The success of truly flavorful banana muffins is using ripe, spotted bananas. The last banana or two nobody wants to eat. These mini muffins are great to eat hot from the oven, for breakfast or after dinner with a hot beverage. Sprinkle the tops with a little confectionary sugar and they are irresistible! This recipe yields 24 mini muffins.
1/3 cup sugar
3/4 cup mashed bananas
2oz canola oil
2 tbs applesauce-heaping
1 tsp vanilla
1 cup flour
¼ cup chopped nuts
¼ cup golden raisins
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
Preheat oven to 350 degrees-Convection oven to 325 degrees - Bake 16-18 minutes
Butter muffin pan generously.
In a medium bowl, combine the flour, baking soda, baking powder and salt.
In a measuring cup, combine oil, egg, molasses and applesauce to equal (1) cup.
In a food processor, add the sugar, banana(s), nuts and raisins. Processor for one minute, add the oil mixture, processor for an additional minute. Add the flour mixture and process for one last minute.
Spoon the batter evenly into the muffin pans. Bake for 16-18 minutes. Let cool for 5-10 minutes. Pop the muffins out of the baking tin, sprinkle with powdered sugar. Let cool on a wire cooling rack.
All ingredients should be at room temperature. Measure the ingredients ahead of time, rest aside. Later, mix and bake for a hot treat!
I keep the small snack size applesauce cups on hand to use in recipes. For this recipe, I use the entire contents. I prefer the organic, unsweetened variety.
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