For Christmas this year I got what every home cook/baker hopes for, professional tools. New pots, frying pans and baking sheets, every kind imaginable. From tart pans, to mini muffin tins and even a bundt pan (what's a bundt pan?) Oh the baking that will no doubt commence, at least I don't need to start any NY resolutions for a couple more days...
I decided that a Saturday morning baking party was a perfect excuse to try out my mini muffin tin, and I even had two special helpers along for the ride. Outfitted in their cute little aprons (courtesy of my crafty grandma) and their new 'kid-sized' oven mitts (courtesy my fun loving aunt, who always manages to find the coolest gifts ever) we set out on baking healthy banana muffins.
Muffins were a success. What wasn't a success, was clumsy me spilling an entire bag of oats all over the floor. Looks like the baking party may have just turned into a cleaning party....oh well at least we have muffins to show for it.
Banana-Oat & Honey Mini MuffinsIngredients:
1 1/2 cups all-purpose flour
1 cup Quaker quick oats
1/4 cup sugar
1/4 cup honey
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 large egg, slightly beaten
3/4 unsweetened vanilla almond milk
1/3 cup butter, melted
1/2 tsp vanilla
2 large bananas, mashed
chopped walnuts (optional)
Preheat oven to 350F.
In large sized bowl, combine mashed bananas, butter, sugar, honey, egg, milk and vanilla.
In separate bowl whisk together flour, oats, walnuts (if using,) baking powder, baking soda, and salt. Add to wet ingredients and mix until just moistened.
Lightly grease mini muffin tins and fill with batter. Bake for 10-12 minutes, or until toothpick inserted comes out clean.
Yields: 36 mini muffins