If there’s one thing my kids love, it’s muffins – all kinds of muffins. But to them, the king of all muffins isn’t the jumbo muffin (like the huge ones at Costco!), it’s the mini muffin. The perfect hand-sized snack, mini muffins are devoured by my kids as if I had starved them for a week. (For the record, I didn’t starve them to test this theory.) And since my daughter’s preschool does shared snacks, mini muffins are my go-to choice when I have the energy to send a home-baked treat for the kids.
Now, I can’t be the only banana-hoarder out there. Hands up, all of you who whisk your overripe bananas off the counter and into the freezer for future banana bread usage. Come on, admit it, you have a bunch of bananas hanging out in your freezer, don’t you? I sure do. For those of you who think I’m truly off my rocker this time, consider this your banana baking tip of the year – if you freeze your bananas before you make banana bread, you don’t have to mash them when they thaw. Cut the tip of the banana off, squeeze it into a bowl like a tube of toothpaste, and voila: soft, goopy, pre-mashed banana. Yeah, I’m both thrifty and lazy.
So, anyway, with my abundance of frozen bananas, I knew some banana-based baking would be in order. And with Eliza’s preschool snack day looming, what better thing to make than banana mini muffins? I went on the hunt for a reasonably healthy recipe, and came across this one on Tasty Kitchen. It fit the bill perfectly – it used up a couple frozen bananas, had some whole wheat flour, no added oil, and even added a vegetable. In my books, this is a WIN. Oh, and in case you were wondering, they were a huge hit with the preschool class. Double win.
Banana Carrot Mini Muffins
(Adapted from Tasty Kitchen)
1 cup all-purpose Flour
1/2 cup spelt Flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1 Tbsp honey
1/2 cup unsweetened applesauce
2 medium bananas, mashed
2 medium carrots, grated (about 1 to 1 1/4 cups)
Preheat oven to 350 degrees F. Grease wells of a muffin pan or line with cupcake liners.
In a large bowl, mix together the flours, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside
In another bowl, whisk together the eggs, honey, applesauce and bananas. Add wet ingredients to the flour mixture and stir until just combined. Fold in the carrots.
Fill the prepared muffin wells almost full. Bake in preheated oven 10-12 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. Cool for 5 minutes in the pan before removing them to cool on a wire rack.
Makes about 48 mini muffins.