These banana muffins are a big hit with all of us and there is a range of difficulty to the steps so everyone can take a turn that interests them. Addy and Braden enjoy the challenge of one-to-one correspondence while putting the muffin papers in the muffin pan. Kylan enjoys the precision needed to crack the egg and sift the dry ingredients together.
These muffins are super healthy too. Made with whole wheat flour and applesauce; they are low in fat and high in fiber.
Preheat convection oven to 350
1/3 cup packed brown sugar
1 tsp vanilla
1 ripe banana (use a very brown smooshy banana)
1/4 cup applesauce
2/3 cup whole wheat flour
1/2 tsp baking powder
1/2 tp baking soda
1/2 tsp cinnamon
Line the muffin tins. We usually end up with 12 regular sized muffins or about 20 mini muffins.
In a large bowl whisk the egg, vanilla and the brown sugar together. In a separate bowl mash the banana with a fork and then add to the sugar mixture with the applesauce. Using a strainer or sifter sift the flour, baking powder, soda, salt and cinnamon together over the sugar mixture. You will probably have some of the whole wheat left in the strainer. Add this to the bowl as well. Stir gently until moist. Spoon into muffin liners. Fill just over half full. Add sprinkles or a slice of fresh banana to decorate. Bake for 12-14 minutes.
The mini muffins make great snacks to take along to the park. Chad taught her to eat a whole one in one bite.