delicious foods. One day I made a banana bread and then it occurred to me that I could turn this banana bread into a healthy mini-muffin for my mini-human. For the past two years, I have been turning any bread and muffin recipe I come across into my own version of healthy mini-muffins. There were some fails, but I scored with this one! My husband calls these “hippie muffins” and my son loves them. They make a good breakfast with some yogurt or served as a snack.
Banana Bread Mini-Muffins
You will need:
1 1/2 cups of All-Purpose Flour
3/4 cups of White Sugar
1 1/4 tsps baking powder
1/2 tsps baking soda
1 tsp of cinnamon
1/4 cup of applesauce
1/2 cup of frozen blueberries
1/3 cup of hemp hearts
1/3 cup of chia seeds
1 cup of mashed banana
2 egg whites
*Optional: 1-2 tbsp of Epicure Chocolate Truffle or Add a few mini-chocolate chips
Note: I use homemade pear-apple sauce that is seasoned with cinnamon and lemon (see below)
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease your mini muffin tray. I use a 48 mini-muffin tray as it’s easiest to get them all done in one shot.
- In a large bowl, mix the dry ingredients together.
- Add the wet ingredients in one by one, giving the batter a stir after every add-in.
- Place level-sized scoops into the mini-muffin tray.
- Bake for 12-15 minutes, until a toothpick inserted in a muffin comes out clean,
- Leave for a couple of minutes before placing a cooling rack
- Place in a container or freezer-bag and place in freezer. Microwave muffin for 20 seconds