This recipe is perfect for kids. These muffins are bite size for smaller appetites or you can pack two for larger ones. They are easy to sneak into a lunch bag or having a couple of bites before they sneak out for recess.
Makes: 24 mini or 12 regular muffins
Serving Size: 1 mini muffin
- 3 tbsp (45 mL) soft non hydrogenated margarine
- 3/4 cup (175 mL) packed brown sugar
- 1 egg
- 3 very ripe bananas, peeled and mashed
- 1 tsp (5 mL) vanilla
- 1 cup (250 mL) wheat bran (natural bran)
- 1/2 cup (125 mL) low fat milk
- 1/2 tsp (2 mL) baking soda
- 1 1/4 cup (300 mL) all purpose flour
- 1 tsp (5 mL) baking powder
In a large bowl, stir together margarine and sugar until smooth and creamy. Add egg and stir to combine well. Stir in bananas and vanilla until combined well. Add bran and stir to combine. Add milk and baking soda and gently stir until well combined and smooth. In another bowl, whisk together flour, baking powder and salt. Add into bran mixture and stir until well combined. Using small ice cream scoop or tablespoon measure, scoop out batter into 24 greased mini muffins tins. Bake in 400°F (200°C) oven for about 18 minutes or until golden and firm to the touch. Let cool.
Tip: You can change up the fruit flavour and use 1 1/4 cups (300 mL) applesauce, baby food or vegetable puree for the banana. Try out different variations that your family may enjoy.
Freezing Tip: To freeze mini muffins and scones, wrap individually in plastic wrap and pack in sturdy airtight container. Freeze for up to 2 weeks. Take one or two out at a time and place in lunch bag to keep other things cool while it defrosts to the perfect temperature for first or second snack.
Nutrition Facts per serving:
Calories: 86 Fat: 2 g Saturated: 0 g Cholesterol: 8 mg Sodium: 59 mg Potassium: 123 mg Carbohydrates: 17 g Fibre: 1 g Protein: 2 g
Reprinted with permission by the Heart and Stroke Foundation.