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Recipes Breads Muffins and Scones
Recipes Breads Muffins and Scones
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| Servings: | 9 |
| Author Notes: |
Perfect for the kids' lunch box or as an after-school treat, these moist mini muffins make good snacking anytime. Of course, they're delish at breakfast, too. Helping Hands: To make standard-size muffins, replace the mini-muffin pans with two 12-cup muffin pans and increase the baking slightly. To freeze these muffins, cool completely and freeze in a resealable freezer bag. Reheat at 350°F for 10 minutes, or until heated through. For Baby: Before stirring in the walnuts, fill a few muffin cups with the plain batter. Then stir the walnuts into the remaining batter. Let the baby nosh on the nut-free muffins. |
| Ingredients: |
2 cups unbleached all-purpose flour or whole grain pastry flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted organic butter, at room temperature 1/2 cup packed brown sugar 2 pasture-raised or organic eggs 1 1/3 cups mashed ripe bananas 1/4 cup organic 2% milk 1 1/2 teaspoons vanilla extract 1 cup chopped walnuts |
| Instructions: |
Makes 36 Mini Muffins Preheat the oven to 375°F. Coat thirty-six 1 3/4 " muffin cups with cooking spray. In a large bowl, mix the flour, baking powder, baking soda, and salt. In another bowl, using an electric mixer, beat the butter and sugar until light and fluffy. beat in the eggs. Stir in the bananas, milk, and vanilla. Add the dry ingredients and stir just to combine. Stir in the walnuts. Spoon the batter into the prepared muffin cups. Bake until a toothpick inserted in a muffin comes out clean, about 15 minutes. Cool in the pans for 5 minutes. Transfer the muffins to racks to finish cooling. |
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