One of the boys’ all time favorite snacks is banana mini muffins. We make them quite often and while they usually disappear quickly, sometimes I make an extra batch to keep in the freezer. That way, we can pull out a few at a time, let them thaw or put them in the toaster oven for a few minutes for a warm, delicious treat.
Over the past few months, I have really worked on keeping my fridge organized. I have talked about storing New Year’s Eve snacks, keeping leftovers fresh, and even cleaning up my hubby’s work fridge and wrapping cloth diapers to make them waterproof. Something I have avoided, however, is my freezer. I don’t know why, but I do not like organizing my freezer. I like having it organized, and protecting my food from freezer burn, but somehow it is just easier to open the door, throw something in, and forget about it. But when I actually want something that I know is in the freezer, I have to dig and dig and fight with the toddler as he wants to pull everything out. I gave it a mini makeover, so I could store lots of these Banana Mini Muffins inside!
- one cup of sugar (or applesauce)
- 1/2 cup butter, softened
- 2 large eggs
- 3 medium, mashed, very ripe bananas
- 1/2 cup kefirnofollow or milk
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- optional: 1 cup of chopped nuts
- Heat oven to 350°F.
- Grease bottoms of two mini muffin pans or use mini cupcake liners.
- In a large bowl, stir sugar and butter until mixed well.
- Stir in eggs.
- Stir in mashed bananas, kefir OR milk, and vanilla, mix until smooth.
- Stir in flour, baking soda, and salt until mixed well, careful not to overmix, or muffins will be tough.
- Bake mini muffins for 13-18 minutes. Keep an eye on them to make sure they do not burn. Insert a toothpick in the center of one muffin and check that it comes out clean to ensure that muffins are done.
- Cool 5 minutes on wire rack or plate.