I know I just posted apple cheddar muffins but I have been in a muffin mood lately so you are getting another muffin recipe today. It is time to take out that pile of black bananas that are sitting in your freezer and put them into some baking. You didn't know that I knew that about you, did you? Banana hoarder. Yeah, I am guilty too. I hoard bananas in my freezer. I am sure it drives my husband crazy because our freezer is already way too full. So I finally got rid of some today and boy am I glad. These mini muffins were moist and fluffy and a great size for my kids. They kind of trick you as well. You think 'Oh they're mini, I can eat a few of these in one sitting.' Well, when you tell yourself that a few times a day, it can get dangerous. I think I ate 9 mini muffins today.
1/4 cup softened butter
2/3 cup sugar
3 very ripe bananas
1/2 cup applesauce
1 2/3 cup flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
In your mixer, blend 1/4 cup softened butter with 2/3 cup of sugar and beat until fluffy.
Add 2 eggs,
3 very ripe bananas,
add to mixer one 111 gram container of applesauce or approx. 1/2 cup of other applesauce. Mix batter well.
In a separate bowl place flour, baking powder, baking soda, salt and cinnamon. Mix well and then add to mixer.
Mix until just combined
Scoop batter into a well greased mini cupcake tin. The recipe made me 36 mini cupcakes
Bake in your preheated 350 degree oven for 11-13 minutes or until a toothpick is inserted and comes out clean.
Remove from pan and place on cooling rack. They may disappear before you can get them on a plate!