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beef fajitas with corn salsa, black beans
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out to Sweet Basil

Monday, November 25, 2013

One Bite Wonders

One Bite Wonders
This recipe was recommended by a friend and I happened to have two over ripe bananas in our fruit bowl.  Miss F adored these little muffins.  Since they have peanut butter in them, I am not able to send them to school in her lunch, but she did enjoy them for breakfast almost every day for a week.  Like a little breakfast dessert.  Next time I will probably half the recipe since it makes 48 mini muffins.  Though that will force me to half an egg, which is always a pain. I know you can freeze leftover muffins, but I am never happy with the quality once they are defrosted.
One-Bite Wonders

1 cup all-purpose flour
¼ cup whole-wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
2 ripe bananas, mashed
½ cup peanut butter
¼ cup sugar
¼ cup brown sugar
¼ cup vegetable or canola oil
1 teaspoon vanilla extract
1 egg
1 cup semisweet chocolate morsels

Preheat oven to 350 degrees. Line two mini-muffin pans with baking cups.

In a bowl, whisk together both flours, baking powder, and baking soda; set aside. In a second bowl, combine bananas, peanut butter, both sugars, oil, vanilla, and egg. Whisk wet ingredients into the dry ingredients until moist (do not over mix, a few lumps are okay). Gently fold in ¾ cup chocolate morsels. Fill each well in the prepared muffin tins 2/3 full with batter. Top with a few of the remaining chocolate morsels.

Bake for 10-15 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from the oven and let cool for 10 minutes before removing from the pan.
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1 comment:

Happy Valley Chow said...

Those look and sound delicious! Thanks for sharing :)

Happy Blogging!
Happy Valley Chow

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