Banana Bread. That was a year ago tomorrow! Over the past year the original recipe has under gone some changes. Here it is in its latest incarnation. Delicious, nutritious, and perfectly portable.
Banana Muffin Minis (adapted from Cooking Light)
1 cup all purpose flour
1 cup whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas) just throw them in the mixer
1/3 cup plain low-fat yogurt or light sour cream
1 teaspoon vanilla extract
Preheat oven to 350°. Spray two mini muffin tins with vegetable spray. Set aside.
In a medium bowl, combine the flour, baking soda, salt, and cinnamon with a whisk.
Place sugar and butter in the large bowl of a standing mixer, and beat at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended.
Add flour mixture. Fold in by hand, making sure not to over mix.
Spoon batter into the mini muffin tins. Bake at 350 for 10-12 minutes or until a wooden toothpick comes clean. Makes 48 mini muffins.