These mini banana muffins are made with tasty wholesome ingredients. They are just perfect for little fingers.
Recipe courtesy of "The Toddler Cookbook" by Annabel Karmel, copyright 2008. Used by permission of Dorling Kindersley Children. All rights reserved.
|1 medium egg||1/3 cup (85 g) whole wheat flour|
|1/3 cup (55 g) packed soft light brown sugar||1/2 tsp baking powder|
|1/2 tsp vanilla extract||1/2 tsp baking soda|
|1 large, very ripe banana||pinch salt|
|1/4 cup (55 ml) sunflower or vegetable oil||1/4 tsp ground cinnamon|
Line 2 mini-muffin pans with 18 mini-muffin liners.
Crack the egg into a large bowl, then add the brown sugar.
Add the vanilla extract and beat together until thick.
Break the banana into pieces in a small bowl, then mash it well with a fork.
Add the mashed banana and the oil to the egg and sugar mixture.
Sift on the flour, baking powder, baking soda, salt, and cinnamon. Add any of the mixture left in the strainer to the bowl too. Stir together until just combined.
Spoon into the muffin liners (around two-thirds full). Then bake.
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