My son’s nursery school is having their holiday party tomorrow and I signed up to make mini muffins (I figured I would try a slightly healthier alternative to cupcakes and cookies).
I found a good Banana Muffin recipe online at Martha Stewart. I changed it a little bit. The original recipe called for 1 c. of light brown sugar which I changed to 1/2 c. light brown sugar and 1/2 c. white sugar. Instead of adding 1/2 c. of sour cream, I added 1/2 c. of sour cream plus a big dollop. And I added to the recipe, 1 teaspoon of cinnamon.
The original recipe also called for adding a 1/8″ slice of banana to the top of the muffin before cooking, but after it was cooked it looked like a piece of rotten banana on top of the muffin (not to appetizing) , so I changed it to a crumble topping instead.
Cooked in mini muffin tins/cups, this makes a great Banana Muffin recipe for kids.
My son loved it.
Hopefully the kids at his school will too.
Here it goes:
4 ripe bananas
1/2 c. light brown sugar
1/2 c. white sugar
1/2 c. canola oil
1 large egg
1 c. flour
1 c. whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 c. plus dollop of sour cream
1 tbsp vanilla extract
Preheat the oven to 350 degrees.
Mash bananas in large bowl. Add brown sugar, oil and egg. Beat until smooth. Add flours, baking powder, baking soda, salt and cinnamon, beat until smooth. Add sour cream and vanilla, beat until combined.
To make crumble topping in a small bowl combine 1 c. flour, 1 c. light brown sugar, and 1/4 cup chilled butter, cut into pieces. Mix with fork until topping is crumbly.
Fill min muffin tins 3/4 full (about 2 teaspoons of mix). Add a generous amount of crumble topping to each muffin. Bake 20 minutes. Using mini muffins, this recipe makes about 4 dozen.